INGREDIENTS 

• 500 grams Chicken Breast, cut into cubes
• 240 grams frozen green peas
• 180 grams frozen sweet corn
• 1 large onion, chopped
• 2 cloves of garlic. chopped
• 2 fresh tomatoes, sliced
• 150 0l tomato juice
• 150 grams Arborio rice/ glase
• 1 cube bio chicken stock 
• 750 ml water 
• 2 tablespoons Extra virgin olive oil 
• 1 teaspoon salt
• 1 teaspoon celery salt
• 1/2 teaspoon hot red pepper (optional) 
• 1 teaspoon black pepper powder
• 2 tablespoon smoked paprika 
• 1 teaspoon try thyme 

DIRECTIONS

1.  Add the olive oil to a medium-sized pot on the stove on medium-high heat. Cook the chicken cubes for 10 minutes.
2. Remove the chicken from the pot an set it aside.
3. In the same pot sauté the onion for about 3 minutes and then add the garlic and cook till translucent.
4. Add the herbs and spices and mix well to combine, add the sliced tomatoes, tomato juice, water, chicken stock, sweet corn, green peas, rice, and the cooked chicken,  stir and bring to boil, simmer for  5 minutes.
5. Cook in a preheated oven at 220 degrees Celsius.                                                      
6. Serve hot, garnish with chopped parsley and lemon wedges.

** Optional Ingredients ( hot chili pepper, color bell peppers, carrots)  

Enjoy!!

Comments

There are no comments for this article.

You are not allowed to post comments. Please login.

Previous article

Baked Oatmeal Crispy Chicken Breast

Next article

One Pan Lemon Chicken