Spicy Green Chilli Chicken Rice

Updated at: Thu, 17 Aug 2023 10:34:33 GMT

Step 1

Coarsely chop the jalapeños. Crush garlic. Coarsely chop coriander. Blend jalepeño, garlic, coriander, 1 tbs water and 2 tsp olive oil with a stick blender until almost smooth. Season with salt.

Step 2

Finely chop the onion. Cut the chicken into 2cm chunks. Crumble 1 stock cube into a heatproof jug and add 250ml boiling water. Stir to dissolve.

Step 3

Heat olive oil in large fry pan over high heat. Cook chicken, stirring regularly for 5 mins or until golden (chicken won’t be cooked through). Remove chicken from pan. Heat olive oil in pan over medium heat. Cool onion, stirring for 3 mins or until starting to soften. Stir in the rice until well coated.

Step 4

Return chicken and any resting juices to pan and stir in chilli paste until we’ll coated. Stir in stock and bring to boil. Reduce heat to medium and cook, covered for 14 mins or until the rice is almost tender. Remove from heat and stand covered for 5 mins.

Step 5

Meanwhile, finely grate zest of half the lemon and juice that half. Cut remaining lemon into wedges. Combine yogurt, zest and 1 tbs lemon juice in a bowl and season with salt and pepper.

Step 6

Stir the spinach into chicken mixture until wilted. Taste and season with salt and pepper. Divide among plates and serve with lemon yogurt and lemon wedges.

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