Heat 2 tbsp of vegetable oil in a large, non-stick casserole pan over a medium-high heat. Whilst heating, season each of your Meatless Farm chicken breasts all over with a pinch of salt and pepper.
Once the oil is hot, add your seasoned Meatless Farm chicken breasts and cook for 3 mins on each side until golden (ensure that you move about to stop any sticking to the pan). Remove your ”chicken” from the pan and set to one side.
In a food processor blitz together the tomatoes, scotch bonnet and red peppers until smooth and set to one side.
Heat the rest of the vegetable oil in the same pan used for the chicken over a medium heat and add your onions, ginger and garlic and cook for a few mins until the onions are translucent and mixture fragrent.
Now add the blitzed veg along with cayenne, curry powder, onion powder, garlic powder, a tsp of salt, bay, thyme, crumbled stock and a large pinch of pepper and bring to the boil.
Reduce to a medium heat, add a splash of water and your Meatless Farm chicken and cook for a further 20 mins until the sauce has reduced and the ”chicken” can be shredded. Remove the ”chicken” from the sauce, shred with two forks and pop on a plate covered with tinfoil.
Stir the rice into the sauce, add 200ml water, cover with a lid, reduce the heat to low and cook for 35-40 mins until al dente (check halfway and give a stir). Remove the lid, stir through 400ml boiling water and cook for a further 20 mins (you may need to add more water if it becomes dry).
Once the rice has cooked, stir through the shredded ”chicken”. Sprinkle with parsley and serve with chilli and lime avo and paprika corn to bring a large dose of West African flavours directly to your dining room.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!