Here’s the recipe for the spicy chicken and rice if you want to make it yourself. Its a simple recipe that puts all the prep up front and can be easily adjusted to taste.
- 450g/1lb Tomatoes
- 1 Onion
- 2 tbsp vegetable oil
- Cayenne pepper
- 1 tsp Paprika
- 150g/5oz long grain rice
- 450ml/ 3/4 pint vegetable stock
- 1 tsp dried thyme
- 100g/4oz green olives
- 2 tbsp finely chopped parsley
Cut the chicken into bite sized chunks and season with salt and cayenne. De-seed the peppers and cut into bite sized chunks.
De-seed the chillis and chop finely.
Put a few cuts in the skin of the tomatoes and put them in a bowl. Pour boiling water over them and leave for a few minutes. Remove the skin which should come off easily now.
Chop roughly and remove the hard stem. Dice the onion.
De-stone the olives if required, chop them roughly.
Heat the oil in a large frying pan and fry the chicken for 6-7 minutes until browned.
Remove the chicken from the pan and fry the peppers and onions for 5 minutes until browned.
Remove the peppers and onions from the pan and lightly stir-fry the chillis, rice and paprika so the rice is coated with oil.
Add the hot vegetable stock, cover and cook on a low heat for 10 minutes.
Return the chicken, peppers and onion to the pan. Add the tomatoes and thyme then cover and simmer for 20 minutes.
Stir the olives into the pan.
Add a few splashes of Tabasco, season to taste and serve sprinkled with the chopped parsley.