When I published a snap of this dish on Instagram it got some lovely attention so I thought I’d write it up for you guys. For any Slimming World types out there, this is complete syn free on Extra Easy.
8 bone in chicken thighs, skinned
Low-calorie cooking spray (I always use Fry Light)
1 large onion
3 garlic cloves
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chipotle chilli flakes (I just used my lazy chilli!)
300g dried basmati rice
2 each of red, yellow and green peppers, deseeded and thinly sliced
650 ml boiling chicken stock
400g canned kidney beans, drained and rinsed
200g frozen peas
Preheat oven to 190, fan/170, gas 5.
Spray the chicken with the spray and place in a large frying pan over a high heat. Fry the chicken for 6-8 minutes until browned all over. Transfer to a plate and set aside.
Lower the heat and re-spray the pan with the spray.
Fry the onions for 6-8 mminutes.
Stir in the garlic, cumin, smoked paprika, chilli flakes and rice and fry for 1 minute.
Spoon the mixture into a shallow ovenproof dish.
Add the chicken, peppers and stock.
Cover with foil and bake for 20 minutes, or until most of the stock is absorbed.
Stir in the kidney beans and peas.
Recover and bake for 8-10 minutes or until cooked.
Scatter with parsley and serve with lime wedges for squeezing over!
Admittedly, I tweaked it a bit in my version… there just wasn’t enough space for the kidney beans so I left them out and I’m trimmed down the quantities to account for the fact it was just 2 of us (and some left overs for lunch). We ate all of the chicken for dinner so I just whizzed up some bacon to add for lunch.