Tomato garlic chicken with rice
Servings: 4
Calories: 450kcal
Equipment
- Rice cooker
Ingredients
- 6 chicken thighs skinless and de-boned
- 350 ml chicken stock
- ½ green bell pepper
- ½ red bell pepper
- 3 garlic cloves
- 4 tbsp tomato paste
- 1 tbsp corn starch
- salt and pepper to taste
- 200 g white rice
Instructions
- Cut any trace of fat or connective tissue from the chicken thighs. Dice in large chunks the resulted lean meat.
- Heat up a non-stick pan and add the diced meat (yes, no oil needed). Season with salt and pepper and fry on high heat for 5-6 minutes, stirring from time to time.
- In the meantime, microwave the chicken stock to heat it and finely dice the bell peppers halves.
- Set the rice to cook in the rice cooker according to the manufacturer's instructions.
- Add the tomato paste over the chicken, the bell peppers, 2 garlic cloves and half of the chicken stock. Stir and leave to simmer for 10 minutes, stirring from time to time on medium heat. When the liquid begins to reduce, gradually add some more chicken stock until there is none left.
- Season with salt and pepper, then add the last garlic clove minced and the corn starch. Stir for 2 minutes.
- Turn off the heat, set the lid on and leave to rest for a couple of minutes before serving.
- Enjoy with the freshly cooked rice.
Notes
If you are not eating all of it in one sitting, I recommend mixing the rice with the chicken and the sauce. This way the rice won't dehydrate entirely.