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Method
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Dice the chicken and mix it in the marinade leave for 1 hour.
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In a saucepan heat up the veg oil and gently fry off the spices.
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Add the diced chicken and gently cook for three minutes each side.
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Meanwhile bring your 600ml water to the boil, rice, saffron, salt and cook for 8 minutes.
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In a heavy pan with a good fitting lid layer up the rice mix and then the chicken mix then the rice mix then the chicken mix.
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Place the lid on top and gently steam for a further 5 mins.
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Switch off the heat and leave to stand for 5 minutes.
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Garnish with some coriander, a sprinkle of chilli flakes, lime wedge and some fried onions.