Vickys Spiced Chicken & Rice, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp oil
• 1 large onion, chopped
• 4 chicken breasts, cut into bitesize chunks
• 1 tbsp (or 2!) medium curry powder
• 1 salt & pepper to taste
• 1 large red bell pepper, sliced
• 200 grams basmati rice
• 500 ml hot chicken stock
• 2 tbsp freshly chopped parsley

1. Heat the oil in a large pan with a lid.
2. Fry off the onion until softened
3. Sprinkle the diced chicken with the curry powder and some salt & pepper
4. Add it to the onion and brown, around 10 minutes
5. Add the sliced red pepper, rice and stock.
6. Bring to the boil, cover and let simmer for 15 minutes or until the rice is tender and has absorbed the stock
7. Stir in the chopped parsley before serving

oil, onion, chicken breasts, curry powder, salt, red bell pepper, basmati rice, parsley

Taken from cookpad.com/us/recipes/364932-vickys-spiced-chicken-rice-gluten-dairy-egg-soy-free (may not work)