Step 1

Heat up one tablespoon of oil in a pan, cut the chicken into small chunks, season with salt and pepper, and fry until cooked through.

Step 2

Remove from the pan and set aside.

Step 3

Add the other tablespoon of oil, and gently fry the onions until transluscent.

Step 4

Peel and chop the garlic, and chop the red pepper.

Step 5

Add the to the pan and stir for about 30 seconds until the garlic is fragrant.

Step 6

Add the chicken back to the pan, then add the seasoning and chopped tomatoes.

Step 7

Leave to cook for about 5 minutes until some of the liquid from the tomatoes is evaporated and they look mushy.

Step 8

Add the rice and chicken stock/broth and leave to cook on a medium heat with a lid on until the liquid is absorbed and the rice is cooked.

Step 9

Remove from the heat, but still leave the lid on for at least 5 minutes, then fluffy the rice up with a fork.

Step 10

Garnish with fresh parsley.