Smoky Chicken Goulash With Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and boil a kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Heat a very large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat

Once hot, add your chicken breast strips and cook for 3 min on each side or until golden

Meanwhile, peel and slice your brown onion[s] finely

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Push the chicken to one side of the pan and reduce the heat to medium-high

Add the sliced onion and pepper strips with a generous pinch of salt and cook, covered, for 4-5 min or until beginning to soften

Meanwhile, chop your white cup mushrooms into quarters

Dissolve your chicken stock mix, tomato paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 350ml [455ml] [650ml] boiled water – this is your tomato stock

Once the veg is beginning to soften, add the chopped mushrooms, ground paprika and ground smoked paprika to the pan and cook for 1-2 min or until fragrant

Add the tomato stock, bring to the boil over a high heat and cook, covered, for 5 min further or until the chicken is cooked through (no pink meat!)

Meanwhile, chop your parsley roughly, including the stalks

Once cooked, transfer the cooked chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Return the pulled chicken to the pan and season generously with salt and pepper

Give everything a good mix up – this is your smoky chicken goulash