Juicy pan-fried chicken cooked with sweet bell peppers and onions in a rich, flavour-packed sauce served over fluffy basmati rice. A simple homemade meal that’s comforting, colourful, and perfect for any day of the week.
Serves
4 people
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients for the Chicken
- 8 pieces of chicken or chicken thighs cut into small sizes
- 1 tsp paprika
- 1 tsp garlic, minced
- 1 tsp mixed herbs
- 1 tsp chicken seasoning or all purpose seasoning
- Salt and black pepper to taste
- 1 tbsp olive oil
Ingredients for the Sauce
- 2 red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tbsp tomato purée
- 1 tbsp soy sauce
- 120ml chicken stock or water
- 2 bay leaves
- 1 scotch bonnet (optional)
- Fresh thyme (optional)
Method
- Season the chicken with paprika, minced garlic, mixed herbs, chicken seasoning or all purpose seasioning, salt, and pepper.
- Heat olive oil in a large frying pan and pan-fry the chicken on medium heat until golden brown on all sides.
- Remove the chicken and set aside.
- In the same pan, sauté the onions, peppers, garlic, and tomatoes until softened and slightly caramelised.
- Stir in tomato purée, soy sauce, stock, bay leaves, scotch bonnet and thyme.
- Return the chicken to the pan and simmer for 20–25 minutes until fully cooked and coated in the rich sauce.
- Meanwhile, cook the basmati rice until fluffy.
- Serve the chicken over rice with plenty of the peppers and sauce spooned on top.
Tips
- Marinate the chicken overnight for even deeper flavour.
- Add Scotch bonnet or chilli flakes for extra heat.
- Finish with fresh parsley for colour and freshness.
- Use boneless chicken thighs or chicken breast for a quicker version.
