Meats Recipes - Chicken Pepper Pot

Ingredients                                        

• 50 g/2 oz/1/4 cup butter

• 4 chicken portions

• 600 ml/2 1/2 cups chicken stock

• 225 g/8 oz/1 cup long-grain rice

• 1 red (bell) pepper, chopped

• 1 green (bell) pepper, chopped

• 1 large onion, chopped

• 1 garlic clove, crushed

• 15 ml/1 tbsp tomato puree (paste)

• 5 ml/1 tsp paprika

• 5 ml/1 tsp coarsely crushed green peppercorns

• 2.5 ml/1/2 tsp dried mixed herbs Salt

• Chopped parsley

---

Method:

1. Melt the butter in a flameproof casserole (Dutch oven). Add the chicken and brown well on all sides.

2. Add half the stock, bring to the boil, cover and simmer gently for 15 minutes. Add the remaining ingredients except the parsley and stir well.

3. Cover and cook gently for a further 15-20 minutes or until the chicken and rice are tender and all the liquid has been absorbed. Serve sprinkled with the parsley.