Home
recipe-guide
Poultry recipes
Chicken recipes

Thai yellow chicken curry

Asian recipes

Thai yellow chicken curry

30 minutes

Atchar-butter-braaied chicken with flatbread

Atchar recipes

Atchar-butter-braaied chicken with flatbread

1 hour

Chicken soup with dumplings

Chicken recipes

Chicken soup with dumplings

2 hours

Chicken parmigiana

Chicken recipes

Chicken parmigiana

20 minutes

Chicken doner kebab

Braai recipes

Chicken doner kebab

41 minutes

Umleqwa

Chicken recipes

Umleqwa

3 hours

Kung pao chicken

Asian recipes

Kung pao chicken

Lebanese-style pomegranate chicken

Chicken breast

Lebanese-style pomegranate chicken

30 minutes

Chicken meatballs

Chicken recipes

Chicken meatballs

20 minutes

Lemony chicken herb stew with buttermilk dumplings

Chicken recipes

Lemony chicken herb stew with buttermilk dumplings

1 hour

Spatchcocked chicken, cabbage and apple tray bake

Cabbage recipes

Spatchcocked chicken, cabbage and apple tray bake

1 hour

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.