1 tbsp olive oil
2 (about 500g) chicken breast fillets, cut into 2.5cm pieces
1 red capsicum, deseeded, finely chopped
1 brown onion, finely chopped
4 garlic cloves, crushed
200g (1 cup) basmati rice
2 tsp sweet paprika
625ml (2 1/2 cups) chicken stock
1 tbsp soy sauce
230g (1 1/2 cups) frozen pea, corn and carrot vegetable mix, thawed
3 green shallots, thinly sliced
2 cups (500ml) buttermilk
1/2 tsp paprika
1/2 tsp dried saltbush
- Heat the oil in a large saucepan over medium-high heat. Cook the chicken, stirring occasionally, for 5 minutes or until golden and cooked through. Transfer to a bowl. Cover to keep warm.
- Add the capsicum, onion and garlic to the pan. Cook, stirring, for 4 minutes or until softened. Add the rice and paprika. Cook, stirring, for 1 minute or until aromatic. Add stock and soy sauce and bring to the boil. Reduce heat to medium-low and simmer, covered, for 12-15 minutes or until stock is absorbed and rice is tender.
- Stir in the chicken and pea, corn and carrot mix. Cover and set aside for 5 minutes or until chicken and vegetables have warmed through. Stir in half the shallot. Scatter over remaining remaining shallot to serve.