Southern Chicken Rice Bowl
Crispy paprika chicken, creamy pepper gravy, sweet corn and fluffy rice come together in a fast, KFC-inspired bowl with homemade flavour and crunch.
- 180 g basmati rice
- 450 g chicken thighs, boneless skinless
- 60 g plain flour
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp dried oregano
- 2 pc eggs
- 2 tbsp vegetable oil
- 200 g sweetcorn, tinned
- 120 g frozen peas
- 300 ml chicken stock
- 250 ml semi-skimmed milk
- 1 tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the rice in salted water according to the pack instructions, then drain and keep covered. Microwave or simmer the sweetcorn and peas until hot, then season lightly with salt and pepper.
- Step 2
Cut the chicken thighs into large bite-sized pieces. In a bowl, mix the flour, smoked paprika, garlic powder, oregano, 1 tsp salt and plenty of black pepper. Beat the eggs in a second bowl.
- Step 3
Dip the chicken first in the egg, then coat well in the seasoned flour. For extra crunch, press the flour on firmly and set the pieces on a tray for 5 minutes.
- Step 4
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the chicken in batches for 4-5 minutes per side until deep golden and cooked through. Transfer to a plate.
- Step 5
For the gravy, pour off all but 1 tbsp of oil from the pan. Add 1 tbsp flour from the coating if needed, then whisk in the chicken stock and milk. Simmer for 3-4 minutes until smooth and thick enough to coat a spoon. Season with black pepper.
- Step 6
Divide the rice among 3 bowls. Top with the peas, sweetcorn, crispy chicken and plenty of pepper gravy. Serve immediately while the chicken stays crisp.
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