Skin Food: Chicken & tomato warming winter bowl

I promise that not every recipe I post will involve being served in a bowl, and I don't know if this is just me here, but in winter I want hot bowls of food opposed to anything on a plate. Everything is just so much better in a curved bit of crockery.

This is my mum's recipe and one we now have every Thursday (yay for routine!) and back when I was living in London and I'd visit Mum, she'd cook this just before I left as it always set me up for the rest of the day.

The ingredients are all natural and oh so good for you and the end result is absolutely delicious and so comforting for this time of the year.

Enjoy!

Chicken & tomato warming winter bowl

Serves 2
Cooking/prep time: 35 minutes
Price per portion - £2.50 (or under, depending where the ingredients were bought)

Ingredients needed:
- 2 Whole chicken breast fillets, chopped into cubes
- 1 Tin of peeled plum tomatoes (You can use chopped but Mum found that you get lots of bits like that)
- 150g Brown rice
- 1 Courgette
- 6 Medium sized mushrooms (closed cup)
- 1 Medium onion, finely chopped
- 1-2 Cloves of garlic, chopped or crushed

Method:
1) Boil a large pan with water for the rice.
2) While the water is boiling up, chop your onion then gently cook in the oil of your choice (we use about a tablespoon of olive oil) then wash, slice and quarter your courgette (so it cooks quicker).
3) While the onions are cooking, and your other pan has come to the boil, add your rice and bring it back to the boil then simmer for however long your rice takes (ours is done in 28 minutes).
4) When the onions have softened, add the courgettes and stir thoroughly. After that you want to wipe then peel your mushrooms and trim the end of the stalks before slicing. *Remember to keep stirring your onion and courgette mixture.* After preparing your mushrooms, chop/crush the garlic.
5) When the courgettes have slightly softened, add the mushrooms and after mixing them thoroughly together, chop your chicken. Add the garlic to the courgettes/mushrooms and leave it to cook for a couple of minutes.
6) Cook chicken in a separate pan (only a small amount of oil needed) for 7 minutes.
7) Add tinned tomatoes to the courgette/mushroom mix and when they are in the pan, cut off the stalky ends of each plum tomato and with the end of your spoon, chop the tomatoes roughly into the mixture and stir. Let it simmer for about 8 minutes.
8) About five minutes after the tomatoes have gone in, add the chicken from the other pan and stir thoroughly before letting it simmer for a few minutes until the rice is cooked.
9) SERVE IN A BOWL and enjoy :)

*Waits patiently for it to be Thursday so I can eat this again*
Cara xxxx