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Takes: 30 minutes + standing time
Serves: 4

No nutritional information available.

Ingredients:

- 650g skinless and boneless chicken thigh fillets, halved
- ½ tsp smoked paprika
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 400g basmati rice
- 1 tbsp tomato puree
- 1 tbsp lime pickle, finely chopped
- 750ml hot chicken stock
- 227g can chopped tomatoes
- Handful of rocket leaves, to garnish

Method

1. Combine the chicken, paprika and garlic with half the oil in a medium bowl.

2. Heat the remaining oil in a medium heavy-based saucepan over a high heat and cook the chicken for 4 - 5 minutes, turning once, until browned. Remove from the pan with a slotted spoon and set aside.

3. Add the onion to the pan and cook, stirring, over a medium heat for 5 minutes until golden. Increase the heat to high, add the rice, tomato puree and pickle and cook, stirring, for 1 minute. Stir in the stock and tomatoes and bring to the boil.

4. Return the chicken and any juices to the pan and reduce the heat to low. Cover and simmer for 10 minutes or until all the liquid has been absorbed, the rice is tender and chicken is cooked through. Cover and stand for 10 minutes. Stir rice with a fork to separate the grains. Serve garnished with the rocket.