Chicken and Rice Stew

Ingredients

• Chicken Thigh1.5 medium (120 g)
• Rice1/2 cup (100 g)
• Peas1/4 cup (50 g)
• Red Bell Pepper1/4 count (30 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Preheat a pan with half the oil over medium heat. While heating, season the chicken thigh with salt and pepper.

2. 2

   Step 2

   Once heated, place the chicken, cover and cook for 8-10 minutes per side. Remove when browned on the outside and cooked on the inside.

3. 3

   Step 3

   Meanwhile, chop the bell pepper and blend the tomato with the garlic and a little water.

4. 4

   Step 4

   Heat the remaining oil in a pot over medium heat.

5. 5

   Step 5

   Once heated, add the sauce and the bell pepper. Season with salt and pepper, add chopped parsley and cook for 10 minutes, stirring from time to time.

6. 6

   Step 6

   Next, add the rice and peas. Cover with water (double the amount of rice) and increase the heat.

7. 7

   Step 7

   Once boiling, cover, reduce heat to medium-low and cook for 15-18 minutes.

8. 8

   Step 8

   Once done, serve on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Rice Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.