Food & Drink

Place stock in a saucepan and heat gently over a low flame, do not boil.

Heat oil in a large frying pan or wok and fry onions over a medium heat stirring frequently

Add garlic, peppers, rice, dry sherry and a pinch of salt and pepper - stir well. Cook for 1 minute

Stir in 1/2 pint of stock and cook until the liquid is absorbed

Add second 1/2 pint of stock together with the chicken and kidney beans

When the second ladle of stock has been completed absorbed, add the final 1/2 pint of stock and bring to the boil.

Reduce heat and simmer (covered) for 30mins or until the chicken is cooked and the rice has absorbed all of the liquid.

Season to taste with salt and black pepper.

Serve simply with a green salad and perhaps some bacon and cheese ciabatta.