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Export 10 ingredients for grocery delivery
Step 1
Preheat grill on high. Cook capsicum, skin-side up, under grill for 8 minutes or until charred and blistered. Transfer to a heatproof bowl. Cover and set aside for 5 minutes (this helps lift the skin). Peel. Thinly slice the flesh.
Step 2
Meanwhile, heat a large frying pan over high heat. Spray with oil. Cook half the chicken, stirring, for 2-3 minutes or until golden. Transfer to a large plate. Repeat with oil and remaining chicken, reheating the pan between batches.
Step 3
Reduce heat to medium. Spray the pan with oil. Cook the onion for 5 minutes or until soft. Add the garlic and paprika and cook, stirring, for 2 minutes. Add the chicken, tomato and water. Bring to the boil. Reduce heat to low. Simmer for 15 minutes. Add the capsicum and honey. Simmer for 5 minutes or until the chicken is cooked through. Season with pepper.
Step 4
Divide the rice among serving bowls. Top with the chicken mixture and sprinkle with parsley.