Spicy Chicken Rice
Heat the oil in a large, deep frying pan and cook the chicken until brown.. Set aside Into the pan add the garlic and onion to fry for 3-4 mins until soft.
What you need
- 450 gms diced chicken
- 1 tbsp oil
- 1 crushed garlic clove
- 1 finely chopped onion
- 350 gms basmati rice
- Some green cardamoms; 1 tsp each of cumin, coriander, and chilli powder
- 850ml hot chicken stock
- 100 gms green beans, cut in half
- 4 tomatoes, quartered.
Method
Heat the oil in a large, deep frying pan and cook the chicken until brown.. Set aside Into the pan add the garlic and onion to fry for 3-4 mins until soft.
Stir in the rice, cardamoms, and spices and cook for 1 min.
Then stir in the hot stock and chicken.
Season well with salt and freshly ground black pepper.
Simmer the rice mixture gently for 15-20 mins. until nearly all the stock has been absorbed and the rice is almost tender, stirring occasionally.
Add the beans and tomatoes, then cook for a further 5-10 mins. until the beans are tender.
Can be served with extra chilli powder sprinkled over if you prefer.
