- 500g diced chicken leg
- 2 onion
- 2 green pepper
- 2 red pepper
- 2 garlic clove
- 2 lemon
- 4 tsp smoked paprika
- 300g white basmati rice
- 800g chopped tomatoes
- A handful of flat leaf parsley, leaves only
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- Large pan with lid
- Measuring jug
- 1.
Warm ½ tbsp olive oil in a large pan over a medium heat for 1 min. Add the chicken and fry for 5 mins, turning often, till browned all over.
- 2.
While the chicken fries, peel and finely chop the onion. Lift the browned chicken out of the pan and pop it on a plate. Add another ½ tbsp olive oil to the pan, along with the onion and a pinch of salt and pepper. Turn the heat down a little and fry the onion for 5 mins, stirring now and then, till it has softened a little.
- 3.
While the onion fries, halve the peppers. Scoop out the seeds and white bits, and roughly chop them. Peel and crush the garlic. Finely grate the zest from the lemon. Fill and boil your kettle.
- 4.
Add the peppers to the onion and fry, stirring often, for 3 mins to soften them a little. Add the chicken back to the pan.
- 5.
Stir in the garlic, lemon zest and 2 tsp smoked paprika. Tip in the rice and the chopped tomatoes and stir. Pour in 150ml boiling water. Cover, bring to the boil, then turn the heat down and gently simmer for 15-20 mins till the rice is cooked and tender.
- 6.
While the chicken and rice are cooking, roughly chop the parsley leaves, discarding the stalks.
- 7.
When the rice is tender, squeeze in the juice from half the lemon. Taste and add more salt or pepper if you think it needs it. Divide the chicken and rice between a couple of warm plates, top with the parsley and serve straight away.