Loaded BBQ Chicken Rice Bowl
Inspired by popular street-food trends but adapted for school catering, this loaded rice dish combines seasoned chicken, colourful vegetables and bold flavours to create a meal that feels contemporary while remaining suitable for education settings.
- 31 - 60 Minutes
- Easy
- Serves 10
Method
Ingredients
Ingredients
- 500g Tilda Easy Cook Long grain Rice
- 25g Essential Cuisine Light Vegetable Stock Mix
- 40g Essential Cuisine Street Food Chef American BBQ Style Seasoning
- 20 Skin on Bone in Chicken Thighs
- 10 Eggs
- 15g Garlic paste
- 5 limes
- 1 litre cold water
- 40ml Olive Oil
- 40g Essential Cuisine Kitchen Ready Cooked Onions
- 40g Diced pepper
- 10g Chopped Parsley and Chives
Method
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In a bowl add half the oil, Street Food Chef American BBQ Style Seasoning and toss the chicken thighs through until coated. Leave for 15-20 mins to marinade.
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Preheat heat oven to 200°c
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Heat a pan big enough to hold the chicken thighs, place skin down and sear for 3 minutes on each side until crispy. Set aside.
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On a medium heat slowly cook the peppers until soft, then add the Kitchen Ready Cooked Onions, Light Vegetable Stock Mix, the juice from 3 limes, 1 litre cold water and the Tilda Easy Cook Long Grain Rice, bring to the boil and simmer for 2-3 minutes.
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Place the chicken thighs onto the top of the rice, place a lid on the pan and transfer to the oven and cook for approx. 30 mins.
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Heat a frying pan with the remaining oil and fry the eggs until the whites are set and the yolks are still runny.
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Remove pan from the oven, placing fried eggs into the dish and garnish with slices of fresh lime, parsley & chives. Serve.