Serves 4
Ingredients
- 1 tbs olive oil
- 650g chicken breast
- 2 tsp salt
- ½ tsp freshly ground pepper
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 1 red pepper, chopped
- 1 green pepper, chopped
- 450ml canned tomatoes
- 1 tbs tomato paste
- chicken stock
- 2 tbs fresh parsley
- 300g rice
Method
Heat the oil in a large deep frying pan, over moderate to high heat. Season the chicken with ½ tsp each salt and pepper. Cook the chicken, turning until well browned. Put aside. Cook the onion and the garlic, stirring occasionally for about 2 minutes. Add the peppers and cook for three minutes. Add the tomatoes and tomato paste, broth and pepper, simmer, stir in the rice, add the chicken, partially covered, and cook over moderate to low heat until the chicken and rice are just done, for about 20 to 25 minutes.
Sprinkle with parsley
Exchanges per Serving
3 starch
4 protein
1 fat
NOTES
If suffering from high blood pressure, substitute table salt with a sodium free version.
Also, use a low salt version of tomato paste and chicken stock
