Name: Mexican rice with chicken
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Yield: 1
Cuisine: mexican
Ingredients: 1020.00 gm chicken style liquid stock; 3 chicken breast fillets, trimmed; 36.40 gm olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 400.00 gm white long-grain rice, rinsed; 1/4 tsp dried chilli flakes; 1/2 tsp saffron threads; 250.00 ml frozen peas; 70g roasted red capsicum, cut into strips; 82.50 ml coriander leaves

Mexican rice with chicken

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Prep Time:
10 minutes

Cook Time:
43 minutes

Total Time:
53 minutes

Mexican-inspired chicken and rice for a flavorful evening.

Ingredients:

1020.00 gm chicken style liquid stock
3 chicken breast fillets, trimmed
36.40 gm olive oil
1 brown onion, finely chopped
400.00 gm white long-grain rice, rinsed
1/4 tsp dried chilli flakes
1/2 tsp saffron threads
250.00 ml frozen peas
70g roasted red capsicum, cut into strips
82.50 ml coriander leaves

Instructions:

Pour the stock into a microwave-safe jug, cover it, and microwave on HIGH for 3 to 4 minutes until hot.
Season both sides of the chicken generously with salt and pepper. Heat oil in a large, deep saucepan over high heat until shimmering. Add the chicken and sear for 2 minutes on each side until golden but still juicy. Transfer to a cutting board and slice thickly across the grain.
Lower the heat to medium-low. Incorporate the onion and garlic, and cook for 5 minutes or until the onion becomes tender. Introduce the rice, chili, and saffron, stirring to coat. Pour in the hot stock and bring back the chicken to the pan. Allow it to simmer. Cover and let it cook for 30 minutes or until the liquid is absorbed and the rice becomes tender. Mix in the peas and capsicum. Remove from heat, stir in the coriander, and serve.

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