V.D.M. Red Jalapeño Chicken & Rice

Ingredients

• 800 g boneless chicken thighs or chicken breast, cut into large pieces
• 2 tsp BlixSam Fire Wave
• 1 tsp BlixSam Arm Maat
• ½ tsp black pepper
• 2 tbsp oil

• 1 large onion, diced
• 1 red pepper, diced
• 3 garlic cloves, crushed
• 2 tbsp tomato paste
• 1 tin (400 g) chopped tomatoes
• ½ cup chicken stock
• ½ cup V.D.M. Under Fire Sauce – Red Jalapeño
• 1 tsp BlixSam Arm Maat
• 1 tbsp butter
• 1 tsp brown sugar or honey, optional
• Fresh parsley or coriander

• 3–4 cups cooked fluffy white rice
• Fresh coriander or parsley
• Sliced red chilli or jalapeño, optional

Method

1. Season the chicken: Pat the chicken dry and season with Fire Wave, Arm Maat and black pepper.
2. Brown it properly: Heat the oil in a large frying pan. Brown the chicken over medium-high heat until beautifully golden on all sides. Remove and set aside.
3. Build the sauce: Add the onion and red pepper to the same pan. Cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
4. Add the tomato paste and cook for about 1 minute to deepen its flavour.
5. Stir in the chopped tomatoes, chicken stock, V.D.M. Under Fire Sauce and the extra Arm Maat. Add the optional honey or brown sugar if you want to balance the jalapeño heat.
6. Return the browned chicken to the pan. Reduce the heat, cover and simmer gently for 15–20 minutes, stirring occasionally.
7. Remove the lid and simmer for another 5–10 minutes until the sauce becomes thick, glossy and clings beautifully to the chicken.
8. Stir in the butter just before serving for a richer, silkier sauce.
9. Spoon fluffy white rice onto the plates and pile the V.D.M. Red Jalapeño Chicken over the top. Be generous with that tomato-jalapeño sauce.