Chilli Chicken with Coriander Rice

    Chilli Chicken with Coriander Rice


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    The chicken breasts are stuffed with green chilli and cheese. It is served with a light and flavourful creamy coriander rice.

    Serves: 4 

    • 340g cheddar cheese, grated
    • 400g diced green chilli, divided in half
    • 4 chicken breast fillets, boneless and skinless
    • 1 pinch salt and pepper, to taste
    • 680g uncooked white rice
    • 340g sour cream
    • 4 tablespoons coriander, diced

    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C.
    2. Prepare stuffing mixture by mixing half of the grated cheese and half of diced green chillies.
    3. Slice open chicken breast fillets at their fullest point and equally stuff the breasts with the cheese/chilli mixture. Pin closed with a wooden skewer. Sprinkle with salt and pepper as you like.
    4. Place chicken breasts on a greased tray then cover with foil and bake for 1 hour.
    5. Prepare rice as directed on packet. Drain any access water and mix cooked rice with remaining chilli, grated cheese and entire amount of sour cream and coriander.
    6. Season the rice mixture then spread into the bottom of an oven safe glass dish.
    7. After 1 hour of cooking the chicken remove from the oven and place over the rice. Continuing cooking for 20-30 minutes uncovered.
    8. Serve with a light salad and some white wine.
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