Instructions Preheat the oven to 200˚C (fan-forced). Place the chicken cutlets in a baking dish, skin-side up. In a large bowl, combine the chicken stock, wine, mirin, soy sauce, olive brine ...

Add the rice and stir for 1 minute or until well coated in the oil. Add the bay leaves, raisins and stock and bring to the boil. Place the chicken on top of the rice, skin side up, and season with ...

Seasoned further with earthy ground cumin, coriander and crushed red pepper, then briefly braised ... or rice, or with crusty bread to sop up all the flavorful juices. 1: Season the chicken ...

Serve it as is right away over rice or mashed potatoes or let it cool to room temperature before shredding it with your hands or a stand mixer. Store the shredded chicken in the refrigerator for ...

Gamoran’s lemony chicken and rice ... Add the minced garlic and sauté for an additional 1 minute until fragrant. 4. Add Brussels Sprouts and Rice: Stir in the halved Brussels sprouts and ...