« One-pan Chicken and Pepper Pilaf »

A fabulously easy meal, all in one pan

Serves 6

Takes 50 mins

Ingredients:

• 3 organic free-range chicken breasts, halved
• 6 organic free-range chicken thighs or drumsticks
• 240g jar EPC Hot Chilli Relish
• 2tbsp olive oil
• 250g chorizo sliced
• 1 large red onion sliced
• 2 red peppers sliced
• 400g long grain rice
• 1tsp paprika
• 1 litre chicken stock
• 400g tin chopped tomatoes
• chopped parsley and lemon juice, to serve

Method:

1. Marinate the chicken in the chilli relish for 30 mins. Heat the oil in a large sauté pan and lightly brown the chicken. Remove to a plate. Fry the chorizo until crispy. Transfer to the plate with the chicken. Use the remaining oil in the pan to fry the onion, then add the pepper and cook for 5 mins. Stir in the rice and paprika.
2. Add chicken, chorizo, stock and tomatoes to the pan and season. Bring to the boil, then turn the heat down and simmer for 30-40 mins, until the chicken and rice is cooked. Leave, covered, for 5 mins. Serve sprinkled with parsley and a squeeze of lemon.

Classy Starter… Serve warm filo- wrapped prawns and give each guest an individual dish of English Provender Hot Chilli Relish for dipping – good as a party nibble, too.