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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I haven't a breeze where I picked this recipe up. I have made many changes, especially reducing the fat. This is pretty hot, but besides the kick, it has an amazing flavour. I don’t think it’ll freeze, but it might be able to. We didn’t have so much as a teaspoon left it was so tasty. Total recipe points, 15, or 7 1/2 each. Ingredients:
3 small chicken breasts |
1 yellow pepper |
1 red chile |
1 green chili |
1 (400 g) can chopped tomatoes, use all the tomatoes, use only 1/2 of the juice |
2 small tomatoes |
1 onion |
cayenne pepper |
1 teaspoon paprika |
5 ounces brown rice |
3/4 pint vegetable stock |
1 teaspoon dried thyme |
35 green olives |
3 drops tabasco sauce |
2 tablespoons parsley |
Directions:
1. Cut the chicken into bitesized pieces.
2. Cut the chillies and pepper in half, remove the seeds etc. and chop however way you want to eat them. I diced the heck out of the chillies.
3. Spray the pan with non-fat cooking spray, season the chicken with cayenne pepper (I used loads).
4. Fry the chicken.
5. Remove the chicken from the pan.
6. Add the peppers and onion and fry for 5 minutes until browned.
7. Remove it from the pan and now add the chillies, paprika and rice and fry, stirring for 1 minute, to coat the rice in oil. (I sprayed the pan again).
8. Add the hot vegetable stock to the pan, cover and cook rice over low heat for 15 minutes.
9. Return the peppers, onion and chicken to the pan, add the thyme and tomatoes, cover and simmer for 20 minutes.
10. Cut the olives roughly and chuck them into the pan, and add the Tabasco sauce to taste. Sprinkle with parsley and serve.
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