This dish I cooked up is like a risotto with a combination of spice,  savoury and tang.  The rice takes on the flavours of the spices and vegies.

Savoury Chilli Chicken with Capsicum and Snow Peas

   

Ingredients

1/2 diced onion

1 small diced tomato

1/4 diced red capsicum

4 Buk choy leaves chopped

3 Broccoli flower heads

Lemon (optional)

Handful of diced snow peas

Crushed corn flakes

Sauces: Chilli, Tomato, Balsamic Vinegar, Hot Peri Peri, Worcestishire 

Method

Part A – The vegies

- Combine all the vegies above into a rice cooker and fill with water, enough to cover the vegies.

- Add a generous amount of tomato sauce to the vegies.  Stir.

- Add a generous dash of hot Peri Peri sauce.  Stir.

- Add a dash of Chilli sauce.  Stir.

- Microwave for about 5 minutes on high.

 

Part B – The rice

- Add a generous amount of olive oil to a wok/fry pan.

- Add a generous amount of Worcestishire sauce, proportional to the amount of olive oil.

- Add a small amount of Balsamic vinegar.

 

- Drain the water and sauces from the vegies into the fry pan/wok. This serves as our stock for cooking the rice.

 

- Pour a desired quantity of rice into the fry pan. Generally the water should cover the rice by about a centimetre or two.

- Fry the rice until most of the water has evaporated (see below). Be sure to stir the rice when there is little water left to prevent overcooking.

 

- Once the rice looks to be ready split the rice to one side of the pan and add in your vegies:

 

- Cook the vegies on that side of the pan for awhile (5 minutes or so) and then mix into the rice.

- Continue cooking until most of the water has evaporated and the rice has a good crispy and clumpy consistency (ensure it isn’t soggy). At this stage we cook our chicken.

Part C – The Chicken

- Chop the chicken fillet into bite size peices

 

- In a separate pan, lighlty cover with olive oil.

- Place the chopped up chicken into the pan and cook until the chicken turns white. Drain any fat.

- When the chicken becomes white pour more olive oil in,  such that the chicken is half covered in oil. This assists to add flavour to the chicken.

- Add a dash of chilli sauce to each chicken peice and let it simmer for a couple minutes.

- Once the chicken starts turning golden brown, sprinkle with crushed corn flakes.

- Continue until cooked.

Part D – Serving

- Serve the vegies and rice first onto a large plate.

- Place the chicken on top and add a dash of lemon if desired.

- Garnish with a fresh lettuce leaf.

- Enjoy with a Cabernet Sauvignon or Merlot.