Di’s Spiced chicken and tomatoes on a trio of rice
Chicken and tomatoes always pair up well together. Spice them up with coriander, paprika, cumin and chilli and you have a team! Place everything on a bed of not-so-ordinary rice for something out of the ordinary.
- 1 kg skinless chicken thigh fillets, trimmed and quartered
- 2 tblsps olive oil
- 3 rashers bacon, fat trimmed, diced
- 1 brown onion, chopped
- 2 cloves garlic, crushed
- 1 tsp ground coriander
- 1½ tsps sweet paprika
- 2 tsp ground cumin
- 1 bird’s eye chilli, finely sliced (or ½ tsp chilli flakes)
- ½ cup dry white wine
- 1 cup chicken stock
- 2 tblsps tomato paste
- 400g tin diced tomatoes
- ½ punnet cherry tomatoes, halved
- Salt and freshly ground black pepper
- Handful fresh coriander leaves, to serve
- Place the chicken in a medium bowl. Sprinkle with combined ground coriander, paprika, cumin and ½ tsp salt, drizzle over 1 tblsp of olive oil and toss well to coat. Set aside to marinate (30 minutes or longer if you have the time).
- Heat the remaining oil to medium in a large non-stick frypan and cook the bacon, onion and garlic until onion has softened and bacon starts to crisp up. Remove from the heat and set aside.
- Increase heat to medium-high and cook the chicken pieces, turning occasionally, until browned on all sides. Remove from the heat and set aside.
- Add the wine to the hot pan and let it sizzle until almost evaporated. Add tomato paste, chicken stock, tinned tomatoes and chilli, stirring to scrape up all the goodness from the bottom of the pan. Return onion, garlic, bacon and chicken pieces with any juices to the pan, making sure the chicken is coated with the sauce. Season with salt and pepper and bring to the boil.
- Reduce the heat, add the cherry tomatoes, cover and cook gently for about 25 minutes, stirring occasionally, until chicken is very tender and the sauce has thickened. Serve on a trio of rice (brown, red and wild) cooked together in vegetable stock, garnished with coriander leaves.