SPICED CHICKEN RICE

I have a bit of a spicy palette for such a white, Caucasian, blonde girl. I love using the Asian hot sauce sambal oelek in stir fries and douse noodle and rice dishes in sweet chilli sauce. Below is a recipe for spicy chicken rice, or spiced as I like to call it. You can substitute the chicken for prawns and add any vegetables you like; I used red capsicum as I wanted to stick to the red theme of the dish. A teaspoon of turmeric paints this entire dish bright yellow. 

INGREDIENTS

• 500g chicken breast, cut into 4cm pieces
• 1 1/2 cups doongara rice
• 1 teaspoon sambal oelek
• 1 teaspoon turmeric
• 3 tablespoons sweet chilli sauce 
• 1 teaspoon smoked paprika
• 1 tablespoon white vinegar
• 2 garlic cloves, thinly sliced
• 1 teaspoon sesame oil
• 1 green onion, sliced
• 150g red capsicum, finely chopped
• 1 x 400g tin of diced tomatoes
• 1 medium brown onion (100g), chopped finely

COOKING 

1. Cook doongara rice according to package instructions (Bring rice and 3 cups of water to the boil, then simmer for 10 minutes or until rice is absorbed). 

2. Combine cut chicken pieces, turmeric, smoked paprika, white vinegar, sweet chilli sauce and sambal oelek in a medium bowl. Refrigerate for at least 10 minutes. 

3. Heat a wok or large frying over medium heat and add sesame oil. Add brown onion and garlic and cook, stirring constantly, for around 2-3 minutes or until onion has softened. Add marinated chicken and stir fry for around 5 minutes or until chicken is cooked through. Add rice and tomatoes and stir for 1-2 minutes or until well combined. 

4. Serve garnished with green onions. 

x E