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Chicken with Fried Rice

Chicken and rice

Servings Prep Time
4 Servings 5 Minutes
Cook Time
1 1/4 Hours


  • 8 Chicken drumsticks
  • 600 ml Chicken Stock
  • 1/2 tsp Ground ginger
  • 1 tsp Ground Coriander
  •  Salt and pepper, to taste
  • 1/2 Cinnamon stick
  • 275 g Rice, soaked
  • 1 tbsp Oil
  • 1 Bunch spring onions, thinly sliced
  • 1/2 Red pepper, seeded and finely chopped
  • 1/2 Green pepper, seeded and finely chopped
  • 75 g Frozen Peas


  1. Heat oven to 150C (300F/Gas 2). Place chicken in flameproof casserole. Blend the hot stock with ginger, cumin, coriander and seasoning and pour over chicken. Add cinnamon stick, cover and cook for 40 minutes.
  2. Drain, reserving stock, and turn oven to 190C (375F/Gas 5). Transfer chicken to a roasting pan and cook for 20-30 minutes until golden.
  3. Meanwhile drain the rice thoroughly. Fry spring onions in oil in a frying-pan with pepper for 2-3 minutes until slightly softened. Add rice and cook for 1 minute, stirring, then add peas and 450 ml chicken stock. Cover and cook gently for 10-15 minutes or until rice is tender.
  4. Turn onto serving plate and arrange chicken on top. Serve immediately. 




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