Introduce some chicken and rice recipes for dinner

I. Introduce some chicken and rice recipes for dinner

1. Chargrilled laksa chicken with cashew rice

10 Components

• 4. Coles RSPCA Approved Australian Chicken Breast Fillets
• 1/2 cup (150g) laksa paste
• 200g broccoli, cut into florets
• 2 x 250g packets of microwavable wild, red, brown rice mix
• 60g pack Coles Australian Baby Spinach
• 1/2 cup chopped flat-leaf parsley
• 1/3 cup (25g) coconut shredded and torn
• 1 tablespoon sesame oil
• 2/3 cups (100g) Salted cashews roasted and roasted
• 1 red chili thinly cut (optional)
• Select all ingredients

5 Steps of Method

• Step 1. Mix the chicken with half of the laksa paste into the middle of a pottery or glass dish.
• Step 2. Cook the chicken on medium heat. Sprinkle the chicken with oil-based spray. Cook for 3 minutes each side or until the chicken is browned. The chicken’s top is brushed with the rest of the laksa sauce. Turn the chicken over and cook for 1 minute. Top with the remaining paste of laksa. Cook for one minute or until cooked. Transfer to a large platter and protect with foil. Leave for 5 minutes to let it rest. Slice thickly.
• Step 3: While cooking, cook the broccoli over a big pot that is boiling for a couple of minutes or until it is bright green and tender. Drain.
• Step 4. Rice is cooked according to the instructions on the packet. Transfer the rice to an enormous bowl. Add the broccoli, spinach parsley, coconut cashews, oil and. Mix to combine. Season.
• Step 5: Distribute the rice mixture evenly across plates to serve. Serve with the chicken, and then sprinkle with the chili, if you wish to use it.

2. 10-minute French onion chicken rice bake

10 Components

• 30g of butter

• 200g of button mushrooms cut thinly
• 3 green shallots Finely chopped
• 120g baby spinach
• 2 x 200g tub French onion dip
• 125ml (1/2 cup) pouring cream
• 1 barbecue chicken Skin and bones removed, meat chopped
• 500g of microwave basmati rice, warm
• 80g (1 cup) coarsely grated mozzarella
• 80g (1 cup) coarsely grated cheddar
• Select all ingredients

3 Method Steps

• Step 1: Melt butter in an enormous, deep pan that is heated to high. Add three-quarters of the mushroom, and the shallot. Cook, stirring frequently about 2 mins or till soft. Add the spinach and stir until it is wilted. Add the cream, dip, and chicken. Bring to a boil. Season.
• Step 2: Grill on high heat. Place the rice in the bottom of the 1.5L (6 cups) baking dish. Add the chicken and then sprinkle with cheddar and mozzarella.
• Step 3: Grill for about 2 minutes, or till cheese has melty and golden. Sprinkle with the remaining shallot and serve.

3. Devilled mango chicken fried rice

12 ingredients

• • 1 tablespoon vegetable oil
  • 400g chicken thigh fillets and cuts into pieces of 2cm
  • 1 red capsicum, deseeded finely chopped
  • Green beans 125g Cut into 3cm pieces
  • 4 green shallots that have been thinly cut
  • 2 cloves of garlic, crushed
  • 2 TSP freshly grated ginger finely
  • 1 teaspoon curry powder
  • 500g (3 cups) cooked and chilled the basmati rice (see note)
  • 1 tbsp soy sauce
  • One large mango finely chopped
  • 2 TBSP freshly chopped coriander leaves
  • Select all ingredients

3 Method Steps

1. Step 1: 2. Tbsp oil in an oven or large frying pan at medium-high temperature. In two batches, stirring frequently in 5 mins or so until brown and cooked to perfection. Transfer the chicken to a plate and put it aside.
2. Step 2: Pour the remaining oil into the wok. Stir fry capsicums, beans and shallot for 3 mins or until crisp and tender. Add the ginger, garlic and curry powder. Cook with a stirring in 30-second intervals or until fragrant (If you notice that the mix is sticking then add 1 tbsp of water and scrape the base to release the bits that have cooked on the base).
3. Step 3: Add the rice as well as soy sauce into the wok. Stir fry for 2 to 3 minutes, until the rice is coated and warm. Add the mango, chicken and coriander. Stir until well-mixed.

4. Lebanese chicken and rice

11 Components

• • • 1. (about 250g) chicken breast fillet
    • 1 cinnamon stick
    • 1 tbsp olive oil
    • 1 . Small onion cut in half and thinly chopped
    • 250g minced lamb
    • 20g butter
    • 1 teaspoon Baharat spices mix (see note)
    • 200g (1 cup) basmati rice, rinsed, drained
    • 2 tablespoons pine nuts, toast
    • 2 tablespoons slivered almonds, or cashews Toast
    • Salad for serving
    • Select all ingredients

5 Method Steps

1. Step 1: Place the chicken in the and cinnamon and cinnamon in a medium and cinnamon a medium. Add water to cover. Add 1 teaspoon salt. Cover the pan in part and cook at medium-high temperature. Reduce the heat to low and cook for 10 mins. Remove from the stove and put aside.
2. Step 2: In the meantime prepare the olive oil inside a big pan on medium-high heat. Add the lamb and onion. Cook with a wooden spoon and smash any lumps for five minutes or until the lamb is browned. Reduce the heat to medium and add the spice mix, butter and rice. Stir until everything is well-integrated. Cook with a stirring for two minutes. Season.
3. Step 3: Add 500ml (2 cups) of poaching chicken liquid into the lamb mix. Bring it to a simmer. Then reduce the flame to a simmer. Cover the rice and bake for 10 mins or so or till the rice has taken up the liquid. Remove from the heat and allow to cool in a cool place for five minutes.
4. Step 4: As the rice cooks, cut the chicken.
5. Step 5: Pour the rice mixture on the platter. Add chicken pieces and scatter the toasty nuts. Salad is a great accompaniment.

5. Mongolian chicken baked ‘fried’ rice

Ingredients