Spiced Rice Chicken Salad recipe
information
If you haven't time, you don't have to blanch the peppers — but it does make them more digestible.
ingredients
8 oz (225 g) (dry weight) long grain rice, cooked
1/2 red pepper, cored, deseeded and sliced
1/2 green pepper, cored, deseeded and sliced
3 tbsps olive oil
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp (10 ml) crushed coriander seeds
8 cardamom pods
1 tbsp wine vinegar
2 teaspoons soy sauce
2 cooked chicken quarters, skinned and boned
1/2 red pepper, cored, deseeded and sliced
1/2 green pepper, cored, deseeded and sliced
3 tbsps olive oil
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp (10 ml) crushed coriander seeds
8 cardamom pods
1 tbsp wine vinegar
2 teaspoons soy sauce
2 cooked chicken quarters, skinned and boned
To garnish:
fresh coriander, cinnamon sticks
method
1. Drain the cooked rice well. Pour boiling water over the peppers to blanch and leave for 5 minutes.
2. Heat the oil in a pan and cook spices for 2 minutes. Add freshly ground black pepper, the vinegar and soy sauce and cook a little longer.
3. Pour the sauce over the rice and add the drained peppers.
4. Cut the chicken into pieces and stir through the rice.
5. Serve garnished with coriander and cinnamon.
2. Heat the oil in a pan and cook spices for 2 minutes. Add freshly ground black pepper, the vinegar and soy sauce and cook a little longer.
3. Pour the sauce over the rice and add the drained peppers.
4. Cut the chicken into pieces and stir through the rice.
5. Serve garnished with coriander and cinnamon.
serving amount
serves 4 - 6
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
