125g thick-cut streaky bacon, cut into 1cm cubes
2tbsp ground nut oil or light olive oil or rapeseed oil
1 large onion, thinly sliced (I used red for colour)
Half green chilli sliced
2 cloves garlic rough chopped
1 large breast chicken (250g) (marinated overnight in lemon & thyme if you fancy) cut into med sized chunks
400g cups of rice (if you ever see it use ‘Kilombero’ rice from Malawi as it’s very specially fluffy, but otherwise basmati works fine)
700mls chicken stock
Handful of coriander, rough chopped
4 tbsp peanuts
1 green pepper, sliced small
Half a spring onion, sliced
Squeeze of lemon
Pineapple to serve in if you fancy a retro moment
As above, whether or not you have lightly roasted or raw ones you’ll want to put them through the oven again to get the colour darker and bring the flavour out - 170degreesC/340degreesF for about 20 mins. Once roasted leave to cool and then blend, leaving a few for the top.
In your fave large cooking pot, heat the oil and fry off the bacon until golden. Stir in the onions and sweat down for a further 5 mins, then add the garlic and green chilli.
Stir in the diced chicken and rice and fry everybody for a few minutes making sure the rice doesn’t stick, then add the stock and a little salt and put a lid on it.
From when it comes to a simmer it takes about 10 mins like that, then turn the heat right down and leave for another 10 mins.
Stir in the ground peanuts, half the pepper and coriander and give it a good taste for seasoning.
Do the pineapple thing if you want, otherwise just serve hot or cold, finishing with the remaining three greeneries, a squeeze of lemon and a final scattering of nuts.