Easy to Intermediate
5 – 6 boneless chicken thighs cut into small cubes
1 teaspoon each of dried parsley, paprika and turmeric
1/2 teaspoon of salt
3 cloves of garlic (grated)
1/4 teaspoon white pepper
Oil for frying
1 large onion
1 red pepper
1 green pepper
350 g rice or 3 packs of savoury rice
700 ml chicken stock
Combining the chicken with the vegetables
Mix the herbs and spices together with the salt and coat the chicken. Set aside while you prepare the vegetables.
Chop the vegetables into small cubes and fry on a medium heat in a little oil, with the garlic.
Place the vegetables in a large roasting pan.
Sprinkle over the vegetables with the rice.
Add more oil to the frying pan and cook the chicken, you might want to add a little more garlic too.
When coloured, spoon the meat over the rice and add any juices.
Deglaze the pan with some of the stock and then add to the roasting tin and the rest of the stock.
Cover with foil and bake at 180ºC, 350ºF, Gas 4
Add mushrooms, leeks, peas, green beans
Make a different spice mix with curry powder or Chinese Five Space and Hoisin etc.