- 1. Heat oil in a deep frying pan and fry onion and pepper with spices until softened. Add chicken and cook for 5 minutes.
- 2. Add rice to pan stir to coat the grains then add the hot stock and season.
- 3. Stir and bring to a simmer. Cover with a lid and cook for 15-20 minutes until all stock is absorbed. Serve with parsley stirred through.