Crispy Chicken Fillet with Vegetable Rice
- 750g crispy chicken fillet
- 2 cups rice
- 2 carrots
- 250g beans
- 1 small onion
- 1 chicken stock cube
- Oil for frying
- Salt and spices to taste
- Take the bag of crispy chicken fillet out of the freezer 10 minutes before cooking.
- Boil the rice for 20 minutes.
- Cut the carrots and onion into small pieces.
- Mix 3 tablespoons of oil with the carrot, beans, and onion.
- Add two cups of water and chicken stock cube to the vegetables.
- Mix the vegetables with the rice and leave for 20 minutes on low temperature until cooked.
- You can prepare the crispy chicken fillet either by frying or baking.
• Frying: Heat the oil at 180oC and then fry the crispy chicken fillet for 6 to 7 minutes until golden. Remove the chicken from the oil and set aside on a baking sheet.
• Baking: Preheat the oven at 220oC. Place the chicken in a pan and let cook for 25-30 minutes while turning. Once golden, remove from the oven. - Serve with vegetable rice.
