Chicken and Tomato Rice
3tbsp Extra Virgin Avocado Oil or Avocado Lemon Zest
4 Free range chicken thighs
8 chipolata sausages
1 onion, chopped
1 red pepper, seeded and diced
1 clove crushed garlic
175g / 6oz long grain rice
400ml / 135fl.oz chicken stock
Medium can chopped tomatoes
100g / 3.5oz frozen peas
Salt and pepper
Fresh chopped parsley (garnish)
1. Heat oil in deep frypan, cook chicken for 5 minutes on medium heat until lightly browned. Remove, keep warm.
2. Fry sausages until brown. Remove, cut into 3 pieces, keep warm. Add onion, pepper and garlic to pan and sauté over gentle heat until soft.
3. Stir in rice until grains are coated in oil, pour in chicken stock, tomatoes and juice. Bring to simmer point, return chicken pieces, sausages to pan, cover, cook on gentle heat for 30 minutes, stirring occasionally.
4. Stir in peas, add seasoning, re-cover cook for 10 minutes until rice is tender. Serve with garnish of parsley.