Chicken Jambalaya

Serves: 4

Ingredients

2 tablespoons sunflower oil
4 chicken breast fillets, cut into bite-sized pieces
1 onion, finely chopped
1 garlic clove, crushed
2 red or yellow peppers, sliced
225 grams long-grain rice
400 grams canned chopped tomatoes (with chili and peppers, if available)
2 tablespoons Worcestershire sauce
1-2 tablespoons Sweet Chilli Sauce

Directions

Heat half the oil in a large pan, add the chicken and cook until it changes colour. Set aside. Add the rest of the oil, The onion, garlic and pepper, and fry for 3-4 minutes. Return the chicken to the pan.

Add the rice, the can of tomatoes, and half a can of boiling water. Stir in the sauces. Bring to the boil, cover and simmer for 18-20 minutes or until the rice and chicken are cooked. Add a little more water if necessary.