Chicken and Yellow Rice

4 standard portions

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Ingredients

• 1½ lb chicken ((680g) boneless, skinless)
• 3 tbsp all purpose seasoning ((22.5g))
• 1 tsp black pepper ((2g))
• 1 tsp pink salt ((6g))
• 1½ tbsp olive oil ((21g))
• 2 tbsp raw cane sugar ((24g))
• 2 tbsp olive oil ((28g))
• 1½ tbsp curry powder ((9g))
• 1 medium onion (chopped)
• 2 scallion (chopped)
• 4 garlic cloves (minced)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 large carrot (chopped)
• 1 cup kale ((21g)tightly packed)
• 6 sprigs of thyme (tied together)
• 1 tbsp chadon beni ((15g))
• 1½ cup brown rice ((285g))
• 2½ cup chicken stock ((590ml))

Method

1. Place the chicken in a medium sized bowl.
2. Season the chicken with the all purpose seasoning, black pepper and pink salt.
3. Heat the oil in a large non stick pot on medium heat.
4. Add the sugar and immediately stir until it turns dark brown (very important, NOT BLACK nor should it be bubbling). This will take a few minutes so patience is key!
5. Once the sugar has darkened, add the chicken and cook the chicken until it becomes brown (this should take 15-20 minutes).
6. During the given time, the chicken should extract its own juices, you will want to increase the heat and cook on high heat until the liquid evaporates being careful not to burn the chicken.
7. Once the chicken is seared, remove it from the pot and set aside.
8. Meanwhile, add the rest of the olive oil and curry powder to the pot on medium heat and cook the curry for about one minute.
9. Proceed to saute the onion, scallion and garlic until soft and translucent. You may need to add additional olive oil.
10. Add the bell peppers, carrot and kale and stir to incorporate with the onion/garlic mixture.
11. Add the thyme, chadon beni and brown rice.
12. Pour in the chicken stock and bring to a rolling boiling.
13. Cover the pot with a lid and simmer for roughly 30 minutes. The rice should be soft and fluffy when cooked, check it with a fork, if it is not cooked, leave for additional 10-15 minutes, adding more liquid (1/4 cup) if needed.
14. Once cooked, remove the lid to fold in the chicken and put the lid on and leave to heat through for a few minutes.
15. Remove the lid again and do a taste test and add any black pepper and pink salt to taste.
16. Remove the scotch bonnet and thyme stems prior to serving.