Ingredients

• 300g/10½oz basmati rice
• 1 tbsp vegetable oil
• 8 boneless
• skinless chicken thighs
• cut in half
• 1 onion
• roughly chopped
• 3 garlic cloves
• grated
• 5cm/2 in piece fresh root ginger
• peeled and finely grated
• 1 red chilli
• deseeded and finely chopped
• 1 tsp smoked paprika
• 2 tbsp tomato purèe
• 700ml/1¼ pint tomato passata
• 300ml/10fl oz chicken stock
• from a cube
• 2 red peppers
• deseeded and roughly chopped
• 2 tbsp roughly chopped fresh coriander
• freshly ground black pepper

Directions

• Tip the basmati rice into a large bowl and cover with cold water. Set aside.
• Heat the oil in a large lidded sautè pan
• add the chicken thighs and fry on each side for 1–2 minutes
• or until just golden brown. Push the chicken to one side
• add the onion and cook for 3–4 minutes
• or until just softened but not coloured.
• Stir the chicken back into the onions
• then add the garlic
• ginger
• chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well.
• Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes
• or until the liquid has nearly been absorbed.
• Stir the rice well
• then add the remaining stock and stir once more. Scatter the peppers over the top of the rice
• return the lid to the pan and cook for another 5 minutes
• or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done
• cook for a further 5 minutes.) Season with pepper
• stir through in the coriander and serve.