Preheat your oven to 220 degrees & place the fillets into a casserole dish. Mix the pouch contents with the yoghurt & vinegar as instructed on the back of the pouch then add all the marinade to the casserole dish & coat each fillet using a food glove or fork, cook uncovered for 30 minutes (check the thickest part of the chicken at the end of the cooking time to ensure fully cooked) then leave to one side.

Heat a large pan of salted boiling water & add the rice, stirring well, turn the heat down to its lowest setting stirring occasionally to separate the grains. When cooked (approximately 25 minutes), drain in a colander then fill the pan with cold water & tip the rice back in, stir well then drain again in the colander & set aside.

Now heat the oil on medium in a wok or large frying pan & add the spring onions and cook for 5 minutes. Add the mushrooms & cook for a further ten minutes, then add the peas.

Take the fillets out of the casserole dish & place in a separate container then tip all of the remaining juices into the pan with the spring onions & mushrooms & mix together. Add the well drained rice to the pan & heat through & at this point, taste & season if needed … delicious!

NOTES

Please make sure the fillets are in a single layer without any gaps around the edges so the chicken cooks in the marinade

You can of course add some of the cooked chicken to the rice & use the rest for sandwiches, jacket potatoes & other recipes on this website, also great to freeze!

Check out my other recipe for Easy Spicy Rice too if you don’t want to use spicy chicken stock