My sister Carol tried this recipe first which was found in Easy Food Magazine in April. She thought is was great but it needed something. I decided to try a version with a few tweaks (of course) and let me tell you it was amazing! You end up with lots but it freezes well – handy to stash in the freezer for lunches. Also very low in fat too – bonus !

Chilli Chicken With Rice

 

INGREDIENTS 

  • 500g chicken fillets
  • 1tbsp olive oil
  • 1 onion chopped
  • 400g tin of chopped tomatoes
  • 2 cloves garlic
  • salt & pepper
  • 1 tbsp sugar
  • 4 green chillies,deseeded and finely chopped (substitute with red if you it spicier)
  • 900ml gluten free chicken stock
  • 2 red peppers, deseeded and chopped
  • 2 cups basmati or long grain rice

 

METHOD

  1. Arrange the chicken in a single layer in a large saucepan. Add enough water to cover the chicken and bring to a boil. Reduced the heat, cover with a lid and simmer for 15 mins. Once cooked, leave to cool for another 15 mins in the water. .
  2. Once cooked, remove the chicken and shred the meat with two forks.
  3. Heat the oil in a pan and cook the onion and peppers for 1-2 minutes then add the garlic and chillies and cook for a further 2-3 mins.
  4. Add the remaining ingredients along with the chicken and cook gently for about 15 mins or until the rice is cooked.

 

TIP

This dish freezes well once cooled.

 

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