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Pepper Rice with Lemon Olive Chicken
By : Method
- Heat a grill until very hot, then grill the pepper halves, skin side up, until blackened.
- Cool, then peel off the skin. Slice the peppers in thin strips and toss in one tablespoon of oil.
- Mix two teaspoons of oil with the garlic, lemon juice and thyme then spoon into a large polythene bag.
- Cut the chicken into strips and pop into the food bag, rubbing the marinade in well. Chill for an hour.
- Simmer the rice mix with the stock and salt to taste in a medium saucepan, covered for 20 mins.
- Allow to stand for 3 mins. before uncovering and forking through the remaining oil.
- Mix in the pepper strips, spring onions and the chopped herbs.
- Mound on to a platter and cook the chicken strips about 3 mins. each side until well browned and cooked.
- Serve with the rice garnished with fresh herbs, olives and avocado.
Ingredients:
250 gms. basmati rice
1 red pepper, halved and cored
4 tbsp. extra virgin olive oil
3 cloves garlic crushed
juice of 1 small lemon
leaves from 2 sprigs fresh thyme
350 gms. skinned, boneless chicken breasts
600 ml. stock or water
3 spring onions, sliced thinly
3 tbsp. fresh chopped coriander or parsley
handful black olives stoned
slices of avocado to garnish
salt and ground black pepper.
250 gms. basmati rice
1 red pepper, halved and cored
4 tbsp. extra virgin olive oil
3 cloves garlic crushed
juice of 1 small lemon
leaves from 2 sprigs fresh thyme
350 gms. skinned, boneless chicken breasts
600 ml. stock or water
3 spring onions, sliced thinly
3 tbsp. fresh chopped coriander or parsley
handful black olives stoned
slices of avocado to garnish
salt and ground black pepper.
RECIPES BY REHANA KHAMBATY
