Chicken with Spanish Rice

Serve with broccoli and peas.

Serves 20

Ingredients

  • 800g Tilda Brown & White Rice
  • 5 tbsp oil
  • 20 chicken pieces
  • 5 large onions, chopped
  • 5 red peppers, deseeded and chopped into large chunks
  • 5 cloves garlic, crushed
  • 500g ham, chopped
  • 5 tbsp tomato purée
  • 5 tbsp dried thyme
  • 2.4ltr chicken stock
  • Fresh parsley, chopped (optional)

Method

  1. Add the rice mixture to the pan, stir in the coconut milk and the salmon and heat through. Season to taste.
  2. Lower the heat, add the onions and peppers, and gently cook for 10 minutes until softened.
  3. Add the garlic and ham, and cook for a further 2 minutes. Stir in the tomato purée and cook for 1 minute more.
  4. Return the chicken pieces to the dish along with the thyme and stock. Bring the liquid to boil, cover the dish with a lid and lower the heat. Cook for 30 minutes.
  5. Add the Tilda Brown & White Rice and stir everything together. Cover, set over a low heat and cook for a further 15 minutes, until the rice is cooked and has absorbed most of the cooking liquid.
  6. Remove from the heat and leave the dish to sit for 10 minutes to absorb any remaining liquid. Season to taste and scatter with parsley.