Serves 2, prep time 10 minutes, cooking time 12 minutes
2 tbsp vegetable oil
6 chicken thighs
1 chopped onion
3 garlic cloves, crushed
Salt & pepper
3 tsp smoky paprika
2 large tomatoes diced
1 tin of chopped tomatoes
1 1/2 cups long grain rice
4 spring onions chopped
400ml of chicken stock
4 sprigs of fresh thyme
16 okra washed and cut into thirds
1 tomato, cored and cubed
1 spring onion chopped
Press the sauté button on the Nutricook, add half the oil, when hot add the chicken, brown for three minutes. Remove the chicken from the pot and set to one side.
Add the remainder of the oil, sauté the onion and garlic for a few minutes until softened.
Add the paprika, salt and pepper and continue to stir.
Next, add the diced and tinned tomato, simmer for a minute.
Add the rice, spring onion, stock and stir.
Now, add the thyme, place the chicken on top, (don’t stir the pot), top with okra and seal the pot.
Close the pressure valve and using the manual setting on high pressure, set the timer for 8 minutes.
While the pot is cooking, chop the tomato, shallot, add to a bowl, top with thyme leaves and season.
Finally, manually release the pressure, serve with the tomato salad.