Here’s a one pot Chinese chicken dish that’s fast to prepare and is full of wonderful oriental flavours. It’s a great mid-week meal which is simply yet beautifully presented; with finely sliced spring onion and plenty of coriander sprinkled over hot and zingy chicken and rice. Sometimes I substitute the ginger for fresh, finely sliced lemongrass to give this dish more of a Thai twist. It is one of our staple recipes that comes out every couple of months.
We had the family over to stay this weekend, and we cooked this dish because it is so tasty, and you can prepare it quickly in the kitchen; leaving more time to catch up with loved ones that you haven’t seen for a while. It was the first time my husband’s parents made the 4 hour drive to come and stay under our roof, and a special time was had by all. For another spicy chicken dish, try this chicken tikka masala.
Add the chilli, garlic and ginger and bring the stock up to the boil.
Add the rice, stirring once to separate it out evenly in the pan.
Bring the stock back up to the boil and then add the chicken thighs.
Cover the pan, reduce the heat and simmer for around 20 minutes until the chicken is thoroughly cooked and tender; and the stock has been absorbed into the rice.
Sprinkle over the coriander and the finely sliced spring onions; spoon into bowls and serve with soy sauce.
Canada
Russia
Greece
Spain
Mexico
Brazil
Argentina