• 2 tablespoons olive oil

  • 1 1/2 cups longrain rice

  • 2 cups chicken stock

  • 2 sliced onions

  • 500g skinless chicken breast fillets ,sliced

  • 1 finely diced small red chilli

  • 2 cloves chopped garlic

  • 1 tspn ground coriander

  • 2 tablespoons light soy sauce

  • 1 red capsicum ,sliced

  • handful chopped almonds


  • 1.

    Heat 1 tablespoon of the oil and saute 1 onion until soft, add the rice and stir to coat with the oil then add the chicken stock stir, cover and simmer for approx 20 minutes or until stock has been absorbed. meanwhile heat remaining oil stir fry chicken for a couple of minutes or until cooked but do not over cook, remove chicken from pan and set aside . To same pan add remaining onion , capsicum, coriander, chilli, and garlic and saute until slightly softened. Add soy sauce and chopped almonds and stir through. Add rice from which all liquid has been absorbed and cooked chicken, heat through and serve

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