If you enjoy one pot recipes as much as me then you're going to want to try my spicy salt & chilli chicken with rice! It's sooo good.
Cooking a one pot rice meal can be daunting at first as you may be worried about the rice cooking properly but stick to my instructions and you should nail it... it is important to have a pan with a tight lid so that the steam can't escape, my favourite pan is my saute pan, I highly recommend adding one to your kitchen equipment, its my favourite!
Prep time 5 mins
Cook time 30 mins
300g diced chicken breast
2tbsp veg or olive oil
3tbsp salt and chilli spice blend, either shop bought or see below for homemade
2 bell peppers, cored and cut in to chunks
1 onion, cut into wedges
3 garlic cloves, crushed
1 red chillis, deseeded and sliced
220g basmati rice, soaked and rinsed
500ml chicken stock
2 spring onions, finely sliced
1tbsp Chinese 5 spice
1tsp salt
1tsp garlic powder
1tsp ground white pepper
2tsp chilli flakes
1tsp caster sugar
Place the diced chicken in to a bowl and drizzle with 2tbsp of the oil. Now sprinkle over 2tbsp of your salt & chilli seasoning, (keep the rest of the spice mix until later) mix until the chicken is well coated.
You will need a saute pan with a lid available or a deep frying pan and make a lid from tin foil but it must be tight fitting.
Heat the remaining oil (about 1tbsp) in your saute pan on a medium to high heat, once hot add the chicken and stir fry until it's cooked through. Once you're happy the chicken is fully cooked remove from the pan and set aside.
Now add the chopped pepper and onion to the pan, you can add a little more oil or water if the pan is too dry. Stir fry these until they are just beginning to soften, we still want a bit of crunch, about 5mins should do the trick.
After about 5 mins add the garlic and sliced chilli and cook for another minute.
Now pour in the rinsed rice, give it a stir and let the rice get coated in the flavours.
Now add the remaining salt & chilli seasoning to the chicken stock and pour in to the pan.
Turn the heat on to high and let the stock cook down until it is the same level as the rice. (see my YouTube video for visual reference)
Once the stock has reduced to the same level as the rice turn the heat down to very low, almost off. For instance my induction hob goes from 1-10 and I put it on 2.
Add the chicken back in, stir it around making sure all the rice is submerged in the stock and cover. Leave for 13mins, don't not uncover until then.
After 13mins you should have perfectly cooked rice, remove it from the heat give it a stir pop the lid back on and let the dish rest for 2 mins.
Have a taste, add a bit more salt if it needs it, stir again and then sprinkle over the sliced spring onion and serve!
