Serves 4, prep time 20 minutes, cooking time 1 hour, 20 minutes
INGREDIENTS
2 tbsp vegetable oil
6 chicken thighs
1 onion,chopped
3 garlic cloves, crushed
Salt & pepper
3 tsp smoky paprika
2 large tomatoes, diced
1 tin of chopped tomatoes
1½ cups long-grain rice
4 spring onions, chopped
750ml of chicken stock
4 sprigs of fresh thyme
16 okra, washed and cut into thirds
TO SERVE
1 tomato, cored and cubed
1 shallot, chopped
1 spring onion, chopped
Thyme leaves
METHOD
Select 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 and stock and stir.
Now, add the thyme, place the chicken on top, (don’t stir the pot), top with okra.
Close the kid and seal the valve, select the manual setting on high pressure, for 8 minutes.
While the pot is cooking, chop the tomato, shallot add to a bowl and season.
When done, release the pressure manually, serve with the tomato salad.
