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Primula Thai Sweet Chilli Chicken with Wild Rice

Serves 4

Ingredients

  • 4 Chicken breasts 1 Red pepper 1 Green pepper
  • 1 large onion
  • 2 pots of Primula Thai Sweet Chilli dip
  • 300g/12oz dried long grain & wild rice

Method

  1. Pre-heat oven to 190°C/375°F/Gas mark 5.
  2. Peel & slice the onion, de-seed & slice the peppers into long strips, arrange in the bottom of an ovenproof dish.
  3. Take the chicken breast & carefully score diagonal lines part way down each chicken breast.
  4. Arrange the chicken breasts on top of the vegetables in the ovenproof dish.
  5. Pour 2 pots of Primula Thai Sweet Chilli Dip over the chicken breasts, cover with foil & put in the oven for 30 minutes.

Meanwhile

  1. Cook the rice as per the pack instructions.
  2. Remove the chicken from the oven, carefully remove the foil and return back to the oven for a further 10 minutes to caramelise.
  3. Check the chicken is thoroughly cooked.
  4. Serve the chicken breasts on a bed of rice with the vegetables & sauce drizzled over the top.

Primula hint: For a more intense flavour follow steps 1 to 5 but put into the refrigerator to marinade for at least 30 minutes before cooking.