I wanted to make something I hadn’t made in a while and came up with this, chicken, rice and pepper casserole. Its easy, quick, comforting and near enough everyone will love it (well, you can’t please everyone).
Try it out and let me know what you think, any suggestions on improvement are welcome.
PER SERVING: 418 Calories 48g Carbs 27g Protein 6g Fat
- 1 tbsp organic coconut oil
- 1kg of chicken legs
- 1 large white onion, chopped
- 1 large stick celery, finely chopped
- 1 red pepper, diced
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 tbsp dried thyme 11/4 pts fresh chicken stock (or use one organic stock cube)
- 150g long grain rice (dry weight)
- 150g cauliflower, finely chopped
- salt and pepper
Melt the oil over a medium/ high heat in a large saucepan.
Brown the chicken pieces on all sides. You may have to do this in batches. Remove from the dish and put to one side.
Lower the heat, add the onion, celery and pepper and gently cook for 10 minutes until softened.
Add the garlic and cook for a further 2 minutes.
Stir in the tomato purée and cook for 1 minute.
Return the chicken pieces to the dish along with the thyme and stock. Bring the liquid to a boil, cover and reduce the heat to medium / low. Cook for 30 minutes.
Add the rice and stir well. Cover, set over a low heat and cook for a further 15 minutes or until the rice is cooked and has absorbed most of the liquid.
Add the cauliflower and cook for a further 5 minutes.
Remove from the heat and leave the dish to sit for 10 minutes to absorb any of the remaining liquid.
Season to taste.