What you haven't heard    ....about this month's recipe!                                                                          Issue  #15, June 2005
 

First Page

Visitor of the month
Monthly Recipe
Monthly Trivia
Featured gift item
Quote of the Month

 Spanish Chicken
 

4 chicken breast fillets, about 100g each
1/4 teaspoon salt
black pepper
1 tablespoon olive oil
1 large onion, peeled and chopped
1 red sweet pepper, seeded and cut into strips
1 green sweet pepper, seeded and cut into strips
2 cloves garlic, chopped
1 small green chili, seeded and chopped
225g basmati or long-grain white rice
300ml chicken stock
2 tablespoons tomato purée
1 teaspoon paprika
50g stuffed green olives, halved
  • Cut chicken breasts in half and season. Heat oil in a large, deep frying pan over a medium heat. Add half the chicken pieces and brown on all sides. Transfer to a plate and repeat with the remaining chicken. Set aside.
  • Turn up the heat slightly. Add the onion and peppers. Cook for 5 minutes. Add garlic and chili. Cook for 1 – 2 minutes, until garlic is golden.
  • Stir in rice and sauté for 1 minute. Add stock, tomato purée, paprika and 175ml water. Bring to boil, then reduce the heat. Put the chicken and olives on top of the rice. Cover and cook gently for 20 minutes, or until rice is tender and chicken is cooked.

    (We found the recipe here.)