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This post was created in partnership with Uncle Bens. Surprisingly, the various restaurants and cafeterias around the Parliamentary Estate where I used to work as a political researcher have provided me with so many delicious dishes when I’ve tried to reproduce what I had for lunch again for dinner in my own kitchen. A couple of summers ago a starter in the main restaurant inspired my Sardine and Pea Shoot Bruschetta, and my favourite lunch go-to of Jerk Pork and Jerk Chicken has me working hard to perfect my recipe. However, today we’re going down memory lane with a lunch I first had at Bellamy’s, the ‘healthy option’ cafeteria located a few floors down in my old building at 1 Parliament Street: a delicious, made-to-order Mexican-style stir fry of chicken, peppers and red onions in a chipotle infused tomato sauce, served with loads of warm, fluffy basmati rice and a generous sprinkling of fresh coriander. So quick, so simple, and so delicious.
I find when I get people together to eat, be it just my immediate family or when I’ve invited friends over I try to make things as simple as possible. This is why I keep lots of pouch rice on hand like the Uncle Bens basmati pouches I’ve served here as they’re ready in minutes. Equally, don’t get to stressed by shopping for an easy dish like this; I used chicken breasts, and red and orange peppers because that is how I remember the dish; any mix of red, yellow and orange pepper, and skinless boneless chicken thighs would also work.
The measurements below make two big, or three small portions (there are leftovers from my plateful, but J polished all of his off!) It is easy to half this recipe (use one of those mini tins of tomatoes) or double it up, though you’ll probably need to cook the stir fry in batches, or use a big saucepan instead. Literally the only way you can go wrong here is if you overcook the chicken; so keep a eye on that, and all will be fine!
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*