Home
Recipes
chilli

Sambar-style Indian fish broth

Brinjal recipes

Sambar-style Indian fish broth

20 minutes

Frikkadel-and-butter bean tagine soup

Meatballs recipes

Frikkadel-and-butter bean tagine soup

25 minutes

Fynbos-smoked mussels

Prawns and

Fynbos-smoked mussels

10 minutes

Peri-peri oven-roasted seafood skillet

Easter recipes

Peri-peri oven-roasted seafood skillet

1 hour

Mussels in fennel-and-coconut broth

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Creamy fennel polpette with soft polenta

Italian recipes

Creamy fennel polpette with soft polenta

25 minutes

Fish croquettes with roasted garlic aïoli

Dip recipes

Fish croquettes with roasted garlic aïoli

20 minutes

Crispy LemonGold® chicken tenders

Battered and

Crispy LemonGold® chicken tenders

12 minutes

Loaded pap fries with Boerenkaas custard and charred corn salsa

Braai recipes

Loaded pap fries with Boerenkaas custard and charred corn salsa

1 hour

Easy pad Thai

Asian recipes

Easy pad Thai

15 minutes

Schwarma-spiced roast lamb

Easter recipes

Schwarma-spiced roast lamb

1 ¾ hours

Chicken broth with brown rice and egg

Asian recipes

Chicken broth with brown rice and egg

30 minutes

Load more

Chicken broth with brown rice and egg

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 T ginger, crushed
4 cloves garlic, chopped
1 Serrano chilli, halved
2 T olive oil
1 bulb fennel, chopped
2 carrots, sliced
1 1⁄2 litres water
1 x 25 g stick Woolworths roast chicken stock concentrate
1 Woolworths rotisserie chicken
340 g brown rice
1⁄4 cup soya sauce
soft-boiled egg, for serving
chilli oil, for serving

Method

Fry the crushed ginger with chopped garlic and Serrano chilli in olive oil. Add the chopped bulb fennel and sliced carrots.
Add the water and Woolworths roast chicken stock concentrate and simmer for 10 minutes.
Shred the meat from the rotisserie chicken and set aside, keeping the skin and carcass. Place the chicken carcass in the stock and simmer for 30 minutes. Strain, reserving the vegetables but discarding the bones.
Bring the stock back to the boil and cook the brown rice in the stock. When the rice is cooked, return the vegetables to the broth with the shredded chicken and soya sauce.
Pan-fry the reserved chicken skin until crispy and serve with the chicken broth, a soft-boiled egg and some chilli oil if you like. Garnish with fennel fronds.

Browse more easy recipes here.