Chicken and rice dish

Recipe from: 5/22/2003 12:00:00 AM

Ingredients 16
Servings 1


Serving Change
  • 1
    chicken, cut into pieces
  • salt and freshly ground black pepper
  • 30
  • 1
    green pepper, chopped
  • 2
    chillies, seeded and chopped
  • 1
    onion, chopped
  • 3
    garlic cloves, crushed
  • 1
    x 2 cm piece fresh ginger, grated
  • 250
    chorizo sausages, thinly sliced
  • 50
    sun-dried tomatoes in vinaigrette, chopped
  • 1
    bay leaf
  • few sprigs thyme
  • 250
    brown rice
  • 250
    chicken stock
  • 150
    white wine
  • 25
    tomato purée


Season the chicken with salt and pepper.
Heat the oil in a large, flat, cast-iron pan and fry the chicken until golden brown.
Remove from the pan and set aside.
Stir-fry the green peppers, chillies, onion, garlic and ginger in the same pan until glossy.
Add the sausages and stir-fry lightly.
Add the sun-dried tomatoes and herbs and return the chicken to the pan.
Add the rice, stock, wine and toamto purée.
Season to taste with salt and pepper.
Bring to the boil, cover, reduce the heat and simmer slowly for about 30 minutes or until the rice and chicken are done and most of the liquid has been absorbed.
Serve with a salad.

Read more on: poultry  |  stir-fry  |  sauté

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