Jollof rice with chicken

• Chicken breast fillets500 g
• Basmati rice300 g
• Chopped tomatoes (tin)1 tin
• Tomato purée60 g
• Peppers2 peppers
• Brown onions150 g
• Vegetable stock cubes1 cube
• Garlic3 cloves

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, paprika, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the chopped tomatoes, the peppers (seeds removed), half the onion and the garlic in a blender and blend until smooth.1 tin chopped tomatoes2 peppers150 g brown onions3 cloves garlic
2. Cut the chicken into bite-size pieces and chop the rest of the onion. Heat 2 tablespoons of oil in a large pan with a lid over a medium-high heat and brown the chicken with the onion for 5 minutes. Stir in the tomato purée, a teaspoon of paprika, a teaspoon of dried thyme or mixed herbs and a pinch of chilli flakes.500 g chicken breast fillets60 g tomato purée
3. Pour in the blended sauce and cook for 10 minutes, stirring, until thick and darker in colour.
4. Rinse the rice and stir it in with the crumbled stock cube and 450 ml of water. Bring to the boil, cover tightly, turn the heat to its lowest and cook for 25 minutes without lifting the lid, until the rice is tender. Fluff with a fork.300 g basmati rice1 cube

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