1 small onion
2 chicken thigh fillets
½ x 5ml spoon ground ginger
½ x 5ml spoon cinnamon
½ x 5ml dried thyme
¼ x 5ml cayenne pepper
150g easy cook white rice
1 x 400g can chopped tomatoes
1 x reduced salt chicken stock cube
200ml boiling water
1 bay leaf (optional)
1 x 15ml spoon parsley – garnish
Chopping board, vegetable knife, large (lidded) saucepan, mixing spoon, fish slice or tongs, small plate, measuring spoons, can opener, measuring jug.
- Prepare the ingredients:
- peel and chop the onion;
- chop the parsley (if using).
- Add the spray oil to a large saucepan and gently fry the onions and chicken fillets for 5-6 minutes until the onions are soft and the chicken browned.
- Remove the chicken and place on a plate.
- Add the ground ginger, cinnamon, thyme and cayenne pepper to the pan. Season with black pepper. Stir well and cook for 1 minute.
- Add the rice and stir.
- Add the canned tomatoes.
- Crumble in the stock cube and add 200ml boiling water. Stir well.
- Return the chicken to the pan.
- Add the bay leaf, if using.
- Bring to the boil and then reduce to a simmer.
- Cook for 15 minutes until the rice is tender and the chicken cooked. Add more boiling water if need be.
- Remove the bay leaf.
- Garnish with chopped parsley, if using, and serve.
- Use ground chilli as an alternative to cayenne pepper.
- Use brown rice for added fibre – cook for 20-25 minutes.
- Additional vegetables can be added to the rice mixture such as diced peppers or sliced okra.
- Try using chopped fresh tomatoes when they are in season.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?
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