Hunters chicken has to be one of the most loved pub classics right? Well I've added my own twist for you to enjoy. One pot cooking can make life a lot easier and now you can do it with all the yummy flavours of your favourite hunters chicken. ive included an ingredients list for a simple home made bbq rub it has just a slight kiss of heat from the cayenne pepper but feel free to leave it out if you are cooking for spice sensitive people.
Prep time 10mins
Cooking time 45mins
2tbsp olive oil, some for cooking and some for marinading
600g chicken breast, diced
2tbsp roughly of bbq spice rub, see below for homemade or feel free to buy a ready-made one
3 rashers of smoked bacon
1 onion, diced
2 garlic cloves, crushed
230g basmati rice, washed an rinsed
2heaped tbsp of your favourite bbq sauce, plus extra for dishing up
500ml chicken stock
125g grated cheddar
2 spring onions, finely sliced
2tsp smoked paprika
1tsp cayenne pepper (leave out if you prefer)
1/2tsp garlic powder
1/2tsp onion powder
Little salt & pepper, about 1/4tsp of each
Put the diced chicken in to a bowl and add 1tbsp of the olive oil and 2tbsp on bbq spice rub. Toss together until the chicken is nicely coated.
In a saute pan or deep frying pan (we will need a pan with a lid available) add the rest of the olive oil on a medium to high heat and pop the chicken in. Cook for around 10mins or until the chicken is fully cooked, remove on to a clean plate and set aside.
Keeping the pan on a medium to high heat add the diced bacon and fry until cooked and begining to crisp.
Reduce the heat to a medium and add the onion, garlic and about 100ml of hot water, gently cook until softened. The water will help to gently cook the onions and also help to deglaze the pan.
Once the onion and garlic is soft add in the washed and rinsed rice, the bbq sauce and the hot stock. Stir well.
Turn the heat up to high and let the stock boil away until it has reached the same level as the rice.
Turn the heat down to very low (almost off) and add the cooked chicken back in stir and cover with a lid. Cook on this low heat for 12minutes, DO NOT lift the lid up until this time is up.
After the 12 mins lift the lid you should have perfectly cooked rice. Now turn the heat off, sprinkle the grated cheese over the top and recover for about 2mins or until the cheese has melted.
Drizzle over a little more bbq sauce and the sliced spring onions.
Dish up and enjoy!