Sticky BBQ Chicken and Dirty Rice
Sticky Barbeque sliced chicken breast served on a smoky bacon & paprika dirty rice with spring onions and coriander
Try leaving the glaze to marinade overnight, however if you're short on time then 30 minutes will be OK
Cooking Method
- Coat the chicken with the Pureety Sticky BBQ glaze, then leave to develop in an ovenproof dish for 30mins or overnight
- On the same tray, cook in the oven at 200c for 20-25 mins or until cooked through
- In a hot frying pan, cook the bacon until it starts to colour (3-5 mins)
- Cook the onions with the bacon until softened (2-3 mins)
- Add the rice and water,then add the Paella spice, mix through and bring to the boil
- Simmer for 15-20mins or until all liquid is reduced, stirring occasionally
- Now add the sweetcorn and peppers
- Add the Worcestershire sauce and balsamic vinegar and bring to the simmer
- Add spring onions & coriander (don't forget to save some for the garnish)
- When the chicken is cooked, slice and serve on top of the rice and garnish with the remaining spring onions & coriander, enjoy!
Ingredients
- 450g Chicken Breast
- 200g Long Grain Rice
- 200g Smoked Bacon , Diced
- 1ml Red Onion , Diced
- 3ml Spring Onions , Sliced
- 1ml Small Red Pepper , Diced
- 1ml Small Green Pepper , Diced
- 700ml Water
- 165g Sweetcorn , Drained
- 2tbsp Worcestershire Sauce
- 2tbsp Balsamic Vinegar
- 10g Coriander , Chopped
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