Recipe Inspiration

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...

1. 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.

2. Preheat heat oven to 200°c

3. 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.

4. 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.

5. 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.

6. Heat a frying pan with the remaining oil and fry the eggs until the whites are set and the yolks are still runny.

7. Remove pan from the oven, placing fried eggs into the dish and garnish with slices of fresh lime, parsley & chives. Serve.