Chicken & Rice
|Cooking Time - 50mins|
|Equipment – Firegrill & Cookpot|
|Fire - Start hot and then just keep ticking over|
This really is nice and easy as it is a complete meal in one pot. Perfect when camping and takes around 50mins. Try using frozen or tinned peas instead of corn, or adding some mushrooms or peppers - adapt and enjoy!
750g on the bone chicken pieces (8 pieces serves 4 or 5)
250g long grain rice
100g cheddar cheese grated
1 tin (325g) sweet corn
1 large onion chopped and diced
1 chicken stock cube
1 tbsp. olive oil
500mls water (for chicken stock)
Salt & Pepper
Whilst waiting for the fire, make up 500mls chicken stock. Use the cookpot to heat the water then crumble and stir the stock cube into it. When done decant into a suitable bowl or jug for later.Drop the pot low over a hot fire and add the olive oil (let it dry first if you have just used it to make the stock). Throw in the onion and fry until soft.
Add the chicken pieces and fry until the skin is golden and starting to crisp and brown.
Pour in the stock then add the rice and sweetcorn stirring everything together. Season to taste. Drop on the lid and bring up to simmering heat adjusting the height of the pot to control the heat.
Simmer for around 40 mins to allow the rice to cook and absorb the liquid. Lift the lid to check all is cooked then sprinkle the grated cheese all over the top.
Melt the cheese by replacing the lid and adding some hot coals to the lid using a pair of tongs, this makes the lid act as an overhead grill. Pull the pot up further away from the heat of the fire.
After 5-10 mins remove the coals from the lid and check that the cheese has all melted.
Serve straight from the pot but remember to use a suitable mat or trivet to protect the table. Great served with Soya sauce!