You will learn not one, but two great cooking tips with this recipe, Chef! Firstly, dry toast spices by frying in a pan before adding rice and boiling for enhanced flavour. Secondly, feta isn’t just for crumbling! Coat in cornflour, then fry until golden and plate up with the spiced rice, garlic bell peppers, juicy chicken, and drizzles of a sweet vinaigrette.
Crispy Feta & Zesty Pepper Chicken
Crispy Feta & Zesty Pepper Chicken
with bell pepper & fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chicken
- Cornflour
- Dried Chilli Flakes
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Onion
- Onions
- Spice Mix
- Traditional Feta Block
- Traditional Feta Blocks
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
SPICED RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the spice mix, and the chilli flakes (to taste) until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GARLICKY PEPPERS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated garlic until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED FETA
Coat the feta block in the cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil, if necessary. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SIMPLE, SWEET VINAIGRETTE
In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
SET THE TABLE
Plate up the rice. Top with the sliced chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil.
Onion - 1
Spice Mix - 15ml
Dried Chilli Flakes - 5ml
White Basmati Rice - 75ml
Bell Pepper - 1
Garlic Clove - 1
Traditional Feta Block - 100g
Cornflour - 30ml
Free-range Chicken Breast - 1
Lemon Juice - 15ml
Fresh Basil - 3g
SPICED RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the spice mix, and the chilli flakes (to taste) until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GARLICKY PEPPERS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated garlic until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED FETA
Coat the feta blocks in the cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil, if necessary. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SIMPLE, SWEET VINAIGRETTE
In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
SET THE TABLE
Plate up the rice. Top with the sliced chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil.
Onion - 1
Spice Mix - 30ml
Dried Chilli Flakes - 10ml
White Basmati Rice - 150ml
Bell Peppers - 2
Garlic Cloves - 2
Traditional Feta Blocks - 200g
Cornflour - 60ml
Free-range Chicken Breasts - 2
Lemon Juice - 30ml
Fresh Basil - 5g
SPICED RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the spice mix, and the chilli flakes (to taste) until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GARLICKY PEPPERS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated garlic until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED FETA
Coat the feta blocks in the cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil, if necessary. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SIMPLE, SWEET VINAIGRETTE
In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
SET THE TABLE
Plate up the rice. Top with the sliced chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil.
Onions - 2
Spice Mix - 45ml
Dried Chilli Flakes - 15ml
White Basmati Rice - 225ml
Bell Peppers - 3
Garlic Cloves - 3
Traditional Feta Blocks - 300g
Cornflour - 90ml
Free-range Chicken Breasts - 3
Lemon Juice - 45ml
Fresh Basil - 8g
SPICED RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the spice mix, and the chilli flakes (to taste) until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GARLICKY PEPPERS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated garlic until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED FETA
Coat the feta blocks in the cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil, if necessary. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SIMPLE, SWEET VINAIGRETTE
In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
SET THE TABLE
Plate up the rice. Top with the sliced chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil.
Onions - 2
Spice Mix - 60ml
Dried Chilli Flakes - 20ml
White Basmati Rice - 300ml
Bell Peppers - 4
Garlic Cloves - 4
Traditional Feta Blocks - 400g
Cornflour - 125ml
Free-range Chicken Breasts - 4
Lemon Juice - 60ml
Fresh Basil - 10g
Woolies Products in this dish
