Mexican Chicken & Rice
3-4 chicken breasts
1 large mugful of rice
3 garlic cloves, crushed
1 red onion
4 large tomatoes
3 TBsp paprika
3 TBsp ketchup
2 TBsp cumin
1 TBsp ground coriander (if you have it)
Large handful of coriander
Salt and pepper
Rub 2 TBsp of the paprika and 1 TBsp cumin into the chicken breasts on both sides. Season well with salt and pepper.
Peel and slice the red onion. Roughly chop the tomatoes into eighths.
Boil a full kettle. On a high heat, add 2 TBsp oil to a large frying pan and fry the garlic and chicken breasts for 2 minutes on both sides until browned. Turn down to a low heat.
Add the red onion, tomatoes, 1 TBsp cumin, 1 TBsp paprika, ketchup, ground coriander and a splash of water. Simmer for 6 minutes until the vegetables are soft.
Add the rice and 600ml boiling water. Simmer for 15-20 minutes until the rice is soft. Roughly chop the coriander and add it 5 minutes before the end and serve!