When you need a quick fix – try this Scrummy Chicken Rice Pot, serves 2 and ready in 30 minutes What you need: 2 skinless and boneless chicken thigh fillets, sliced; 1tbsp sesame seeds; 5 sliced spring onions; 100g jasmine rice; 200-300ml chicken stock and a splash of olive and sesame oil. Heat a little olive oil in a pan and fry the chicken until it browns. Add the sesame seeds and most of the spring onion and stir-fry until the seeds start to pop. Stir in the rice and fry until it starts to smell toasted. Add enough chicken stock to cover the rice then bring to the boil and season well. Cover and simmer for 15-20 minutes until the stock is absorbed and the rice cooked. Add a few drops of sesame oil and scatter over the remaining spring onions before serving. Enjoy!
Posted on: Sun, 20 Oct 2013 11:00:01 +0000
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