This Dish is very easy and refreshing and delicious

• 0:20 Prep
• 0:30 Cook
• 4 Servings

Recipe by Australia's best recipe

Ingredients​

• 500mls Campbell’s Real Stock chicken
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves crushed
• 1 tbs fresh thyme leaves chopped
• 400 g chicken thigh fillets
• 1 cup white long-grain rice
• 1/8 pineapple peeled sliced
• 1 tsp ginger finely grated
• 1 tbs lime juice
• 1/2 red capsicum chopped
• 1 Lebanese cucumbers seeded thinly sliced
• 1 spring onions thinly sliced
• 1 handful full chopped mint to serve (optional)
• 1 pinch salt and pepper *to taste

Method​

1. Combine 1/2 cup stock, 1 tablespoon oil, garlic and thyme in a large bowl. Season with salt and pepper. Add chicken. Turn to coat. Refrigerate for 1 hour.
2. Meanwhile, place rice and remaining stock in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low. Cook, covered, for 15 minutes or until rice is tender. Stand, covered, 5 minutes. Transfer rice to a large tray. Cool completely.
3. Drain chicken. Discard marinade. Heat a barbecue grill or pan on medium heat. Cook chicken, for 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Increase heat to high. Add pineapple. Cook for 2 minutes each side or until charred. Transfer to a board. Cut each slice in half.
4. Dressing: Meanwhile, combine ginger, lime juice and remaining oil in a small bowl. Season with salt and pepper.
5. Slice chicken. Combine rice, pineapple, capsicum and cucumber on a large serving platter. Top with chicken. Drizzle with dressing. Serve sprinkled with green onion and mint.

 

[MarieT]

Sounds yummy