Preparation time: 15 min, Cooking time: 55 min, Cals per serving: 685
3 tbsp vegetable oil
350g (12oz) skinless chicken thighs , cut into 1 cm (1/2 in) strips
225 g (8 oz) streaky bacon , cut into strips
450g (1 lb) medium leeks , washed and thinly sliced
175 g (6 oz) small mushrooms , cut into quarters
1 tsp ground cumin
1/2 tsp cayenne
2 tbsp tomato paste
225 g (8 oz) easy-cook long grain rice
400g can chopped plum tomatoes
600 - 750 ml (1 - 1/2 pt) chicken stock
2 tbsp chopped fresh chives , plus extra to garnish
1. Heat the oil in a large deep frying pan or flameproof casserole. Add the chicken, season with black pepper and cook for I to 2 minutes. Add the bacon, and cook over a high heat for 5 minutes. Add the leeks and mushrooms and continue to cook over a high heat for 5 minutes.
2. Stir in the spices and tomato paste and cook for 3 to 4 minutes, stirring frequently. Add the rice and cook, stirring, for I minute or until it turns opaque. Stir in the tomatoes, stock and seasoning. Bring to the boil, cover and simmer gently for 30 to 35 minutes, or until the rice is tender. (The amount of stock required depends on the absorbency of the rice you're using.) Add the chopped chives and more seasoning, if necessary. Garnish with chives and serve.
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