| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts – halved |
| 1 |
oz |
Flour seasoned with salt and pepper; (25g) |
| 2 |
tb |
Cooking oil |
| 6 |
oz |
Streaky bacon – diced; (175g) |
| 2 |
|
Onions – chopped |
| 1 |
|
14 ounces ti tomatoes; (400g) |
| 2 |
ts |
Schwartz Paprika |
| 1/4 |
ts |
Schwartz Turmeric |
| 1 |
pt |
Hot chicken stock; (600ml) |
| 1 |
ts |
Schwartz Chicken Seasoning |
| 1/2 |
ts |
Schwartz Minced Garlic |
| 1 |
|
8 ounces lon grain rice; (225g) |
| 6 |
oz |
Frozen peas; (175g) |
| 1/2 |
|
Red pepper -sliced |
|
|
Schwartz Parsley to garnish |
INSTRUCTIONS
Preheat oven to 350F, 180C, Gas Mark 4. Coat the chicken breasts with
seasoned flour. Heat 1 tbs oil in a flameproof casserole and fry the
bacon until browned. Remove and set aside.
Add the remaining oil to the casserole and brown the chicken pieces
and onion. Add the tomatoes, Paprika, Turmeric, chicken stock, Chicken
Seasoning and Minced Garlic. Bring to the boil, mixing well.
Stir in the rice, cover and cook in the oven for 40 minutes. Stir in
the peas and peppers. Re-cover and cook for a further 10 minutes.
Taste and adjust the seasoning. Serve sprinkled with Parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”