Ingredients

• mug of American long grain rice (200g)
• 1 chicken stock cube
• pinch of turmeric
• 1 onion
• 1 stick of celery
• 2 cloves of garlic
• 1 red pepper
• 1 green pepper
• shot of oil
• 2 large chicken breasts, cooked
• 1 tsp of paprika
• handful of fresh coriander, chopped
• few fresh chives, chopped
• 1 large or 2 small plantain
• dollop of sour cream to serve
  
  

Recipe

bring a pan of salted water up to the boil and crumble in the stock cube and turmeric.
pour in the rice and simmer for 10 minutes until the rice is just cooked, then drain and leave to dry out for a few minutes if you have the time.
peel and dice the onion, crush the garlic and cut the celery and peppers up pretty small.
fry them all in a big and wide bottomed pan (more surface area over the heat) with a shot of oil for 5 minutes until softened.
cut or tear up the cooked chicken into bite-sized pieces and add to the pan with the paprika.
peel the plantain and cut into diagonal slices.
fry the plantain in a hot pan with a splash of oil for 2-3 minutes on each side until softened.
add the drained rice and herbs to the onion and pepper pan with the chicken, then stir well over the heat until piping hot right through, taking care not to mash up the rice too much.
serve a mound of the rice on a pate with a few slices of the fried plantain and a good dollop of sour cream.

serves 4