Mexican Chicken & Rice


Time Taken:

45 minutes




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!