To make this delicious dish, you will need quite a lot of residue from Spicy Chicken Fillets. This seems a little excessive but it is sooooo worth it. You can use the spicy chicken in the rice when cooked or use for some of our other fabulous recipes or simply slice & keep in the fridge ... can be frozen too.
Extra virgin olive oil
8-10 skinless chicken fillets
One tub Karen’s Spicy Marinade
2 bunches of chopped spring onions
Pack of chestnut mushrooms quartered
Handful of frozen peas
Mug of white/brown rice
Preheat oven to 200 degrees & place the fillets in a casserole dish. Add the marinade & mix well using a food glove or fork. Cook for 30 minutes, checking thickest part of meat at end of cooking time & leave to one side.
Heat a large pan of boiling water. Add rice, stirring well, & turn heat to lowest setting, stirring occasionally to separate the grains. When cooked, drain in colander. Fill pan with cold water & tip the rice back in, stir well then drain.
Heat the oil on medium in a wok or large frying pan & add the spring onions and cook for 5 minutes. Add the mushrooms & cook for a further ten minutes, then add the peas, turning the heat right down.
Take the fillets out of the casserole dish & place in separate container, then tip all remaining juices into the pan with spring onions & mushrooms, mix together. Add the well drained rice to the pan & heat through. If you would like a spicier taste, add more marinade (maybe water if needed) & cook for a little longer.
Serve with spicy chicken fillets & salad with dressing or cut the fillets into bite size pieces & add to the rice. If there is any left over store in the fridge & use for jackets, pasta, sandwiches, as a pizza topping or whatever you fancy or freeze.