Friday, 30 September 2011
# 130 Fridays recipes: Chicken in tomato sauce with rice and red kidney beans
This is pure comfort food and one of my family favourite dishes.
Here's the recipe.
Chicken in tomato sauce with rice and red kidney beans
5 chicken drumsticks (you can also use chicken legs or a whole chicken cut into small pieces)
1 small onion, finely chopped
A few slices of chorizo
Smoked pork belly, cut into cubes
1/2 can of chopped tomatoes
1 chicken stock cube
Paprika or Mild chili powder
1 can of red kidney beans, drained
Fresh coriander or dried basil and oregano
1 bay leaf
Rice (I usually use half a cup of rice for the 3 of us)
Pour a little olive oil into a pan and soften the chopped onion. Add the chorizo and the smoked pork belly and cook for about 5 minutes.
Add the chicken and cook until golden on all sides. Add the chopped tomatoes, the red kidney beans, the stock cube, the fresh coriander or the dried herbs, the bay leaf and a pinch of paprika or chili powder. Add boiling water enough to make the stock, cover with the lid and cook for 20-30 minutes stirring occasionaly.
Remove the chicken to a plate and set aside. Add a little more boiling water if needed and add the rice. Let it cook for a few minutes and then add the chicken again. Serve once the rice is cooked.
Note: This is a very versatile dish that lends itself to a lot of alterations depending on the ingredients you have. You can add chopped carrots at the same time as the tomatoes and beans. Or you can add frozen vegetables when you add the rice. You can even leave out the beans or use a different type instead of red kidney beans.