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
Preheat oven to 180ºC. Wrap a rock or brick with aluminium foil and place into the oven until hot.
Place shallots and garlic into an oiled pot and leave to sauté for approx 1-2 minutes before adding rice and stirring together.
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.
Place chicken into an oiled pan and place hot rock on top before leaving to cook and turning chicken until cooked.
Once cooked, slice chicken and serve on top of red rice.