Oriental rice with chicken

  • 900g whole chicken
  • 500g rice
  • 500g red onion
  • 500g mince meat
  • 200g butter
  • 20ml corn oil
  • 15g cooking salt
  • 5g black pepper
  • 5g sweet pepper
  • 5g cinnamon powder
  • 15g pine nut
  • 15g cashew nuts
  • 500ml chicken stock
  • Preheat oven to 190C/fan 170C/gas 5. De-skin the chicken, season well and roast for 1.5 hours or
  • until cooked through.
  • Boil the rice for 15 mins and set aside.
  • In a large pot, heat the oil and cook the onion, minced meat and spices until brown. Add the rice to the meat and add the chicken stock. Leave to cook until the stock has almost entirely absorbed.
  • Fry the nuts and serve as a garnish over the chicken on top of the rice.

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