This is easy to make, tasty and spicy (but you can alter the spice level by changing the amount of cayenne pepper and chilli added).
- 250g long grain rice
- 500ml chicken stock
- 400g chopped tomatoes
- 1 chilli
- 1 onion
- 1 tbsp vegetable oil
- A couple of sprigs of Fresh thyme + a few extra to serve
- 2 bay leaves
- 2 tsp curry powder
- 1 tsp cayenne pepper
- 1 tsp paprika
- 320g chicken breast cut into mini fillets
- Parboil the rice with 500ml of chicken stock for 10 minutes. Remove from the heat; the rice will still be slightly hard and not all of the stock will be absorbed.
- Blend the onion, tomatoes and chilli to a smooth paste.
- Heat the oil, and add the paste along with the curry powder, cayenne pepper, paprika, leaves from the thyme sprigs and bay leaves. Cook on a medium heat for 10 minutes.
- Put the chicken breasts on a tray with a drizzle of oil and add a spoonful of the sauce you just made onto each piece of chicken. Bake in the oven for 20 minutes at 190 degrees.
- Add the parboiled rice and remaining stock to the sauce. Cover and cook for a further 15 minutes. Give it a stir after 10 minutes and add more stock if it feels sticky.
- Once the chicken has cooked, add to the rice to serve up with some more of the fresh thyme.