Chicken and Chuckwagon Rice
What do you get when you cross chicken, rice and honey with Chuckwagon Corn mix? A new family favourite! Packed with great flavours and cooked in only 25 minutes, it’s an ideal everyday dinner.
Makes 4
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients
400-500 g chicken breast, boneless and skinless
marinade zest of half an orange
¼ cup fresh orange juice
1 Tbsp runny honey
2 clove garlic, finely chopped
1 ½ tsp dried oregano
1 Tbsp olive oil
water
2 cups chicken stock
1 cup long grain rice
3 cups Wattie's Chuckwagon Corn Mix
NUTRITION INFORMATION | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Cut chicken into stir-fry strips. Mix marinade ingredients together. Add the chicken and toss to coat. Cover and refrigerate while preparing the rice. Step 2
2. Pour chicken stock into a medium sized saucepan. Bring to the boil. Add rice. Stir. Reduce heat. Cover and cook gently for 12 minutes. Turn off the heat. Cover and leave to stand for 10 minutes to allow the rice to steam and the remaining liquid to be absorbed into the rice. Step 3
3.While the rice is standing, heat a frying pan with a dash of oil. Add chicken and quickly stir-fry over a high heat until chicken is golden. Add Wattie's Chuckwagon Corn Mix and stir-fry for a couple of minutes until chicken and vegetables are cooked. Add cooked rice and toss to combine. Season. Garnish with freshly chopped parsley and serve with your favourite green vegetables on the side.
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Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
400-500 g chicken breast, boneless and skinless
2
zest of half an orange
3
¼ cup fresh orange juice
4
1 Tbsp runny honey
5
2 clove garlic, finely chopped
6
1 ½ tsp dried oregano
7
1 Tbsp olive oil
8
water
9
2 cups chicken stock
10
1 cup long grain rice
11
3 cups Wattie’s Chuckwagon Corn Mix
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