lemon-chicken-rice

Lemon chicken rice pot


Preparation time: 10 min
Cooking time: 25 min
 
a zesty dish that comes together in just one pot.
 
 
 

Ingredients

 
  • 300
    g
    rice
  • 45
    ml
    chopped parsley
  • 5
    cloves garlic- crushed
  • 1
    lemon- grated peel
  • salt and milled pepper to taste
  • 15
    ml
    butter
  • 15
    ml
    sunflower oil
  • 8
    skinless chicken breasts- cubed
  • juice of 1 lemon
  • 30
    ml
    soy sauce
  • 5
    ml
    chicken stock powder
Servings: Change Serving
 
 

Method

 
Cook rice according to packet instructions. Meanwhile mix parsley, garlic, lemon peel and seasoning together. Set aside.

Heat butter and oil in a large pan and stir-fry chicken for a minute or two. Add remaining ingredients and cook for 1 minute.

Stir in parsley and garlic mixture and toss to coat well.

When chicken is almost cooked through,  gently stir in cooked rice.

Fluff with a fork to mix ingredients thoroughly and serve with a mixed salad.
 

Read more on: fry  |  chicken
 

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2014-04-14 00:00
 
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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