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  • 3 Cooked Karen’s Spicy Chicken Fillets plus

  • 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 & place fillets in casserole dish. Add marinade & mix well using 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 rice back in. Stir well then drain.


Karen's Spicy Rice

Heat oil on medium in wok or large frying pan. Add spring onions and cook for 5 minutes. Add mushrooms & cook for a further ten minutes, then add peas, turning heat right down.


Take fillets out of the casserole dish & place in separate container, then tip all remaining juices into pan with spring onions & mushrooms & mix. Add well drained rice to 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 fillets into bite size pieces & add to rice.  If there is any left over store in fridge & use for jackets, pasta, sandwiches, as a pizza topping or whatever you fancy or freeze.

Karen's Spicy Rice << Back to Recipes