Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion, peeled and finely chopped
- 2 tsp dried oregano
- 2 cloves garlic, peeled and roughly chopped
- 1 x 400g pack frozen chicken strips
- 1 can chopped tomatoes with herbs in juice
- 50g black olives chopped
- 50g green olives chopped
- 200g long grain rice
- 1 chicken stock cube
- ½ litre boiling water
- Coarse ground black pepper
- 200g frozen prawns (1/2 pack) - defrosted
- 100g Feta cheese, chopped finely
Method
- Pre-heat the oven to 190°C gas mark 5.
- Heat the oil in an ovenproof pan, then add the onion, oregano and garlic, and then cook for 5 minutes.
- Add the frozen chicken strips, the can of tomatoes, olives and really mix well.
- Then add the rice, crumbled stock cube and enough boiling water to just cover all the ingredients.
- Season well with coarse ground black pepper.
- Bring the saucepan to the boil, stir well, then cover and place into the pre heated oven.
- Cook for 20 minutes, or until all the rice has absorbed the liquid.
- Remove from the oven, fluff up with a fork, and then stir in the defrosted prawns and cheese.
- Leave for 5 minutes to warm the prawns and cheese through and this will make sure that the rice fluffs up better.
- Check the seasoning and serve.
Phil's Tips
Always make sure the rice and liquid are boiling, this will cut the oven cooking time in half.
Don't add the prawns at the start this will over cook them.
Great one pot cooking, easy on the washing up.
You might also like
Moussaka