This was so delicious!
Seriously good stuff.
She did a great job on a recipe that included a lot of cutting and chopping. The prep time took a little bit longer than I anticipated, but it was totally worth the effort!
2 tbsp olive oil
3 skinless chicken breasts
1 large onion chopped (*she substituted with onion powder)
7 oz smoked ham (*I purchased smoked beef sausage)
2 large cloves garlic (chopped)
1 red pepper (de-seeded and cut into bite-sized pieces)
1 tsp paprika
1 green chili, de-seeded and finely chopped (optional)
1 tsp dried thyme
3 cups warm chicken or vegetable stock
1 chopped tomato
1 1/3 cups brown rice
1/3 cup peas
salt and pepper
**We doubled this recipe for our family**
1. Chop the onion into small pieces and set aside. Then carefully cut the chicken and ham into bite-sized pieces. Heat the oil in the large saucepan.
2. Fry the chicken and onion for 8 mins over a medium heat until the chicken is golden all over. Stir frequently.
3. Add the ham, garlic, red pepper, and chili, and cook for 2 mins. Add the paprika, thyme, rice, stock, and tomato. Stir and bring to a boil.
4. Reduce the heat to low, cover the pan and simmer for 35 in or until the rice is cooked and the stock is absorbed. Season the rice and stir before serving.
**The recipe can be adapted for vegetarians by swapping the chicken and ham for extra vegetables, meat-free sausages, or tofu.
~ Patty ~