Ingredients
1 kg chicken pieces, trimmed of fat
1 lemon, juice and zest
2 tbsp Paprika Sweet Hungarian Style
½ tsp Oregano Leaves
2 tsp fresh garlic, finely chopped
1 tbsp olive oil
½ cup fresh coriander, chopped
4 cups cooked jasmine rice
Method
1. Score chicken pieces and place into a large freezer bag.
2. Mix lemon juice, paprika, oregano, garlic and oil and pour over chicken and massage well. Marinade for at least 1 hour or over night.
3. BBQ or oven bake in a hot (200°C) oven for 25 minutes.
4. Serve on a bed of rice, coriander and lemon zest.
Prep Time: 1 hour
Cooking Time: 25 minutes
Serves: 4-6
Ingredients
¼ cup olive oil
2 cups rice
¼ cup leamon juice
6 cups chicken stock
3 tablespoons butter
2 cloves garlic, crushed
1 brown onion, diced
½ teaspoons chilli flakes
200g button mushrooms, sliced
200g chicken breast, diced
100g swiss brown mushrooms, sliced
1/3 cup grated parmesan cheese
¼ cup finely chopped continental parsley
Method
1. Heat 2 tablespoons olive oil in a large saucepan over a high heat. Add rice and cook for 1-2 minutes, stirring continuously.
2. Add leamon juice, cook, stirring continuously, until liquid is absorbed. Stir in stock, ½ cup at a time, stirring, until liquid has been absorbed between each addition. Remove from heat.
3. Meanwhile, heat butter and remaining olive oil in a medium frying pan over a high heat. Add garlic, onion and chilli flakes and sauté until onion is translucent.
4. Add chicken and panfry for 3-4 minutes. Add button and swiss brown mushrooms and cook for 4-5 minutes, stirring occasionally, until mushrooms are soft.
5. Transfer chicken mixture and parmesan to rice and mix well to combine. Season with salt and pepper to taste.
6. To serve, place spoonfuls of risotto into serving dishes and garnish with parsley.
