by Karen Swan
I’m quite fond of any meal that you can cook using one pot. It means less washing up and more than likely, it’s the kind of meal that you can set to simmer and walk away from to take care of other important matters…….like sitting down to a cup of tea and that magazine you bought three months ago!
For my family of two adults and a pre-schooler, I divided these quantities by three and STILL had enough for two nights dinners! I can happily report that Master 4.5 ate this without his usual reluctance to anything other than toast and my husband devoured his heaping bowl full!
Just quietly, I’d say much of the success of this dish rests on the fact that it’s served with a massive spoon of sour cream! You can choose whatever toppings you like, but the good old combo of spring onions and sour cream is always a winner in my books!
Serves 4 families
1.5kg chicken – diced (breast or thigh)
Olive oil for frying
3 onions – diced
3 cups uncooked rice
3 x 420g tins tomatoes
3 x tins kidney beans
1.5 tsp garlic powder
3 T tomato paste
1.5 tsp chilli powder to taste (optional)
3 tsp cumin
5.5 cups stock
Cheese – grated (I used Red Leichester)
Fresh diced tomato
Heat the oil in a large pot
Saute the onion until it begins to soften.
Add the chicken and brown on all sides.
Season with salt & pepper
Add the rice and stir to toast a little (just a minute or so)
Add the tomato paste, tinned tomatoes, beans, cumin, garlic powder, chili and stock.
Bring to the boil and simmer for around 30 minutes or so, or until the flavours develop and the rice is cooked.
Serve with toppings of your choice.