Tip rice into a large pan and cover with 450ml (15fl oz) cold, salted water. Bring to boil, cover and simmer for 20-25min until tender. When cooked, remove from heat and leave covered to keep warm.
Step 2
Meanwhile, preheat grill to high. On a baking tray, drizzle 1tbsp of the oil over the peppers (skin-side up). Season. Grill for 5min until skins are blackened.
Step 3
Tip into a food processor (with skins), add 2tbsp of the oil, the almonds, lemon zest and juice, garlic, chilli, vinegar, one chopped tomato and some seasoning. Whiz for 2min to make the Romesco sauce. Set aside.
Step 4
Heat a large griddle or frying pan over high heat. Put chicken breasts on a board, cover with clingfilm and bash with a rolling pin to flatten to an even 2cm (¾ in) thickness. Rub with remaining 1tbsp oil and season. Griddle or fry breasts (in batches if needed) for 5min per side, until cooked.
Step 5
Chop remaining tomatoes and toss through salad. Serve with rice, chicken and the Romesco sauce.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
