Chicken and Roasted Pepper Rice
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Ingredients
- 500 g chicken thigh fillets, diced
- 300 g long-grain rice
- 200 g roasted red peppers from a jar, sliced
- 1 onion, finely chopped
- 2 ripe tomatoes, finely chopped
- 2 tsp sweet smoked paprika
- 700 ml chicken stock
- 2 garlic cloves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 531 kcal
- Protein
- 32.5 g
- Carbohydrate
- 67 g
- of which sugars
- 6.1 g
- Fat
- 13.9 g
- of which saturates
- 2.8 g
- Fibre
- 3.4 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the chicken for 6-7 minutes. Add the onion and garlic and cook for 4 minutes until softened.
- 2
Stir in the tomatoes and smoked paprika and cook for 2 minutes, then add the rice and stir to coat.
- 3
Pour in the stock, season, bring to the boil, then cover and simmer for 15 minutes until the rice is tender and the chicken has no pink remaining.
- 4
Stir through the sliced roasted peppers and warm for 2 minutes before serving.
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