Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  35 minutes

British | Main

Ingredients

• 1 tbsp oil
• half a red pepper
• half a green pepper
• 100g leek greens, diced
• 400g chicken thighs (boneless), chopped
• 1 tsp turmeric
• 1/2 tsp cumin
• 1 tbsp smoked paprika
• 1/2 tsp dried chilli flakes
• 200g long grain rice
• 1 tin (400g) chopped tomatoes
• 1 tbsp tomato puree
• 850ml chicken stock
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp cream cheese

Method

1. Heat oil in a large pot (with a lid). Add the red/green pepper and leeks, fry for a few minutes. Add in the chicken and cook until just sealed.
2. Add the spices, then fry until everything is coated and the spices are fragrant. Then stir the rice in.
3. Add the chopped tomatoes, tomato puree and stock to the saucepan and stir in. Turn down the heat and place the lid on for 8-10 minutes or until the rice is more puffed up and looking over half way done.
4. Remove the lid and continue to simmer whilst stirring occasionally, until all the liquid has evaporated and your rice is well cooked. Make sure you're stirring it every now and then so it doesn't stick to the pan. This should take around 15 minutes.
5. Season with salt and pepper, add the cream cheese and stir in, then serve.