Mildest you can find
cut into small pieces (think ‘little fingernail’)
SuperValu Fresh Chicken Fillets
cut into small pieces as above (you can poach the chicken first and then cut it, it is a lot easier, or use leftover roast chicken)
SuperValu Olive Oil
/ baby chicken or vegetable stock
Heat the olive oil in a saucepan and add the finely chopped onion & garlic.
Sauté for 10 minutes until it is clear. Then add the chopped chicken.
If it is raw, cook it for about 10 minutes until it is white all over. Then add the peppers and sauté for 5 minutes.
Finally, add the peaches (but not the juice).
Add just enough water or stock to cover everything with about 1 cm over the food.
Bring to the boil then turn down the heat, add the rice and simmer for 25 minutes, stirring occasionally.
Once everything is well cooked and tender, it is ready to go!
Similar recipes to try
Jess's Coronation Chicken with nutty black and white rice salad with peppers and raisins and a soy and ginger dressing
Jess's Woah Nelly BBQ Peach Melba
Jess's Key Lime Pie
Jess's Courgette Fritters with Ranch Dressing and Tomato and Peach Salad
Jess's Vintage Irish Mammy Salad
Kevin’s Slow Cooker Texan Meatballs
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