Firstly I want to just say sorry for this post being a little late, I’ve got a lot of work on at the moment and with my brief lack of inspiration a few weeks ago I’m a little behind but I seem to be catching up bit by bit! This recipe is inspired by a recipe from last months Sainsburys magazine, I’ve never cooked rice in this way so it was a nice challenge and the flavours were something different for me. I always go for strong flavours, hence my love for Indian food but I really fancied something a bit simpler and this dish has a great summer vibe to it! Each portion contains 512 calories.
Ingredients – Serves 2
2 Teaspoons of Olive Oil
2 Large Chicken Breasts, cut in to chunks
1 Medium Red Onion, finely sliced
1 Green Pepper, finely sliced
400ml Hot Chicken Stock
130g Long Grain Rice
A Pinch of Saffron
Salt, Pepper and Chilli Flakes, to season
160g Broad Beans
A Small Handful of Parsley, finely chopped
Method – Takes 55 Minutes
1. Preheat the oven to 225c. Pan fry the chicken in 1 teaspoon of the olive oil until brown on the edges, remove from the pan and set aside. Heat the remaining oil in the same frying pan and fry the onion and pepper until soft and turning golden brown.
2. Add the chicken and peppers to a circular oven proof dish with a lid, add the hot chicken stock, the rice, saffron and season with the salt, pepper and chilli flakes (if you like your food hot!). Cover and cook in the oven for 30-35 minutes or until the liquid has been absorbed, I checked mine after about 20 minutes.
3.While the rice is cooking, cook the broad beans according to the packet instructions. I used frozen ones and the great thing is you can leave the outer layer on and they still taste delicious! Once the rice is cooked, stir through the broad beans and chopped parsley. Serve!