Hello everyone! It’s a long weekend and with the COVID19 interstate restrictions relaxed, everyone is heading out fishing, biking etc.. We decided to stay in and clear up some ‘home contributions’ aka house chores.. Lolz. Time just flew while we did our gardening and this is definitely the recipe when time is limited. Super easy and if you have the time, marinating the chicken for an hour would surely enhance the flavour. It’s fascinating how the simplest of recipes can bring about explosions of flavour. I definitely feel the homemade chicken stock made a difference too.
- 4 chicken thigh cutlets ( I used 5 chicken wings instead)
- 1 tsp ground paprika
- 1/2 tsp of cayenne pepper
- 1 1/2 cups of long grain white rice, rinsed and drained
- 1 medium sized brown onion chopped
- 1 garlic clove
- 2 1/2 cups of chicken stock
- 3 tbsp of butter
- 400g can of chickpeas
- 2 tbsp of chopped coriander
Season chicken with salt, pepper ,cayenne pepper and paprika. Preheat oven to 190deg Celsius ( fan forced 170 deg C)
Chop onions and garlic. In an oven proof pot, add 2 tbsp of rice bran oil or olive oil. Once heated up, fry chicken for about 6 minutes on medium heat. Cook till the chicken is golden and crisp.
Remove chicken from the pot, add the chopped onions and garlic into the same pot. Saute for about 2-3 minutes then add the rice. Keep stirring till rice is toasted, about 8 minutes, then add the stock. Add salt and pepper to taste( usually keep it a little salty and the rice will absorb it) Bring to boil, then lower heat and arrange chicken pieces on the top of the rice.
Cover pan with a lid or foil and bake for 15-20 minutes. After 20 minutes, remove the lid and bake for another 10 minutes to crisp up the rice.
Meanwhile, in another frying pan, add the butter and the drained can of chickpeas. Stir fry for about 8 minutes till chickpeas are a little browned and crispy. Season with salt and pepper, then spoon over the rice. Sprinkle with chopped coriander and you are done.