Spicy Chicken with Creole Rice
Adding a fairly simple spice rub to an oven-baked chicken breast can turn a bland meal into a riot of flavour. Serve it over a generous portion of equally spiced rice and vegetables and you've got a tasty, healthy and easy meal for any day of the week.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 0.5 tsp Garlic Powder
- 0.5 tsp Cayenne Pepper
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Freshly Ground Black Pepper
- 1 tsp Sea Salt Flakes
- 2 Skinless and Boneless Chicken Breast Fillets
- 1 tbsp Olive Oil
- 1 medium Onion, peeled and chopped
- 2 cloves Garlic, peeled and crushed
- 1 Green Pepper, de-seeded and chopped
- 1 Yellow Pepper, de-seeded and chopped
- 1 tbsp Tomato Purée
- 2 tbsp Creole seasoning
- 350 ml Chicken Stock
- 150 g Long Grain and Wild Rice
- 1 handful Coriander, chopped
Start by marinading the chicken - put all of the marinade ingredients into a zip-lock bag, or bowl, and mix well before adding the chicken breasts. Rub the mix into the chicken then seal, or cover, and allow the flavours to develop for at least 30 minutes but preferably longer.
When ready to cook, pre-heat the oven to 180°C. Take the chicken out of the marinade and place onto a heated baking sheet. Put into the oven and bake for 20-25 minutes, until the chicken is cooked through.
Meanwhile, heat the oil in a deep frying pan, then fry off the onion, garlic and peppers over a medium heat until tender but still retaining a little bit of bite.
Sprinkle over the creole seasoning and stir well, before adding in the rice and stirring once again to make sure all grains are coated. Pour over the stock and add the tomato puree. Cover and cook for 12-15 minutes until the stock has been absorbed and the rice is tender. You may need to add a little more water during cooking, so make sure that the mixture doesn't get too dry.
Remove the chicken from the oven and cut into thick slices. Serve over the top of the rice and garnish with the chopped coriander.