|Tastes even better than it looks!|
The reason I love it is because it's healthy and so versatile, you can add extra ingredients to make it your own and it's suitable for so many different occasions. It's quick enough for a midweek meal but feels special enough for a casual dinner party. My favourite thing to do is to take the leftovers in for lunch to work and make all my colleagues jealous of the smell wafting from my desk. I sometimes leave the chicken out if I'm feeling a bit broke and that works fine too.
n.b. the recipe can be found online on the Good Food website, but I have altered it slightly because I always find there's not enough stock in the original.
1 tbsp olive oil
2 chicken breasts
1 onion, diced
1 red pepper
2 garlic cloves
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomatoes
450ml chicken stock
Heat the oil in a large frying pan (best if you have one with a lid, otherwise use a big saucepan). Fry the chicken for 5 - 8 minutes until golden. Remove and set aside. Fry the onion for 3 - 4 minutes and then add the pepper, garlic, chorizo and Cajun seasoning, cook for 5 minutes more.
Stir the chicken back in, add the tomatoes and stock, cover and simmer for 20 - 25 minutes until the stock is absorbed and the rice soft.