CREAMY CHIILI CHICKEN PASTA WITH CRÈME FRAICHE. INGREDIENTS: Tagliatelle pasta (or your…
Mediterranean Spicy Chicken, Rice & Beans
This one I made for my slimming club cooking challenge and won the challenge. As a keen cook I was really please with this and decided to add this recipe to the blog. Give this recipe a go and let me k now in the comments below how your dish turned out.
Mediterranean Spicy Chicken, Rice & Beans
Course: Main Course, Lunch, RiceCuisine: MediterraneanDifficulty: IntermediateServingsservings
Prep time
10
minutesCooking time
20
minutesSyns
Ingredients:
One-Cal spray oil
1 medium onion, diced
1 Red pepper, diced
1 cup water
3 Garlic cloves (crushed)
1 Tsp smoked paprika
1 Tsp dried oregano
½ Tsp. salt
¼ Tsp. Cracked black pepper
1 Tin chopped tomatoes
1 Red chili (seeds removed and finely diced)
1ltr Chicken stock
2 Chicken breasts (fork shredded, sliced or chopped to suit)
1 Cup of long grain rice
1 Tin mixed beans
Method:
- Bring a large skillet to medium heat, add the spray oil and diced onions, cover and cook for a few minutes.
- Add some water if the pan becomes a little dry, recover and continue to cook.
- Add your diced peppers and cook for a further 2-3 minutes.
- Add the crushed garlic, smoked paprika, dried oregano, red chili, salt, cracked black pepper chopped tomatoes and chicken stock and bring back to a light boil.
- Add the long-grain rice, mixed beans, shredded chicken and stir in well to combine. Cover and reduce to a light simmer and cook for 20 minutes.
- Stir occasionally and do not allow to dry out, add some additional water to loosen where required.
Related Posts
This Post Has 0 Comments