Chicken with pomegranate sauce

Ingredients
1 chicken breast (350g), diced
Black pepper, freshly ground
1 tablespoon of butter
1-2 tablespoons of Riso Scotti Rice Oil
¼ cup of pomegranate concentrated juice
½ cup of chicken stock
250g Riso Scotti Easy Cook Thai Rice
1 small onion, finely chopped
2 cloves of garlic, finely chopped
2 teaspoons of chilli pepper paste
2 tablespoons of parsley, chopped
Pomegranate seeds, for garnishing

Instructions
Heat the butter and oil in a pan. Season the meat with salt and pepper. Fry it in a pan for 2-3 minutes, until it browns evenly. Remove it and put aside.
Add the onion and garlic to the pan and fry at low heat for 3-4 minutes, or until it softens.
Add the pomegranate concentrated juice, the soup and the chilli pepper. Stir. Bring to boil and leave it cook, at low heat, for 1 minute. Season with salt and pepper, add the meat, stir and leave it boil slowly for 5 minutes.
Add the rice, green onion and chopped parsley; stir and leave it for 1-2 minutes, to heat the rice well. Serve immediately, garnished with pomegranate seeds and parsley leaves.

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