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Ingredients
- 300g/10½oz basmati rice
- 1 tbsp vegetable oil
- 8 boneless, skinless chicken thighs, cut in half
- 1 onion, roughly chopped
- 3 garlic cloves, grated
- 5cm/2 in piece fresh root ginger, peeled and finely grated
- 1 red chili, deseeded and finely chopped
- 1 tsp smoked paprika
- 2 tbsp tomato purèe
- 700ml/1¼ pint tomato passata
- 300ml/10fl oz chicken stock, from a cube
- 2 red peppers, deseeded and roughly chopped
- 2 tbsp roughly chopped fresh coriander
- freshly ground black pepper
Method
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Tip the basmati rice into a large bowl and cover it with cold water. Set aside.
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Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 2 minutes.
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Push the chicken to one side, add the onion and cook for 3 minutes. Maybe longer!
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Stir the chicken back into the onions, then add the garlic, ginger, chili, and smoked paprika and cook for 1 minute.
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Add the tomato purèe and mix well.
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Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer.
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Cover with a lid and cook gently over medium-low heat for 15 minutes.
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Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes.
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Season with pepper, stir through in the coriander, and serve.
Banner and Image Credit: BBC
