Brazilian Chicken and Rice
Chef Jason Peppler takes you to South America with a simple chicken and rice dish filled with vegies and flavour!
- 650g Brisbane Valley Farm Direct skinless and boneless chicken breast (cut into chunks)
- 250ml chicken stock
- ¼ cup olive oil
- 500g medium grain rice
- 4 Tab tomato paste
- 1 can corn cornels (optional)
- 200g frozen peas
- 3 tablespoons lemon juice
- 4 cloves garlic minced
- 3 whole rosemary sprigs
- 1 lg brown onion peeled and small diced
- 1 red capsicum diced
- 1 green capsicum diced
- ¼ cup chopped parsley
Mix together the lemon juice, garlic and half the stock and marinate the chicken in this for approx. 30 minutes
Heat a large heavy based saucepan, drain chicken and (keep liquid) and saute until light golden in colour.
Remove chicken and then add the onions and capsicums and saute them.
Then add the rice, chicken, tomato paste and vegetables and stir through, add remaining stock and marinade and also add 1 cup of boiling water.
Cover the pot with a lid and turn down to a simmer and cook for approx. 15 minutes.
When the rice has absorbed the liquid, add the peas and stir them through.
Season to taste and sprinkle with chopped parsley.