Louisiana Spicy Chicken & Rice

(Adapted from “Pan-Cooked Chicken Dishes”)

Serves 2


1/2 tsp Paprika

1 Onion, finely sliced(s)

1 Red pepper, cut into fine slices, deseeded (s)

1 tsp dried thyme

2 Garlic, finely chopped (s)

2 chillies, deseeded & finely chopped (s)

2 tbsp shredded flat leaf parsley

2 tbsp Schwartz perfect shake “chicken”, herb & spice blend

4 Chicken thighs, de-skinned & de-boned cut into chunks (p)

6 chopped tomatoes (s)

100g long grain rice

225mL stock, made from a Knorr “chicken stockpot”

A few drops of Tabasco


Prepare the chicken & cut into chunks.

In a frying pan, sprayed with Fry Light, cook the chicken, seasoned with the chicken blend, until browned, add the peppers & onion, cook until soft, add the rice, chillies, and paprika, cook until the rice is coated with the juices from the pan.

Add the stock & cook for 10 mins, add the thyme, tomatoes, & simmer, covered for 20 mins. Sprinkle a few drops of Tabasco & season to taste.

Add the parsley and serve.