1 knob of butter (around 30g)
1 red onion roughly chopped
2 cloves garlic finely sliced
4 rashers smoked streaky bacon
1/4 teaspoon ground ginger
2 chicken breasts cubed
Pinch of salt & pepper
1 tsp sweet smoked paprika
1 red chilli finely sliced
1 green chilli finely sliced
About 120g basmati rice
3/4 pint chicken stock
1 red pepper sliced
1 tbsp runny honey
2 tbsp soy sauce
Zest of 1/2 a lime
Juice from half a lime
2 spring onions finely sliced
Preheat oven to 150c fan
In a shallow casserole dish :
Fry onion and garlic in butter until soft
Add bacon and fry off for a bit
Mix in ginger then brown the chicken in the mixture, seasoning with the salt and pepper and paprika
Once chicken is browned for about 8 min add chilli and continue to fry for another minute or so
Stir in the rice and get it nicely covered with the flavours from the pan
Pour In the stock and bring to the boil stir I the red pepper
Simmer with the lid on for about 10 mins, stirring once or twice
Stir in the honey, and soy sauce then bung in the oven for 10 mins
Remove from oven and let rest for 5 mins
Stir in lime zest & juice + the spring onions
Replace the lid and allow to continue to rest for 5 mins...
Eat that sticky chicken ricey mixture right up!
