4 oz (l00 g) long-grain rice
2 tbsp oil
4 chicken portions
salt and pepper
1 large onion, sliced
8 oz (227g) can of peeled tomatoes
1 chicken bouillon cube (stock cube)
3/4 pt (450ml) water
1 tsp fresh, chopped thyme
2 tbsp oil
4 chicken portions
salt and pepper
1 large onion, sliced
8 oz (227g) can of peeled tomatoes
1 chicken bouillon cube (stock cube)
3/4 pt (450ml) water
1 tsp fresh, chopped thyme
method
Heat the oven to 350°F (180°C) mark 4.
1. Place the rice in the bottom of a shallow 3 pt (1.71) heatproof dish.
2. Heat the oil in a frying pan and fry the chicken portions until lightly browned on both sides.
3. Lift them out and arrange on top of the rice. Season very well with salt and pepper.
4. Drain any oil from the pan, then add the onion, tomatoes, crumbled bouillon cube, water and thyme.
5. Bring to the boil, stirring constantly until well blended. Pour over the chicken, cover with a lid or foil and cook in the oven for 50-60 minutes or until the rice and chicken are tender.
6. Accompaniments: Since the rice is cooked with this dish, a green salad is all you need to accompany it.
1. Place the rice in the bottom of a shallow 3 pt (1.71) heatproof dish.
2. Heat the oil in a frying pan and fry the chicken portions until lightly browned on both sides.
3. Lift them out and arrange on top of the rice. Season very well with salt and pepper.
4. Drain any oil from the pan, then add the onion, tomatoes, crumbled bouillon cube, water and thyme.
5. Bring to the boil, stirring constantly until well blended. Pour over the chicken, cover with a lid or foil and cook in the oven for 50-60 minutes or until the rice and chicken are tender.
6. Accompaniments: Since the rice is cooked with this dish, a green salad is all you need to accompany it.
serving amount
serves 4.
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