QUICK SPANISH CHICKEN IN TOMATO SAUCE
Put half a cup of virgin olive oil into a heavy pan.
Add 1x finely chopped onion and cook gently to soften
Season with salt, ground black pepper, basil, cumin and paprika.
Add 4 crushed garlic cloves
Dice 2 x red bell peppers and add to pan
Add 1 x tin of peeled and chopped plumb tomatoes
plus 600ml of chicken stock
1 cup of wholegrain rice
Bring it all to simmering point
Add 2 x chicken breasts in a small dice
Continue to simmer for 20 minutes
Serve with a chunk of fresh bread, to mop up the surplus sauce.