- 1 red pepper
- A pack of diced chicken leg
- 1 onion
- 1 green pepper
- 1 garlic clove
- 1 tsp ground cumin
- A bag of white basmati rice
- A tin of chopped tomatoes
- A handful of flat leaf parsley
- A glug of olive oil
- 250ml hot water
- Sea salt
- Freshly ground pepper
- Tongs (optional)
- Cling film
- Chopping board
- Garlic crusher or grater (optional)
- Pan with a lid
- Wooden spoon
- Measuring jug
- Kitchen paper
Heat your grill to high. Halve the red pepper. Grill, skin side up, for around 10 mins till it’s blistered and beginning to char. Alternatively, toast the whole pepper over a gas hob till blistered for 5 mins.
Pop the pepper in a bowl. Cover with cling film. Put to one side to let the pepper cool and its skin loosen.
Peel and chop the onion. Halve the green pepper. Scoop out the seeds and white bits. Roughly chop it. Peel and crush or grate the garlic.
Warm a glug of olive oil in a large pan. Add the chicken,. Stir and fry for 5 mins till the chicken is browned all over.
Add the onion and green pepper to the chicken. Stir and fry for 5 mins till the veg are glossy looking. Season with salt and pepper.
Stir the garlic into the chicken and veg. Measure out 1 tsp of ground cumin and add that to the pan.
Stir in the rice. Add the chopped tomatoes. Pour in 250ml hot water. Cover. Bring to the boil. Turn the heat down. Simmer for 15-20 mins till the rice is cooked and tender.
While the rice is cooking, peel the skin off the red pepper. Roughly chop it. Throw away the seeds. Rinse the parsley. Pat it dry and roughly chop the leaves. Stir the pepper and parsley into the rice and serve.