This BBQ Chicken & Corn Rice recipe will soon become a family favorite
4 free range chicken breasts
250ml Jack Daniels BBQ sauce
1 cup rice
1 tin whole kernel corn
2 onions, half chopped, half cut into wedges
1 red pepper, deseeded and sliced
2 cubes vegetable stock
500ml boiling water to dissolve stock cubes
2 sprigs fresh thyme, strip leaves
1 chilli, deseed and chop finely
olive oil (from your pantry)
salt and pepper (from your pantry)
Preheat the oven to 200C. 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.
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.
Serve the chicken on the rice, topped with BBQ sauce.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.