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Hot pepper rice with chicken meatballs
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1 tbsp vegetable oil
340g pack 12 chicken chipolatas
1 onion, half chopped, half in big chunks
3 mixed peppers (red, yellow and green), deseeded and thickly sliced
15g ginger, peeled and roughly chopped
2 cloves garlic
2 tbsp tomato purée
1 tsp Cooks’ Ingredients Piri Piri Rub
200g ripe tomatoes, roughly chopped
200g basmati rice, rinsed until the water runs clear
2 bay leaves
1. Heat the oil in a wide, nonstick frying pan. Squeeze the meat from each sausage, shape into a meatball and add to the pan. Fry for 10 minutes until golden, adding the chopped onion and yellow and green peppers once the meatballs are taking on colour.
2. Meanwhile, blend together the onion chunks, red pepper, ginger, garlic, tomato purée and piri piri rub until fairly smooth. Remove the meatballs to a plate, then add the paste and tomatoes to the vegetables and bubble for 5 minutes, until fragrant and thickened.
3. Stir in the rice, bay leaves and 350ml water, season, then return the meatballs. Cover and simmer for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes, ensuring the meatballs are thoroughly cooked with no pink meat and the juices run clear.
Typical values per serving:
2 of your 5 a day/gluten free/low in sat fat
This recipe was first published in July 2021.