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Baste chicken with 1 tsp garlic and 1 tsp chilli, place in an oven dish and half fill with water, cover the top with foil and bake at 220C for about 20 minutes.
Remove the foil, pour off the stock and place back in a hot oven at full speed for another 10 minutes.
Use the stock from the chicken to cook rice (follow directions on pack).
Chop the chicken, spring onions, bamboo shoots, coriander stalks and stir-fry with 1 tsp garlic paste and 1 tps chilli paste.
Add in rice, Frozen Peas, Roasted red peppers and stir through. Cover and cook for about 2 minutes or until peas are hot.
Serve with a garnish of coriander.
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