Grilled Barbecue Chicken And Rice Bowl Recipe

About this recipe

A hearty and gluten-free dinner featuring tender grilled chicken, smoky barbecue sauce, and a medley of rice, corn, and green peppers. Perfect for a quick and satisfying meal.

Ingredients

• 2.46 Kg Packington Free Range Large Chicken
• 450G Pack'D Organic Super Sweet Sweetcorn
• 1kg 1kg Green Pepper
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 250 Ml Payst Sweet Chilli Sauce, 250Ml

Instructions

1. 1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. 2. Add 1 lb of chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
3. 3. Stir in 1 1/2 cups of sweet chilli sauce, 1 cup of water, 1 cup of corn kernels, and 1 diced green pepper. Bring the mixture to a boil.
4. 4. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes to allow the flavors to meld.
5. 5. Stir in 2 cups of cooked quinoa, ensuring it is evenly coated with the sauce. Cover the skillet again and remove it from heat.
6. 6. Let the dish stand for 5 minutes to absorb the flavors before serving. Serve warm and enjoy.