Tip
Make double and freeze the extra for another day.
ONE-POT CHICKEN & RICE
SERVES 4
INGREDIENTS
■ 4 chicken breast fillets, cubed
■ 2t garlic powder
■ 2t smoked paprika
■ 2t dried coriander leaves
■ salt and pepper to taste
■ 2t olive oil
■ 2 cups uncooked basmati rice
■ 1 × 400g can chopped tomatoes
■ 2T tomato paste
■ 2t dried origanum
■ 1t sugar
■ 1t smoked chilli flakes (optional)
■ 400ml chicken stock
■ 2 cups baby spinach
■ 150g cherry tomatoes, halved
■ 100g sundried tomatoes, chopped
METHOD
Season the cubed chicken with garlic powder, smoked paprika, coriander leaves, and salt and pepper to taste. Heat the olive oil in a large pan over medium heat. Add the chicken and cook, stirring, until browned all over.
