To accompany CRUSTY FRIED CHICKEN
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- Generous Handful fresh coriander, chopped
- 1 fresh green chilli
- 3 cloves of garlic, crushed
- 2 & 1/2 Cup chicken stock
- 1 & 1/2 Cup rice
- EVOO as needed
- Clean tea towel
Chop all herbs.
Heat heavy based pan on induction with splash of olive oil.
Fry rice until toasted and turning white.
Stir in stock and bring to the boil.
Boil uncovered until liquid is almost gone.
Turn heat down to Induction 2.
Cover with clean tea towel and lid and use timer to cook for a further 10 minutes until rice is tender. Stir in herbs.
You can steam the rice in the stock in the Steam Oven using a flat ceramic tray and then seperately fry the herbs in a pan, simply adding them together at the end. This should take 25 minutes in the steam oven.