380
Ingredients
- 4 chicken breast fillets,
cubed - 2 teaspoons garlic powder
- 2 teaspoons smoked
paprika - 2 teaspoons dried coriander
leaves - salt and pepper to taste
- 2 teaspoons olive oil
- 2 cups uncooked basmati rice
- 1 × 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1 teaspoon smoked chilli flakes
(optional) - 400ml chicken stock
- 2 cups baby spinach
- 150g cherry tomatoes, halved
- 100g sundried tomatoes,
chopped
Method
- Season the cubed chicken with garlic powder, smoked paprika, coriander leaves, and salt and pepper to taste.
- Heat the olive oil in a large pan over medium heat. Add the chicken and cook, stirring, until browned all over.
- Add the rice to the chicken and stir in. Continue cooking over a medium heat for 5 minutes, stirring all the while
to prevent the rice from sticking to the pan. - Add the chopped tomatoes, tomato paste, oregano, sugar, and chilli flakes (if using), and cook for 2 minutes.
- Pour in the chicken stock, cover the pan and continue cooking until the rice is done (10-15 minutes).
- Add the spinach, cherry tomatoes and sundried tomatoes and cook for a further 5 minutes until all the liquid is
absorbed. Serve hot.