AuthorCaroline KDiced chicken tossed in flour then fried until crisp. Once cooked its tossed in a spicy sauce which consists of chipotle chilli paste, mayo and honey. Served with spinach and jasmine rice and topped with feta. This is one adventurous and super tasty meal.
Allergens: Egg, Milk.
Step 1 - Cook the rice and spinach
Fill a medium pot with some water, add the rice and season with some salt. Bring to the boil on high, once boiling reduce the heat and cook, covered for 10-12 Minutes, or until all the water has been absorbed and the rice is tender. Once done, drain, add the spinach and stir until the spinach has wilted.
Step 2 - Make the chipotle sauce
Meanwhile, place the honey, mayo, 1 teaspoon of hot water [2 tsp] and the chipotle paste (add as much as you’d like depending on how hot you like it) in a bowl, stir until combined.
Step 3 - Cook the chicken
Heat 1 [2] tablespoon of olive oil in a medium pan, meanwhile place the diced chicken in a bowl, season with some salt and pepper. Add the flour and toss until the chicken is fully coated. When the pan is hot, add the coated chicken and cook for 7-8 Minutes or until the chicken is cooked through. Once the chicken is cooked, place it in the bowl with the chipotle sauce and stir until combined. Keep the pan out.
Step 4 - Prepare the onion and chilli
As the chicken cooks, peel and slice the onion finely. Deseed the green chilli and thinly slice.
Step 5 - Finish the dish
Heat 1 [2] tablespoon of olive oil in the reserved pan, once hot add the sliced green chilli and onion, season and cook for 3-4 Minutes, or until softened. Add 2 [4] tablespoons of water and cook for approx 1 Minute, or until the water has cooked off. Once done, add the veggies to the pot of rice and stir until combined.
Step 6 - Serve the dish
Divide the rice between plates, and serve the chicken on top. Crumble the feta over. Enjoy!
Ingredients
Directions
Step 1 - Cook the rice and spinach
Fill a medium pot with some water, add the rice and season with some salt. Bring to the boil on high, once boiling reduce the heat and cook, covered for 10-12 Minutes, or until all the water has been absorbed and the rice is tender. Once done, drain, add the spinach and stir until the spinach has wilted.
Step 2 - Make the chipotle sauce
Meanwhile, place the honey, mayo, 1 teaspoon of hot water [2 tsp] and the chipotle paste (add as much as you’d like depending on how hot you like it) in a bowl, stir until combined.
Step 3 - Cook the chicken
Heat 1 [2] tablespoon of olive oil in a medium pan, meanwhile place the diced chicken in a bowl, season with some salt and pepper. Add the flour and toss until the chicken is fully coated. When the pan is hot, add the coated chicken and cook for 7-8 Minutes or until the chicken is cooked through. Once the chicken is cooked, place it in the bowl with the chipotle sauce and stir until combined. Keep the pan out.
Step 4 - Prepare the onion and chilli
As the chicken cooks, peel and slice the onion finely. Deseed the green chilli and thinly slice.
Step 5 - Finish the dish
Heat 1 [2] tablespoon of olive oil in the reserved pan, once hot add the sliced green chilli and onion, season and cook for 3-4 Minutes, or until softened. Add 2 [4] tablespoons of water and cook for approx 1 Minute, or until the water has cooked off. Once done, add the veggies to the pot of rice and stir until combined.
Step 6 - Serve the dish
Divide the rice between plates, and serve the chicken on top. Crumble the feta over. Enjoy!