Publications
Prep Time: 20 minutes
Servings: 4
Cooking Time: 40 minutes
Ingredients
- 4 - large chicken pieces
- 45ml - butter
- 6 - sprigs thyme
- - zest of 1 lemon
- 15ml - olive oil
- 250ml - jasmine rice
- 200g - baby corn, sliced
- 200g - sugar snap peas, sliced
- 1L - stock
Method
1. Make a few deep diagonal incisions through the skin of each piece of chicken and rub in the butter, thyme, lemon zest and a generous sprinkling of salt and pepper. Heat the oil in a heavy-based pan and brown the chicken all over.
2. Add the rice to the pan with the chicken and fry for a few minutes. Sprinkle in the vegetables and pour the stock into the pan. Put the lid on and simmer for about 35 minutes or until the rice and chicken are cooked (check the cooking time on the packet of rice). It is important to fry the chicken properly so that it will be cooked through at the same time as the rice.
