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chicken breasts lemon olive oil sesoning Curry onions garlic thyme red chilli green chilli red pepper yellow pepper green pepper tomato puree handful coriander plantain olive oil Basmati rice bay leaf olive oil
Viewed: 55 - Published at: 6 years agoIngredients
- 4 Chicken breasts, with skin
- 1 Lemon, juice
- 2 tbsp Olive oil
- 1 tbsp Schwartz season-all
- 2 tbsp Schwartz no added salt chicken special blend sesoning
- 1 tbsp Curry powder
- 2 Onions, chopped
- 3 Garlic cloves, crushed
- 1 tbsp Chopped thyme leaves
- 1 Red chilli, deseeded and finely chopped
- 1 Green chilli, deseeded and finely chopped
- 1 Red pepper, deseeded and chopped
- 1 Yellow pepper, deseeded and chopped
- 1 Green pepper, deseeded and chopped
- 3 tbsp Tomato puree
- 1 handful Coriander, chopped
- 1 Large ripe plantain
- 1 tbsp Olive oil
- 200 g (7.1oz) Basmati rice
- 2 Cloves
- 1 Bay leaf
- 1 tsp Olive oil
Method
- Wash the chicken breasts in lemon juice.
- Add the olive oil, seasoning, and curry powder to a frying pan and fry over medium heat.
- Allow the flavours to gently fuse together.
- Add the onions, garlic, thyme, chilli peppers, and peppers and fry for a few minutes until soft.
- Increase the heat to high, add the chicken and fry until browned.
- Turn the heat down and add water to halfway up the chicken breasts.
- Cover and simmer for 20 minutes, then add the tomato puree.
- Cook for a further 10 minutes until the chicken is cooked through.
- Remove the chicken from the sauce and leave to rest.
- Finish the sauce with the coriander.
- Reheat to serve.
- Cut the tips off both ends of the plantain.
- Make 4 lengthways slices through the skin from one end to the other.
- Peel the skin from the flesh sideways, cut the peeled plantain in thirds crossways, and then cut each half lengthways.
- Heat the oil in a pan over medium heat, add the plantain, and cook until golden.
- Wash the rice until the water runs clear.
- Add the rice and 300ml (10fl oz) water to a pan with the cloves, bay leaf, and olive oil.
- Bring to the boil, then cover, and reduce the heat to the lowest setting.
- Cook for 10 minutes, then remove from the heat, leaving the lid on, for a further 10 minutes, then remove the cloves and bay leaf and fluff up the rice with a fork.
- To serve, mound the rice on 4 warmed plates.
- Top with 3 plantain slices.
- Diagonally slice the chicken, and place on top.
- To finish, spoon the sauce over, and serve immediately.
