Spicy Jalapeno Chicken with Rice

Name: Spicy Jalapeno Chicken with Rice
Total time: 15 min
Yield: 4 servings
Ingredients: 300 g Long grain rice; 20 ml Vegetable oil; 500 g Chicken thigh fillets; 15 g Garlic; 10 g Fresh ginger; 10 g Sandhurst Jalapeno Chillies Medium Hot; 4 g Smoked paprika; 400 g Tinned chopped tomatoes; 200 ml Water; 150 g Edgell Sweet Corn Kernels

A flavourful and slightly spicy chicken dish with corn, using jalapenos for a kick.

Serves 4 15 min

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Ingredients

Long grain rice300 g
Vegetable oil20 ml
Chicken thigh fillets500 g
Garlic15 g
Fresh ginger10 g
Sandhurst Jalapeno Chillies Medium Hot10 g
Smoked paprika4 g
Tinned chopped tomatoes400 g
Water200 ml
Edgell Sweet Corn Kernels150 g

Method

Cook 300g long grain rice according to packet instructions.
Heat 20ml vegetable oil in a large pan over medium-high heat.
Add 500g chicken thigh fillets, cut into pieces, and brown.
Add 15g garlic, minced, and 10g fresh ginger, grated.
Stir in 10g Sandhurst Jalapeno Chillies, chopped (specialIndex 5), and 4g smoked paprika.
Add 400g tinned chopped tomatoes and 200ml water.
Bring to a simmer, cover and cook for 15 minutes, or until chicken is cooked through.
Stir in 150g Edgell Sweet Corn Kernels (specialIndex 11).
Season with salt and pepper.
Serve with the cooked rice.