Pan-Fried Chicken
Ingredients
2 bacon rashers
1 onion
1 teaspoon crushed garlic
400g can tomatoes
¼ cup water
1 tablespoon tomato paste
¼ teaspoon basil
¼ teaspoon oregano
¼ teaspoon sugar
4 tablespoons butter
1 tablespoon oil
8 chicken thighs
1 tablespoon parsley
2 cups rice
Method
Peel onion.
Chop bacon and onion.
Cook rice to packet instructions.
Add bacon, onion and garlic to a saucepan.
Stir constantly over medium heat for 3 minutes.
Add undrained tomatoes, water, tomato paste, herbs and sugar.
Crush tomatoes with potato masher.
Bring to the boil, reduce heat, simmer, uncovered for 10 minutes.
Stir occasionally during cooking.
Heat butter and oil in frying pan.
Add chicken.
Cook on a medium heat 5 minutes each side.
Place rice on the plate, followed by the chicken and top with sauce.
Garnish with some more parsley if you like.
