Ingredients vickys spiced chicken rice gluten dairy egg soy free
2 tbsp oil
1 large onion chopped
4 chicken breasts cut into bitesize chunks
1 tbsp (or 2!) medium curry powder
1 salt & pepper to taste
1 large red bell pepper sliced
200 grams basmati rice
500 ml hot chicken stock
2 tbsp freshly chopped parsley
how to make vickys spiced chicken rice gluten dairy egg soy free
Heat the oil in a large pan with a lid. Fry off the onion until softened
Sprinkle the diced chicken with the curry powder and some salt & pepper
Add it to the onion and brown, around 10 minutes
Add the sliced red pepper, rice and stock. Bring to the boil, cover and let simmer for 15 minutes or until the rice is tender and has absorbed the stock
Stir in the chopped parsley before serving
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