Another Monday another way to use up left over roast chicken…?
Mind you, the chicken we bought at the weekend didn’t quite measure up to the normal ‘large’ chicken, so earlier this morning I went delving in to the Freezer looking for an additional chicken breast from my carefully stored ‘leftovers’
Combined with some deliciously fresh vegetables and spiced up with a couple of chilies and some cumin, this makes a lovely satisfying Monday ‘one pot’ meal.
Heat a couple of tablespoons of oil in a large deep pan or wok. Cook one peeled and chopped onion and two chopped garlic cloves for a couple of minutes
If you are using fresh chicken (use one breast per adult) then chop and add now – but if you are using Sundays left over roast stir it in at the end of the process, allowing it enough time to warm through throughly.
Add two red peppers (deseeded and sliced), two chillies (deseeded and chopped) and two or three spring onions sliced.
Stir whilst cooking, and then add 50-60g of rice per person. (I used risotto rice but ordinary long grain rice works well)
Add in a tin of chopped tomatoes and 500ml of chicken stock, season with salt and pepper and bring to the boil. Turn down and simmer for 20 minutes or so until the rice is cooked and the liquid absorbed.
Stir in 1/2 tsp of ground cumin and 1 tbsp of chopped fresh parsley.
Serve piping hot ……………with a glass of water, this has a bit of a kick!!