Karen's Delicious Spicy Rice

This is possibly THE most asked for dish at our Outside Catering Events (apart from the spicy chicken of course). You will need the residue from cooked spicy chicken fillets for this recipe but so worth the extra effort

Serves: 6

Cooking Time: 40 minutes

Ingredients

Method

Preheat your oven to 200 degrees & place the fillets in a casserole dish. Add the marinade & mix well using a food glove or fork & cook for 30 minutes, checking the thickest part of the chicken at the end of the cooking time, leave to one side.

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

Now heat the oil on medium in a wok or large frying pan & add the spring onions & mushrooms and cook for 5 minutes or until lightly charred, now 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 & peas, mix together. Add the well drained rice to the pan & heat through.

NOTES

You can of course add some of this chicken, simply cut into bite sized pieces & mix in with the rice. Slice the remaining chicken & keep in an airtight container & use for sandwiches, jacket potatoes & other recipes available on this website. Great to freeze too!

Method

Preheat your oven to 200 degrees & place the fillets in a casserole dish. Add the marinade & mix well using a food glove or fork & cook for 30 minutes, checking the thickest part of the chicken at the end of the cooking time, leave to one side.

Heat a large pan of boiling water & add the rice, stirring well, turn heat to its lowest setting stirring occasionally to separate the grains. When cooked, 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

NOTES

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!

Ingredients