serves 2
ingredients
1 tablespoon sunflower oil
4 chicken thighs
1 small onion, diced
2 celery sticks, diced
1 green pepper, seeded
and diced
100g/4oz long-grain rice
300ml/10fl oz chicken stock
1 fresh red chilli, seeded and
thinly sliced
225g/8oz okra, trimmed
1 tablespoon tomato purée
salt and freshly ground
black pepper
• Heat the oil in a wide pan. Fry the
chicken until golden. Remove the
from the pan. Stir in the onion,
celery and pepper, and fry for
1 minute. Pour off any excess oil.
• Add the rice and fry, stirring, for a
further minute. Add the stock and
heat until boiling. Add the chilli,
okra and tomato purée. Season
with salt and pepper.
• Return the chicken to the pan and
stir. Cover tightly and simmer
gently for 15 minutes or until the
rice is tender and the chicken is
cooked. Serve immediately.
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