YEILD: 4 People

PREP TIME: 30 Minutes

COOK TIME: 1 Hour

EQUIPMENT: 20cm Frying Pan, 20cm sauce pan, 4 metal skewers

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Ingredients:

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For the chicken:

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• 4 Chicken breast cut into cubes

• 2 Tbsp of dark soy sauce

• Zest & Juice of 1 lime

• 1 Garlic clove crushed

• 1 tsp of chilli flakes

• 1 Tbsp of fresh coriander

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For the spiced rice:

• 1 white onion finely chopped

• 1 garlic clove crushed

• 1 red, green and yellow pepper finely chopped

• 1 tbsp of paprika

• 1 tbsp of white wine vinegar

• 100ml of vegetable stock

• 100g red cherry tomatoes halved

• 1 tbsp of fresh parsley

• 1 tsp of salt

• 1 tsp chilli flakes

• 1 Tbsp olive oil

• 400g long grain rice

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Method:

1. In a large bowl, mix the soy sauce, lime zest & juice, garlic, chilli flakes and coridaner. Mix in the chicken cubes and leave to mariande for 30 minutes.

2. About 40-45 minutes before you want to eat, place a large frying pan on a high heat and add the olive oil. Add the onions and saute until golden and soft

3. Add the peppers, chilli, garlic, paprika, salt, stock and vinegar to the frying pan and stir well. Bring to the boil and reduce the heat to low, stirring occasionally  and leave for 25-30 Minutes until the peppers are soft.

4. Cook the rice as per the instructions on the packet and drain well

5. Meanwhile, preheat your grill to a high heat and thread the marinated chicken cubes onto the metal skewers

6. Place the chicken under the grill, turning occasionally for 10 minutes

7. Once the rice is cooked, stir in the chilli mixture, tomatoes and parsley.

8. To serve, divide the rice into 4 plates place the chicken skewers on top.