Smoky Chicken Goulash With Rice

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

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

Add your white long grain rice to a pot with a lid with a pinch of salt and 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

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