Tuesday, March 07, 2006
Chicken and Rice
One Pan Chicken & Rice (approx 6 points per serve, serves 4)
6 chicken thighs (sliced)
1 cup rice
2 sachets tomato paste
3 tablespoons tomato sauce (home made or other)
dash of onion flakes
8 black olives (chopped, optional)
1 small red capsicum, chopped
1 1/2 cups chicken stock (or 1 1/2 cups water with 2 chicken stock cubes crushed in it)
2 teaspoons Sambal Oeleck (optional, I love it)
1 & 1/2 cups frozen peas
pepper to taste
Brown chicken in a non-stick pan in a small amount of olive oil. Add chicken stock and onion flakes and mix and simmer for 10 minutes.
Add all other ingredients and simmer till cooked (about 20 minutes), stirring quite often to make sure rice doesn't stick. Add a small amount more water if needed.