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Pepper Rice With Lemon Olive Chicken

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Occasion: Any   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Pepper Rice With Lemon Olive Chicken recipe by Nazia Nazar at PakiRecipes.com.
Tender chicken and rice cook in an aromatic broth generously seasoned with lemon, olives, pepper and herbs etc.


Ingredients
250 gms. basmati rice
1 red pepper, halved and cored
4 tbsp. extra virgin olive oil
3 cloves garlicClick to find more about garlic crushed
Juice of 1 small lemon
Leaves from 2 sprigs fresh thyme
350 gms. skinned, boneless chickenClick to find more about chicken breasts
600 ml. stock or water
3 spring onions, sliced thinly
3 tbsp. fresh chopped coriander or parsley
Handful black olives stoned
Slices of avocado to garnish
SaltClick to find more about Salt and ground black pepperClick to find more about black pepper.


Preparation
Heat a grill until very hot, then grill the pepper halves, skin side up, until blackened.
Cool, then peel off the skin. Slice the peppers in thin strips and toss in one tablespoon of oil.
Mix two teaspoons of oil with the garlicClick to find more about garlic, lemon juice and thyme then spoon into a large polythene bag.
Cut the chickenClick to find more about chicken into strips and pop into the food bag, rubbing the marinade in well. Chill for an hour.
Simmer the rice mix with the stock and saltClick to find more about salt to taste in a medium saucepan, covered for 20 mins.
Allow to stand for 3 mins. before uncovering and forking through the remaining oil.
Mix in the pepper strips, spring onions and the chopped herbs.
Mound on to a platter and cook the chickenClick to find more about chicken strips about 3 mins. each side until well browned and cooked.
Serve with the rice garnished with fresh herbs, olives and avocado.



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  Pepper Rice With Lemon Olive Chicken at PakiRecipes.com
 

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