Tomato Rice with Chicken and Green Beans

01Method

1. 1

   Warm the oil in a flameproof casserole dish or large deep skillet over medium heat. Once shimmering, add the onion along with a pinch of salt and stir frequently until the onion is tender, about 4 minutes. Add the turmeric and let it cook until aromatic, around 1 minute.

2. 2

   Season the chicken well on both sides with salt and pepper. Place it in the pan together with the passata and water, then adjust the heat so the liquid simmers actively without reaching a full boil. Cook until the chicken is done through, approximately 10 minutes, stirring occasionally and flipping the pieces if they are not fully submerged. Lift the chicken out with tongs, letting any liquid drip back into the pan, and transfer to a shallow dish.

3. 3

   Stir the rice into the simmering liquid, season with salt, and raise the heat slightly to keep an active simmer. Place the lid on and cook until the rice is tender and most of the liquid is absorbed, 15–20 minutes, stirring occasionally to prevent sticking. Keep the flame low to avoid scorching and lift the lid as rarely as possible; add extra water in small increments if needed.

4. 4

   While the rice cooks, use two forks or a fork and knife to pull the chicken apart into shreds.

5. 5

   Once the rice is cooked, fold in the green beans, shredded chicken, and any resting juices. Stir until the beans are tender and the chicken is heated through, about 3 minutes. Remove from the heat, cover, and allow to rest for 5 minutes. Taste and adjust the seasoning, then serve topped with yoghurt or labneh.