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- 1tsp paprika
- 1tsp ground cumin
- 1tsp dried oregano
- 4 boneless skinless chicken thighs
- 2tbsp sunflower oil
- 1 onion, chopped
- 1 red pepper, chopped
- 1 clove garlic, chopped
- 1tbsp tomato purée
- 1 chicken stock cube, made up to 200ml
- 100g frozen peas
- 250g pack Uncle Ben’s Spicy Mexican Rice
- Small handful parsley, chopped
Mix together the paprika, cumin and oregano. Season with black pepper.
Put the chicken thighs into a bowl with 1tbsp of the oil and 1/2 of the spice mixture. Mix until well-coated.
Heat a lidded casserole pan over a medium heat. Cook the chicken thighs on each side until browned then transfer to a plate. Add the onion and pepper to the pan, reducing the heat to low.
When the onions begin to go translucent, add the garlic, remaining spice mix and tomato purée to the pan. Cook for 3 minutes then add the chicken stock.
Return the chicken thighs to the pan and cover loosely. Bring to the boil then reduce the heat and simmer for 12-15 minutes until the liquid has reduced and the chicken is cooked through.
Add the peas, rice and parsley to the pan and mix through to combine. Cook for 5 minutes more to heat through before serving.