45 mins

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100g (3.5oz) of roasted red pepper (jarred), in brine

2 tablespoons of tomato paste

455g (1lb) of boneless skinless chicken thigh (raw), sliced into bitesize pieces

2 teaspoons of paprika

¾ teaspoon of sea salt

½ teaspoon of coarse black pepper

1 teaspoon of smoked paprika

1 teaspoon of ground cumin

½ teaspoon of mixed herbs

½ teaspoon ground coriander

½ teaspoon of red pepper flakes

1 onion, finely chopped

3 cloves of garlic crushed

1 green bell pepper, finely chopped

240g (1 cup) of passata

3 cups (720ml) of chicken stock

270g (1.5 cups) of Arborio (Risotto) rice, uncooked

Additional salt and black pepper to season

Handful of fresh coriander, chopped

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1. Add the roasted red pepper and tomato paste to a mini food processor and blitz until paste like (it's fine to have a few pieces of chopped red pepper). Set aside.

2. Spray a large, deep frying pan with olive oil spray. Add the chicken thighs and season with the salt, pepper, paprika, mixed herbs, chilli flakes, cumin, and coriander. Fry until golden all over, then remove and set aside.

3. Spray the pan again with olive oil spray. Add the onion, garlic, and green bell pepper, and fry until softened.

4. Return the chicken to the pan, along with the roasted red pepper paste and arborio rice. Stir until everything is evenly combined.

5. Add the passata and chicken stock, then bring to a boil. Reduce the heat and simmer, covered, for 12-15 minutes, or until the liquid is absorbed and the chicken is cooked through but still tender. Remove from the heat and leave the lid on (do not stir) to rest for 12 minutes. This helps the rice cook perfectly.

6. Sprinkle in the fresh coriander and mix to combine. Season with additional salt and black pepper as needed.

7. Serve and enjoy!