This is really spicy, if you prefer less heat choose a milder red chilli.
Preparation time: 5 minutes
Cooking time: about 30 minutes
- 1 tablespoon sunflower oil
- 1 small onion, chopped
- 1 clove garlic, crushed
- 200 g chopped tomatoes, from a can
- 1 red pepper, deseeded and chopped
- 1 tablespoon tomato purée
- salt and freshly ground black pepper
- ½ teaspoon curry powder
- ½ teaspoon ground ginger
- ½ habanero or scotch bonnet chilli, deseeded
- 300 ml chicken or vegetable stock
- 1 bay leaf
- sprig fresh thyme
- 125 g easy cook long grain, rinsed under cold water
- 2 x 50 g packs Peparami Pep’d Up Chicken Bites
Heat the oil in a large pan and cook the onions and garlic, over a gentle heat, for 4-5 minutes until soft.
Stir in the chopped tomatoes, red pepper and tomato purée, then season with salt and freshly ground black pepper. Add the chilli and curry powder, bay leaf and thyme, then pour in the stock.
Bring to the boil, then reduce the heat and cover and simmer for 5 minutes. Add the rice to the tomato mixture, bring back to the boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, add the Pep’d Up Chicken Bites and cook for a further 5 minutes or until the rice is cooked and most of the liquid has been absorbed.
Divide between 2 bowls and serve immediately.