Louisiana Spicy Chicken & Rice

(Adapted from “Pan-Cooked Chicken Dishes”)

Serves 2

Ingredients

1/2 tsp Paprika

1 Onion, finely sliced(s)

1 Red pepper, cut into fine slices, deseeded (s)

1 tsp dried thyme

2 Garlic, finely chopped (s)

2 chillies, deseeded & finely chopped (s)

2 tbsp shredded flat leaf parsley

2 tbsp Schwartz perfect shake “chicken”, herb & spice blend

4 Chicken thighs, de-skinned & de-boned cut into chunks (p)

6 chopped tomatoes (s)

100g long grain rice

225mL stock, made from a Knorr “chicken stockpot”

A few drops of Tabasco

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