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Ingredients
- 1 large onion, chopped
- 1 garlic clove, crushed
- 2 celery sticks, sliced
- 2 carrots, diced
- 2 sprigs of fresh sage
- 300ml/10fl oz chicken stock
- 350g/12oz skinless chicken breast
- fillets, cut into 2.5cm/1in cubes 225g/8oz wild rice
- 400g/14oz canned chopped plum tomatoes dash of Tabasco sauce
- 2 courgettes, thinly sliced
- 100g/4oz lean ham, diced
- salt and freshly ground black pepper
Instructions
- Put the onion, garlic, celery, carrots and sage in a large saucepan, and
pour in the stock. Bring to the boil, cover the pan and simmer for
5 minutes. - Stir the chicken into the pan with the vegetables. Cover the pan and
continue to cook for a further 5 minutes. Stir in the rice and tomatoes. - Add the Tabasco sauce and season well with salt and pepper. Bring to
the boil, cover and simmer for 25 minutes. - Stir in the courgettes and ham, and continue to cook, uncovered, for a
further 10 minutes, stirring occasionally, until the rice is just tender.
Remove and discard the sage, and serve ho
