Smoky Chicken and Red Rice
Serves 4 | Glasseye Creek Smoked Chilli Sauce
Ingredients
- 500 g boneless chicken thighs, cut in chunks
- 1 onion, diced
- 1 red capsicum, diced
- 1½ cups long-grain rice
- 1 can (400 g) crushed tomatoes
- ¼ cup Glasseye Creek Smoked Chilli Sauce
- 2 cups chicken stock
- 1 cup frozen peas
- To serve: coriander and lime
Method
1. Brown chicken in a wide lidded pan. Add onion and capsicum and soften for 5 minutes.
2. Stir in rice, tomatoes, sauce and stock. Cover and cook gently 18 minutes, adding peas for the last 5 minutes, until rice is tender and chicken cooked.
3. Rest covered for 5 minutes, fluff and serve with coriander and lime.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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