Tag: rice

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Chicken Fried Rice

This is an excellent dish for using up left overs and bits from the freezer. This was cooked on a Monolith Ceramic with the Wok holder and Wok but can easily be cooked on a bbq in a skillet.

Chicken Fried Rice

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield4 Servings

Ingredients

  • 1 cup of rice, cooked with 2 cups of water and 1tsp chicken stock powder (allow to cool)
  • 1 rotisseried chicken breast, roughly chopped
  • 1 slice of thick cut ham, roughly chopped
  • 100gms peas or edame beans
  • 100gms prawns
  • 2 spring onions (or scallions as we call them in Ireland), chopped
  • 2 eggs lightly beaten
  • 3 tsb oil for frying, I use peanut as it copes with the high heat

For the sauce

  • 2tsp fish sauce
  • 2tbs dark soy sauce
  • 2tbs light soy sauce
  • 2tsp shaoxing wine
  • 1 tsp sugar
  • 1tsb sesame oil
  • 1 tsp oyster sauce

Method

1

Combine the sauce ingredients

2

Light the bbq for direct cooking  and when hot,  heat pan and the oil for a few minutes

3

Add the chopped chicken and ham and stir fry for a couple of minutes

4

Add the peas, prawns and the whites of the spring onion, stir fry for a couple of mins

5

Add the cooked (and cooled) rice, again stir fry for a couple of mins

6

Move the ingredients to the side of the pan and add the beaten eggs in the middle, lightly scramble, amalgamate with the other ingredients.

7

Add the sauce and green bits of the spring onion, reserve a few for garnish, stir fry for a final couple of minutes.

8

Tip into a serving dish and garnish with the remaining spring onion.

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Spanish Paella

Spanish Paella

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • 1 sachet Schwartz Paella Recipe Mix
  • 2 chicken breasts, diced into cubes
  • 1 red onion, diced
  • 100g (4oz) chorizo, diced
  • 325g (11oz) paella or risotto rice
  • 1 litre (1¾ pints) water
  • 1 red pepper, diced
  • 200g (7oz) raw prawns, defrosted if frozen or seafood selection (Sainsbury’s)
  • 100g (4oz) frozen peas
  • 1 lemon, cut into quarters

Equipment

  • Chimney Starter (Optional)
  • Paella Pan

Method

1

Using a chimney starter, place half chimney of charcoal or briquettes and light the starter.

2

Tip the fuel into the center of the bbq or into coal baskets, arrange centrally.

3

Add a splash of vegetable oil in the pan and fry diced chicken breasts, onion and chorizo for 6-7 minutes, or until lightly browned. Add rice and cook for a further minute, stirring.

4

Mix sachet contents with water, stir into pan with red pepper and bring to the boil. Reduce heat and simmer stirring occasionally for 20 minutes, or until water is mostly absorbed and rice is cooked.

5

Add prawns and peas, cook for a further 3-4 minutes, or until prawns are cooked through. Ensure chicken is cooked through before serving.

6

Serve immediately and serve with the lemon quarters.

Recipe from @BBQStuUK

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Butter Chicken

Butter Chicken

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 Servings

Ingredients

For the marinade

  • 1tsp ground cumin
  • 1tsp coriander
  • ½ tsp ground black pepper
  • 1tsp fenugreek leaves
  • 1tsp ground turmeric
  • 1tsp paprika
  • 1tsp chilli powder
  • 1tsp flaked sea salt
  • 2tsp garlic and ginger paste
  • 1tsp tomato puree
  • 4 tbsp natural yoghurt
  • 6 chicken breasts

For the Butter Sauce

  • 125 gms ghee (or 100gms butter and 2tbsp oil)
  • 2 onions chopped
  • 3tsbp garlic and ginger paste
  • 1tsp ground turmeric
  • 4 ripe tomatoes
  • 3tbsp tomato puree
  • 1 tbsp caster sugar
  • 1tsp flaked sea salt
  • 100ml double cream
  • Handful fresh coriander

Method

1

Combine all the dry ingredients for the marinade to form a spice mix, take three table spoons of the spice mix and add to the yoghurt tomato puree and garlic and ginger paste Reserve the rest of the spice mix for the sauce.

2

Cut each chicken breast into 6 and add to marinade. Put in fridge over night or at least 4 hours.

3

To make the butter sauce, heat the ghee and add onions, and garlic and ginger paste, cook gently until the onions are softened, we do this in a dutch oven on the bbq but it can be done on the cooker, increase the heat and stir in the rest of the spice mix you prepared for the marinade and the turmeric. Cook for 3 mins stirring regularly.

4

Stir in the tomatoes, tomato puree, sugar and salt and cook for 5 mins stirring constantly until the tomatoes have softened. Add 200mls of cold water and bring to a gentle simmer.

5

Preheat your bbq, put the chicken on the skewers and grill until they are ready, internal temp of 165f or 74c and ideally they should have a light char.

6

Blitz your sauce with a stick blender and add the cream simmer for a couple more minutes. Take you chicken and slide it off the skewer in to the sauce.

7

Serve sprinkled with chopped coriander and serve with rice and naan breads

Recipe from Chillin n' Grillin

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Butter Chicken

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