- 1 red pepper
- 1 onion
- 1 green pepper
- 1 garlic clove
- A 250g pack of diced chicken leg
- 1 tsp ground cumin
- A 200g bag of white basmati rice
- A 400g tin of chopped tomatoes
- A handful of flat leaf parsley, leaves only
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 300ml boiling water
- Cling film
- Pan with a lid
- Measuring jug
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, char the whole pepper directly on a large gas hob for 10 mins till blistered.
Pop the red pepper in a bowl. Cover with cling film. Set aside to let the skin loosen.
Peel and chop the onion. Halve the green pepper. Scoop out the seeds and white bits and roughly chop. Peel and crush the garlic.
Heat 1 tbsp oil in a large pan over a medium heat for 1 min. Fry the chicken for 5 mins, stirring often, till it’s 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 to the pan.
Stir in the rice. Add the chopped tomatoes. Pour in 300ml boiling 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. Discard the seeds. Roughly chop the parsley leaves. Stir in the red pepper. Serve with the parsley scattered over the top.