Notes
Ingredients
2 chicken breasts, cut into strips
1 red pepper, cut into strips
250g pouch cooked long-grain white rice
2 cloves garlic, crushed
1 tsp. dried oregano
1 tsp. smoked paprika
Pinch chilli flakes
1 tbsp. chipotle paste
1 chicken stock cube
1/2 lemon, juiced
2 spring onions, sliced
Method
Heat a drizzle of oil in a large frying pan and add the chicken, the pepper and a pinch of salt. Cook for 5-6 minutes until browned and almost cooked through.
Meanwhile, heat the rice in the microwave according to packet instructions.
Dissolve the chicken stock cube in 200ml boiling water.
Add the garlic, dried oregano, smoked paprika, chipotle paste and chilli flakes to the oan and cook for 1 minute, until fragrant.
Add the cooked rice, chicken stock and lemon juice and stir well. Cook for 5 minutes until the stock has been absorbed and the chicken is cooked through.
Serve in bowls and garnish with the spring onions.