Ingredients

The following ingredients have 1 Servings
  • 1 Red onion halved
  • 4 cherry tomatoes chopped
  • 1 Lime Juice (juice of 1 lime)
  • 1/2 tablespoon coconut oil
  • 1/4 red pepper de-seeded and finely sliced
  • 3 baby sweetcorn sliced in half on an angle
  • 1 red chilli de-seeded and finely sliced
  • 1 x 240 grams skinless chicken breast fillet sliced into 1 cm strips
  • 1 teaspoon ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon smoked paprika
  • 250 grams pre-cooked rice
  • 1 handful coriander roughly chopped

Instruction

  • Dice on half of the onion and put it into a bowl. Slice the other half roughly into 5 thin wedges. Add the tomatoes to the bowl with the diced onion, squeeze over half of the lime juice and leave to sit. Melt the coconut oil in a large frying pan or wok over a medium to high heat. Chuck in the onion wedges, red pepper, and baby sweetcorn and stir-fry for 2 minutes. Now add the chilli and chicken and continue to stir-fry for about 4 minutes, by which time the chicken should be pretty much cooked through. Stir in the cumin, oregano and smoked paprika and add the rice, crumbling it between your fingers as you drop it in, then pour in 2 tablespoons of water straight after. The water will steam up and help finish cooking the ingredients as well as separating the rice grains. Give the whole lot a couple more tosses in the pan, to make sure the rice is warmed through and the chicken fully cooked. Check by slicing into one of the larger pieces to make sure the meat is white all the way through. Take the pan off the heat, stir half of the coriander through the cooked rice and half through the onion, tomato and lime mix, then serve everything up with the remaining lime juice to squeeze over the rice.