- Serves 4
- Syns per serving Free
- Difficulty Easy
- Time 1 hour
- 5 x chicken breasts
- 1 x Onion (finely chopped)
- 3 x tsps of Very Lazy Garlic (or 3 x Garlic Cloves)
- 2 x tsps of Cumin
- 1 x tsps of Paprika
- 300g dried Basmati Rice
- 3 x Peppers (Red, Yellow & Green, thinly sliced)
- 650ml Boiling Chicken Stock
- 1 x tin of Red Kidney Beans
- 200g Frozen Peas
This recipe is taken from a Slimming World magazine and is one that we have done a fair few times. In the original recipe it specifies bone-in chicken thighs instead of chicken breast but it became a massive pain in the ****. Frying thighs must be one of the messiest and greasiest tasks EVER and frankly we became fed up of being spat at by angry chicken thighs!
- Preheat the oven to 180 (fan)
- Cut the chicken breasts into small strips, place over a high heat and fry until browned all over. Set the chicken to one side.
- Re-spray the pan with Frylight and fry the onion for 5 minutes.
- Stir in the garlic, cumin, paprika and rice and fry for a further 1 minute.
- Tip the mixture into an overproof tray or dish and arrange the chicken on top.
- Add the peppers and chicken stock to the tray, cover with tin foil and bake in the oven for 20 minutes or until the stock has been absorbed by the rice.
- Remove from the oven and stir in the kidney beans and peas, re-cover and bake for a further 10-15 minutes.
- Ensure the chicken is cooked and all liquid is absorbed, then serve!
Very easy to make but takes a few attempts to get right. On a few occasions we had to return it to the oven as the stock hadn’t been absorbed and a couple of times because the chicken thighs weren’t completely cooked (another reason to substitute with chicken breast!) overall though we can’t get enough of this!