Michael is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

 

This week Sarah looks at Chilli Lime Chicken & Rice

 

Recipe from “Super Green, Super Easy” by Sally Obermeder & Maha Corbett 

 

SERVES 4

 

Ingredients

 

2 teaspoons Mexican chilli powder

 

2 teaspoons smoked paprika 

 

1 teaspoon garlic salt

 

1/4 teaspoon cayenne pepper

 

4 boneless, skinless chicken thighs, fat trimmed 

 

1 tablespoon extra virgin olive oil

 

625 ml (2½ cups) chicken stock

 

1 lime, zested and juiced

 

400 g (2 cups) basmati rice, rinsed until water runs clear

 

To Serve 

 

2 limes, 1 juiced and 1 cut into wedges

 

Chopped coriander leaves 

 

Greek-style yoghurt (optional)

 

Method 

 

1. Mix together the chilli powder, smoked paprika, garlic salt and cayenne pepper in a bowl.

 

2. Season chicken with the spice mixture, ensuring it's well coated.

 

3. Heat the olive oil in a large saucepan over medium heat. Add the chicken and cook for 3-4 minutes on each side until golden brown. Remove from the pan.

 

4. Pour the stock into the pan and scrape the base with a wooden spoon to deglaze. Stir in the lime zest and juice and add the rice.

 

5. Return the chicken to the pan and place on top of the rice. Reduce the heat to low, cover with a lid and cook for 20-25 minutes until the rice is cooked and the liquid absorbed.

 

6. To serve, squeeze over the lime juice and fluff the rice. Sprinkle on the coriander and add the lime wedges on the side with a dollop of Greek-style yoghurt (if desired).

Michael is joined by&nbsp;Sarah&nbsp;Boorer, Nine Radio Journalist &amp; Country Women&rsquo;s Association award-winning&nbsp;cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
&nbsp;
This week Sarah looks at Chilli Lime Chicken &amp; Rice
&nbsp;
Recipe from &ldquo;Super Green, Super Easy&rdquo; by Sally Obermeder &amp; Maha Corbett&nbsp;
&nbsp;
SERVES 4
&nbsp;
Ingredients
&nbsp;
2 teaspoons Mexican chilli powder
&nbsp;
2 teaspoons smoked paprika&nbsp;
&nbsp;
1 teaspoon garlic salt
&nbsp;
1/4 teaspoon cayenne pepper
&nbsp;
4 boneless, skinless chicken thighs, fat trimmed&nbsp;
&nbsp;
1 tablespoon extra virgin olive oil
&nbsp;
625 ml (2&frac12; cups) chicken stock
&nbsp;
1 lime, zested and juiced
&nbsp;
400 g (2 cups) basmati rice, rinsed until water runs clear
&nbsp;
To Serve&nbsp;
&nbsp;
2 limes, 1 juiced and 1 cut into wedges
&nbsp;
Chopped coriander leaves&nbsp;
&nbsp;
Greek-style yoghurt (optional)
&nbsp;
Method&nbsp;
&nbsp;
1. Mix together the chilli powder, smoked paprika, garlic salt and cayenne pepper in a bowl.
&nbsp;
2. Season chicken with the spice mixture, ensuring it's well coated.
&nbsp;
3. Heat the olive oil in a large saucepan over medium heat. Add the chicken and cook for 3-4 minutes on each side until golden brown. Remove from the pan.
&nbsp;
4. Pour the stock into the pan and scrape the base with a wooden spoon to deglaze. Stir in the lime zest and juice and add the rice.
&nbsp;
5. Return the chicken to the pan and place on top of the rice. Reduce the heat to low, cover with a lid and cook for 20-25 minutes until the rice is cooked and the liquid absorbed.
&nbsp;
6. To serve, squeeze over the lime juice and fluff the rice. Sprinkle on the coriander and add the lime wedges on the side with a dollop of Greek-style yoghurt (if desired).

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

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