Chicken with Spiced Rice is a modern Australian fusion recipe for a dish of fried chicken breasts served with a lightly-spiced rice cooked in chicken stock with peas. The full recipe is presented here and I hope you enjoy this classic Australian version of: Chicken with Spiced Rice.
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Chicken with Spiced Rice a Classic Australian recipe for a dish of fried chicken breasts served with a lightly-spiced rice cooked in chicken stock with peas.
Heat the oil in a large, deep, frying pan. Add the chicken pieces and cook for about 2 minutes per side, or until golden brown. Remove with kitchen tongs and set aside.
Reduce the heat to medium then add the onion and fry in the left-over oil for about 4 minutes, or until just golden. Scatter over the turmeric, stir to combine and cook, stirring constantly, for 1 minute.
Stir in the washed rice and stir-fry for 3 minutes, or until translucent. Add the spices and the stock and stir to combine. Now return the chicken to the pan, ensuring the you push the meat down into the rice.
Cover and cook gently over low heat for about 15 minutes, or until the rice is tender. Add the peas and cook for a further 8 or 10 minutes, or until the chicken is cooked through and all the liquid has been absorbed.
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