• 1 tbsp Olive oil
  • 3 Chicken breasts skinless and boneless
  • Salt & pepper
  • 1 tbsp Smoked paprika
  • 400g USA Easy Cook rice
  • 750ml Chicken Stock
  • 1 Red onion 

For the sauce 

  • 2 Red onions chopped
  • 2 Sweet red peppers
  • 1 bulb garlic with the top cut off
  • 2 red chillis
  • 1 tbsp smoked paprika
  • 1 tsp Ground cumin
  • 2 Bay leaves
  • 1 sprig oregano
  • 1 lemon juice and zest
  • 100ml Sherry vinegar
  • 100ml Water
  • Salt and pepper
  • 2 Lemons cut into wedges
  • 1 Handful Coriander leaf 


Place the chicken into a hot pan with a drizzle of olive oil.

Season with salt & pepper as well as a dust of smoked paprika. Turn the chicken over and cook on both sides.

Add the USA Easy Cook rice and pour in the chicken stock.  Cook for 25 minutes.

Chop a red onion and add to the pan. Bake in the oven for 40 minutes at 170c.

To make the sauce cut the red onion and chop. Slice open the red pepper and remove the seeds. Chop the red chilli, then cut the top off the garlic bulb. Place all the ingredients into a pan with the bay, oregano and smoked paprika.

Add the juice and zest of a lemon along with the vinegar.

Pour in the water and place on a medium heat.

Cook the sauce until all the vegetables are tender. Remove the sauce from the heat and lift out the bay leaves.

Blend the sauce until smooth in a food processor and season with salt and pepper, if needed.

When the rice is cooked remove from the oven and sprinkle with fresh coriander. Spoon the sauce over the cooked chicken and serve with lemon wedges.