Ingredients
16 total- 1 yellow pepper, sliced
- 1 pinch of salt
- 1 pinch of pepper
- 3 tbsp of tomato puree
- 400 g of cans plum tomatoes
- 8 skinless and boneless chicken thigh fillets, cut into large pieces
- 3 tbsp of olive oil
- 1 large onion, halved and thinly sliced
- 1 knorr chicken stock cube
- 400 g of basmati rice, rinsed three times in cold water to remove excess starch
- 1 red pepper, sliced
- 100 g of okra, halved
- 1 bunch of coriander, roughly chopped, to serve
- 2 cloves garlic, peeled
- 3 cm of piece fresh root ginger, peeled
- 1 chilli
Method
9 stepsStep 1
Season chicken with salt and pepper. Heat 2 tbsps Flora cuisine in a large, deep frying pan over a high heat. Add in chicken and fry for 5 minutes, until lightly browned on all sides. Lift the chicken pieces out of the pan onto a plate.
Step 2
Add remaining Flora Cuisine to the frying pan and heat through. Fry the onion slices, stirring, until softened but without browning.
Step 3
Meanwhile, make the ginger and chilli base. In a food processor, blend together the garlic, tomatoes, ginger and chilli until smooth.
Step 4
Add the tomato puree to the onions in the pan. Fry for another 2 minutes then add the ginger and chilli mixture. Crumble in the stock cube, stir, then pour in 600ml boiling water.
Step 5
Add the browned chicken pieces to the pan. Bring to the boil, cover and simmer for 15 minutes.
Step 6
Add the rice to the same pan, reduce to a simmer, cover with foil and a lid so that no steam can escape and cook over a very low heat for 20 minutes.
Step 7
Take the lid off and scatter the sliced peppers and okra over the rice.
Step 8
Cover and cook for 10–15 minutes until the vegetables are softened and the rice tender.
Step 9
Just before serving mix the vegetables through the rice and scatter over coriander.