Chicken with Rice, Mushrooms and Tomatoes
Prep: 15 minutes
Cook: 1 hour
-2 tbsp of olive oil
-650 g/1 lb 7 oz boneless and skinless chicken breast (cubed)
-1 chopped onion
-115g/4 oz sliced mushrooms
-2 chopped garlic cloves
-4 tbsp chopped flat-leaf parsley
-350 g/12 oz long-grain rice
-400 g/14 oz canned chopped tomatoes
-450 ml/16 oz hot chicken stock
-Salt and pepper
-Heat the oil in a large heavy-based frying pan over a medium-high heat. Cook the chicken until lightly browned, stirring frequently.
-Reduce the heat to medium. Add the onion and mushrooms and cook for 5 minutes, or until soft. Stir in the garlic and 2 tbsp of the parsley. Continue to cook for 1 more minute.
-Add the rice and cook for 5 minutes, stirring frequently. Add the tomatoes and season with salt and pepper. Cook for another minute.
-Stir in the hot stock. Bring to the boil, then cover tightly and simmer over a low heat for 20-25 minutes, or until the rice is tender.
-Remove from the heat and leave the dish to stand, covered for 10 minutes before serving.
-Sprinkle with parsley to garnish and serve.