Spanish Chicken and Rice
It consists of shredded chicken smothered in a tomato, rosemary and black pepper sauce on a bed of flavorsome rice served with Spanish pimento olives.
Spanish Chicken and Rice It consists of shredded chicken smothered in a tomato, rosemary and black pepper sauce on a bed of flavorsome rice served with Spanish pimento olives. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 15min |
|
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Ingredients
- 4 chicken breast filletspoached and cooled to shred
- 1can chopped and peeled tomatoes
- 2tablespoons brown sugar
- sprig fresh rosemarychopped
- salt and black pepperto season
- 1 onionpeeled and chopped fine
- 1 red pepperchopped fine
- 2cloves garlicminced
- 15ml olive oil
- 1teaspoon paprika
- 1/2teaspoon turmeric
- 1/2teaspoon coriander seedsground in pestle and mortar
- 1/2teaspoon cumin seedsground in pestle and mortar
- 1teaspoon dried oregano
- 1/2teaspoon salt
- 1cup riceuncooked
- 1cup pimento olivesto serve
Instructions
- Shred the cooked chicken and set aside.
- In a small saucepan, heat the tinned tomatoes with the brown sugar, rosemary, salt and lots of black pepper.
- Cook for about 8 minutes and set aside.
- Add the chicken to the tomato sauce and give it a good mix.
- Add the onion, pepper and garlic in another saucepan with olive oil and sauté for 3 minutes until translucent.
- Add the paprika, turmeric, coriander, cumin and oregano and salt and mix through.
- Remove from the heat and add the rice, mix through, cover with water and cook until done.
- Serve the chicken with the rice and add pimento olives for taste.