CHICKEN & SUN-DRIED TOMATOES WITH RICE

I had never used sun-dried tomatoes in cooking (that my tired brain can recall!) until last night (Sunday night). After a long weekend of work and trying to toilet train my puppy, I was spent. I passed by the supermarket and purchased a jar of 97% fat free sun-dried tomatoes, thinking that I could create something with this ingredient for dinner. I decided to make a theme for dinner last night: a red theme. Red onion, red capsicum, red sun-dried tomatoes and smoked paprika (red in colour). The haloumi was just an afterthought as I had a lone 60g left over in the fridge. Cooking the chicken and removing it before adding the vegetables and haloumi resulted in the chicken tasting incredibly tender. The smoked paprika added bite to an otherwise run-of-the-mill meal. Try colour coding your vegetables and spices next time you make dinner, as you may find yourself pleasantly surprised! 

INGREDIENTS

• 500g chicken breast, cut into thin strips
• 1/2 a red onion (60g), finely chopped
• 1 tablespoon white vinegar
• 2 garlic cloves, diced
• 1/2 teaspoon smoked paprika
• 1 tablespoon lime juice
• 1 teaspoon olive oil 
• 1 1/2 cups doongara rice
• 150g red capsicum, finely sliced
• 100g 97% fat free sun-dried tomatoes
• 60g haloumi, cut into 1cm by 1cm pieces
• Optional- fresh chopped chives, to garnish 

COOKING 

1. Cook rice according to the package instructions (add 3 cups of water to 1 1/2 cups of rice in a medium to large saucepan and bring to the boil, then simmer until all rice is absorbed). 

2. Combine chicken strips, red onion, white vinegar, garlic, lime juice and smoked paprika in a medium bowl. Heat 1/2 a teaspoon of olive oil in a medium saucepan and add chicken mixture, stirring constantly, for around 5 minutes or until chicken is cooked and no pink flesh remains. Remove from heat and keep warm. 

3. Heat 1/2 a teaspoon of olive oil in pan that you had previously cooked the chicken in and add capsicum slices and sun-dried tomatoes. Cook, stirring, for around 2 minutes or until capsicum is slightly tender. Remove from heat and add to the chicken. 

4. Place haloumi pieces in the pan and cook, turning over once, for around 2-3 minutes or until the cheese is lightly golden. 

5. Combine rice, cooked chicken, capsicum & sun-dried tomatoes and haloumi in a big serving bowl and stir to combine. Garnish with fresh chives, if desired. 

x E