Herb Chicken With Braised US Long Grain Rice

Instructions Place the butter and water in a thick bottomed saucepan, bring to the boil and simmer for 4 minutes, remove from heat and use as required. Recipe for braised rice • 600g US long grain rice • 20g vegetable bouillon paste • 200g red onions, finely diced • 100g diced mixed peppers • 100g sweetcorn • 100g frozen peas • 50ml vegetable oil • 2ltr water Instructions 1. Heat the oil in a heavy saucepan, add the onions and sweat until soft. 2. Add the remaining vegetables and cook for a further 1 minute. 3. Add the rice and stir for 1 minute 4. Whisk the vegetable paste into the water to make up the stock, stir until all the bouillon is dissolved. 5. Pour the stock over the rice, bring back to a simmer, turn the heat down and cover with a greaseproof cartouche. 6. Cook for approx 20 minutes until all the liquid has been absorbed. Compiling the dish 1. Place the chicken into an ovenproof tray. 2. Cover with water and wrap in foil. 3. Bake the chicken at 180°C for 15 minutes until the chicken is cooked to 73°C core temperature. 4. Finely chop the herbs and add to the butter emulsion. 5. Spoon the rice into a serving dish, place the chicken on top, dress with the herb butter emulsion. Recipe courtesy of USA Rice