± 360gm chicken thigh fillets (about 4-5 thighs)
1 onion, sliced
300gm carrots, thin julienne
300gm broccoli florets
1 green pepper, sliced
1 yellow pepper, sliced
1 Tblsp Patak’s lime pickle
1 Tblsp cornflour
500ml chicken stock
240gm rice
Method
Cook the rice in lightly salted water.
Drain when tender and keep warm.
Spray a large pan with non-stick cooking spray.
Dry fry the onion and chicken until the chicken is sealed all over.
Add the carrots, broccoli and peppers.
Pour in 250ml of the chicken stock and stir through the lime pickle.
Simmer, covered, for 10 minutes.
Add the cornflour mixed with the remaining stock.
Raise the heat and, stirring, allow the sauce to thicken.
Serve the chicken and veg with the rice.
