Hunter's Chicken

Hunter's Chicken

Serves 2

Ingredients

4 x Chicken Thighs
10 x Large Mushrooms (quartered)
1 x Large Green Pepper (sliced into 3cm cubes)
1 x Large Onion (diced)
3 x Cloves of Garlic (crushed)
2 x 400g Tins of Chopped Tomatoes
400ml x Chicken & Veg Stock
1 x Teaspoon of Dried Basil
1 x Teaspoon of Dried Oregano
1 x Teaspoon of Dried Paprika
2 x Veg Stock Cubes
160g x Wild Rice
Salt & Pepper

Recipe
1. Boil a full kettle of water.
2. Pour 2 glugs of olive oil in a large lidded saucepan and place on a medium heat.
3. Tub a pinch of salt & pepper on the chicken thighs and place them in the saucepan skin side down and cook for 15 minutes without turning, after 15 minutes seal the other sides of the chicken for approx 2-3 minutes on each side then place on a plate to rest.
4. Keep the oil in the pan and add the onions and brown then add the garlic, mushrooms and peppers. Stir in and brown for 5-7 minutes on a medium heat.
5. Pour in the stock into the saucepan to deglaze it, bring to a boil and add the chopped tomatoes, basil, oregano and paprika. Again bring to a boil then add the chicken skin side up and reduce to a medium to low heat and cook for 30 minutes gently scraping the bottom of the pan with a wooden spoon to prevent sticking.
6. While this is going on rinse the rice to remove the starch then pour boiling water into a small saucepan equal to double the amount of rice add the two veg stock cubes and stir in. Bring the water to a boil and carefully add the rice stir once and reduce to a medium heat.
7. Follow the instructions on the rice packet but on average cook for 10-15 minutes then drain in a sieve then serve on the side of a large flat bowl.
8. Remove the chicken from the sauce pan and place into the bowl, then using a large slotted spoon scoop the the peppers, mushrooms and onions from the sauce and place next to the chicken and rice. Next spoon the sauce over the chicken and veg, finally season with salt and pepper.