Recipe

BBQ Chicken & Corn Rice

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BBQ Chicken & Corn Rice

Free range, boneless, skinless chicken breasts immersed in a thick barbecue sauce and baked in a casserole with sliced peppers and onion wedges. Served with fresh thyme flavoured rice and corn, with the option of a little extra chilli zing.




Ingredients to serve 2

  • 2 x free range chicken breasts
  • 125ml x Jack Daniels BBQ sauce
  • 1/2 cup x rice
  • 1/2 tin x whole kernel corn
  • 1 x onions, half chopped, half cut into wedges
  • 1/2 x red pepper, deseeded and sliced
  • 1 cube x vegetable stock
  • 250ml x boiling water to dissolve stock cubes
  • 1 sprig x fresh thyme, strip leaves
  • 1/2 x chilli, deseed and chop finely
  • olive oil (from your pantry)
  • salt and pepper (from your pantry)

Ingredients to serve 4

  • 4 x free range chicken breasts
  • 250ml x Jack Daniels BBQ sauce
  • 1 cup x rice
  • 1 tin x whole kernel corn
  • 2 x onions, half chopped, half cut into wedges
  • 1 x red pepper, deseeded and sliced
  • 2 cubes x vegetable stock
  • 500ml x boiling water to dissolve stock cubes
  • 2 sprigs x fresh thyme, strip leaves
  • 1 x chilli, deseed and chop finely
  • olive oil (from your pantry)
  • salt and pepper (from your pantry)

Method

Step 1

Preheat the oven to 200⁰C. Cut a few slits in the top of the chicken breasts. Place the chicken, red pepper slices and onion wedges into a large casserole dish. Cover with the BBQ sauce. Put in the oven and roast for about 30 minutes or until the chicken is cooked through.

Step 2

Heat a few glugs of olive oil in a frying pan on the stove on medium to high heat. Add the chopped onion and cook for about 5 minutes until translucent. Now add the rice, salt, pepper and thyme leaves. Pour in the vegetable stock and once it starts to bubble, turn down the heat and leave to simmer for about 10 minutes with the lid on. Stir occasionally. Finally add the whole corn kernels and the chilli and heat through.

Step 3

Serve the chicken on the rice, topped with BBQ sauce.