Roast Chicken in a Tomato and Churrasco Salsa

This dish began as a simple chicken chilli in a chicken stock, with an assortment of vegetables - onion, green beans, spring onion, tomato passata or chopped tomatoes, and red or yellow pepper, served with a mixture of brown basmati rice and camargue red rice. On the second day I added some Hellmans' Brazilan churrasco sauce once the salsa was thoroughly reheated, which adds more chilli heat, and a strong (and delicious) smoky flavour. 

The salsa contained a number of herbs to start with, including coriander, basil and oregano, plus a little sage. The rice mixture was cooked for thirty minutes under a partial lid of glass (to prevent boiling over), and once drained, was spooned from the sieve directly into the salsa in a serving bowl. 

Roast Chicken in a Tomato and Churrasco Salsa