Empty My Fridge
Easy Chicken & Rice
Ingredients
- Chicken breast · skinless boneless6
- Garlic · crushed, flakes2 cloves + 1 ½ tsp + 1 ½ tsp
- Onion · finely chopped1
- Rice1 cup
- Chicken stock3 cups
- Crème fraîche1 cup
- Salt
- Black pepper
- Parsley · finely chopped3 sprigs
- Paprika3 tsp
- Italian seasoning3 tsp
- Poultry seasoning3 tsp
- Robertsons Barbecue Spice3 tsp
- Cayenne pepper1 ½ tsp
- Turmeric1 ½ tsp
- Cilantro3 tsp
- Chili pepper · crushed3 tsp
- Cumin · ground3 tsp
- Seasonal vegetables
Instructions
- Mix the chosen spice blend in a small bowl. Season the chicken breasts well on all sides, keeping 1 tablespoon of spice aside for the rice.
- Heat a little vegetable oil in a heavy-bottomed saucepan over medium heat. Cook the chicken 5-8 minutes per side until golden and cooked through. Transfer to a plate, cover with foil and rest.
- In the same pan, cook the garlic and onion until translucent. Add the reserved spice and cook 1 minute.
- Stir in the rice and cook 1 minute. Add the hot chicken stock and bring to the boil. Lower the heat to the lowest setting and simmer 8-10 minutes, lid slightly open, until the rice is cooked through. Add more liquid if needed.
- Stir the cream into the rice and season with salt and pepper to taste. Return the chicken to the rice and warm through on medium heat with the lid on.
- Garnish with chopped parsley and serve.
Summarized from Foodies of South Africa's video. Watch it for the details.
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