Spiced chicken and pumpkin rice
This spiced chicken and pumpkin rice is a tasty, colourful and affordable one pot wonder, in other words, a real family meal in just over 30 minutes' Our recipe is family friendly, but spice it up with a little more chilli if that is your want! Perfect for a family of four!
Serves
4Preparation time
10 minsCooking time
25 minsIngredients
- 500g Ritchies Premium Chicken mince
- 500g Kent pumpkin, peeled and cut in a 2 cm dice
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 large leek, finely sliced (white part only)
- 2 medium garlic cloves, fined sliced
- 1 heaped tablespoon fresh ginger, grated
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1 teaspoon of chilli flakes (add more if you like things spicy)
- 2 sticks cinnamon
- 1½ cups washed basmati rice
- 3 cups Campbell's salt reduced chicken stock, hot
- ½ cup peas, cooked
- to serve
- a few coriander leaves
Method
Spiced chicken and pumpkin rice method In a large saute or frying pan add the olive oil and fry off the pumpkin on a medium heat until just changing colour. Remove from the pan and place to one side. Add butter to the pan and over a medium high heat, fry the leek until soft, add the chicken mince, fry for about 2 minutes, stirring continuously until the mince is cooked through. Add garlic, ginger and the spices, cooking until they start to smell amazing. Stir in the rice and cinnamon sticks, fry for another minute then add the hot Campbell's chicken stock. Bring to a very fast simmer (make sure the whole pan is simmering). Return the pumpkin to the pan and return to a rapid simmer. Place a lid on the pan with a good seal (use foil or baking paper under the lid if it's a little loose). Cook for 5 more minutes, leaving the lid on, turn the heat off and allow to steam for 10-15 minutes or until the rice is tender. Just before you serve the rice, scatter with hot cooked peas and a few coriander leaves. Serve with mango chutney and a simple tomato, cucumber and coriander salad.
