Brick Chicken with Red Rice


PREP TIME 20 minutes
COOK TIME 30 minutes


Pukara olive oil
2 shallots, thinly sliced
1 clove garlic, thinly sliced
2 cups rice, precooked
½ packet Old El Paso chili spice mix
½ cup tomato passata
½ bunch kale, roughly chopped
10 florets purple broccolini
2 chicken breasts


Step 1
Preheat oven to 180ºC. Wrap a rock or brick with aluminium foil and place into the oven until hot.

Step 2
Place shallots and garlic into an oiled pot and leave to sauté for approx 1-2 minutes before adding rice and stirring together.

Step 3
Once stirred together, add chili spice mix and tomato passata and stir together well before adding kale and broccolini, removing from heat and stirring together again.

Step 4
Place chicken into an oiled pan and place hot rock on top before leaving to cook and turning chicken until cooked.

Step 5
Once cooked, slice chicken and serve on top of red rice.