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Charcoal Chicken Breast with Vegetable Rice



Begin cooking rice by heat some oil in a thick bottomed pan and adding rice, vegetable mix and garlic and onion powder, mix well. Add soy sauce to taste and then cover the rice with enough stock made from the bouillon jelly. Cover with a lid and simmer on low heat, stirring occasionally until rice is cooked, adding more liquid if necessary. Meanwhile, from frozen cook required amount of mini fillets, on a baking tray, in the centre of a pre-heated oven at 200°C / gas Mark 6 for 10-12 minutes, ensuring they are piping hot.

To assemble place rice into serving dish, add ripped chicken strips, drizzle with garlic mayonnaise, pomegranate seeds, parsley leaves and a lemon wedge. Finish with a sprinkling of sumac.

Top tip: For an extra bit of heat why not add a drizzle of 053703 Sriracha Chilli sauce and sliced mixed chillies too.