Seared chicken with aromatic rice

Wendy Barrie: Food writer

Ingredients: serves 2

300 g chicken fillets (cut into slivers)
1 dstsp olive oil
1 onion (peeled and chopped)
1 garlic clove (peeled and chopped)
175 g long grain rice
450 ml tomato juice
25 g sultanas
4 black olives (stoned & chopped)
small pinch of salt (freshly milled)
small pinch of pepper (freshly milled)
dash Worcester Sauce
2 tbsp fresh herbs (chopped - e.g. parsley, dill, chives or half the quantity if dried)

Method:

In a pan sauté onion, garlic and chicken with oil for 2 to 3 minutes.
Stir in rice and add tomato juice, seasoning, sultanas and olives. Simmer gently for 12mins (or according to cooking time required - risotto rice will take a little longer).
Test rice to check it is cooked, adding a little boiling water if necessary.
Stir in fresh herbs a couple of minutes before serving.

Recipe tips:

Ensure freezer burn doesn't spoil the quality of your meat by making sure it is wrapped tightly in a suitable freezer bag or stored in an airtight container.