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Chicken with Spiced Rice
Chicken with Spiced Rice is a modern Australian fusion recipe for a dish of fried chicken breasts served with a lightly-spiced rice cooked in chicken stock with peas. The full recipe is presented here and I hope you enjoy this classic Australian version of: Chicken with Spiced Rice.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Spice RecipesChicken RecipesFowl RecipesBean RecipesAustralia Recipes
Chicken with Spiced Rice a Classic Australian recipe for a dish of fried chicken breasts served with a lightly-spiced rice cooked in chicken stock with peas.
Ingredients:
60ml olive oil
4 chicken breast fillets, halved
1 large onion, finely sliced
1 tsp ground turmeric
400g long-grain rice, washed
1l hot chicken stock
8 black peppercorns
4 cardamom pods, lightly crushed
2 whole cloves
1 cinnamon stick
120g fresh (or frozen) peas
Method:
Heat the oil in a large, deep, frying pan. Add the chicken pieces and cook for about 2 minutes per side, or until golden brown. Remove with kitchen tongs and set aside.
Reduce the heat to medium then add the onion and fry in the left-over oil for about 4 minutes, or until just golden. Scatter over the turmeric, stir to combine and cook, stirring constantly, for 1 minute.
Stir in the washed rice and stir-fry for 3 minutes, or until translucent. Add the spices and the stock and stir to combine. Now return the chicken to the pan, ensuring the you push the meat down into the rice.
Cover and cook gently over low heat for about 15 minutes, or until the rice is tender. Add the peas and cook for a further 8 or 10 minutes, or until the chicken is cooked through and all the liquid has been absorbed.
Spoon onto warmed plates and serve.
