Ingredients for 5 portions
500g chicken breast or turkey ( diced)
3tblsp apple cider vinegar
¾ tsp salt
3/4tsp pepper
1tsp paprika
2tblsp of sweetener
1.5 tsp dried chillies or chilli powder
250g Arborio rice or basmati (uncooked)
350g red and yellow peppers
5ml olive oil
100g canned sweetcorn
300g passata or canned chopped tomatoes
2tblsp tomato puree
2 small onions ( chopped)
5 garlic cloves minced
2 tsp smoked paprika
1,5 tsp turmeric
1L of hot water
2 vegetable stock cubes
Handful of chopped chives or spring onion
40gr grated cheddar cheese (optional)
Spinach (optional)
Step 1
Preheat oven to 200C and cut peppers lengthwise. Toss with 5 ml oil and roast for about 25min.
Step 2
In medium size bowl mix together: diced chicken, vinegar, salt, pepper and 1tsp paprika with 1 minced garlic. Set aside.
Step 3
In another medium size bowl mix together hot water, stock cubes, sweetener, chopped tomatoes, chillies and tomato puree. Taste it as you may want to add more sweetener or sugar
Step 4
In large non-stick pan, fry onion till soft ( not brown) add little water instead of oil.
Step 5
Add diced chicken to onion and cook just till it will change colour ( maybe 3 min ).
Step 6
Add rice, smoked paprika, turmeric, garlic cloves, sweetcorn sprinkle with salt and stir till combined.
Step 7
Add 1/3 of hot water and tomato mixture to rice. Stir and cook for about 25min adding a few ladles of the stock at a time, when that has been absorbed, continue to add a little more and repeat this process, until all stock has been absorbed. Stir every few minutes.
Rice should still have a slight bite to it when risotto is ready. Sprinkle with grated cheese.
Step 8
Add roasted Peppers, sprinkle with chives and serve with spinach or other veg.
Divide between 5 plastic containers and freeze for up to 2 months.
Macros in 1 portion
Calories 466
Carbs 57g
Fat 11g
Protein 30g