1 tbsp sunflower oil
4 chicken thights
1 small onion, diced
2 sticks (stalks) celery, diced
1 small green (bell) pepper, diced
90g or 1/2 cup long grain rice
300ml chicken stock
1 small red chili
1 tbsp tomato puree (paste)
salt & pepper
- Heat the oil in a wide pan and fry the chicken until golden. Remove the chicken from the pan.
- Stir in the onion, celery and pepper and fry for 1 minute. Pour off any excess oil.
- Add the rice and fry, stirring for a further minute. Add the stock and heat until boiling. Thinly slice the chili add to the pan with tomato puree (paste). Season to taste.
- Return the chicken to the pain and stir. Cover tightly and simmer gently for 15 minutes, or until the rice is tender, the chicken is thoroughly cooked and the liquid absorbed. Stir occassionally and if it becomes too dry, add a little extra stock in it.