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Tuesday, 20 October 2015

Soy, Tomato & Garlic Marinated Chicken with Rice and Crunchy Veg

I’ve been having some....digestive problems? Let’s go with that. Is this too much too talk about on a food blog? Basically a lot of stomach aches, a lot of feeling sick and not a lot of want to eat food. I’ve basically been living off hot chocolate biscuits and chicken and rice, don’t judge me! I imagine these are all completely the wrong things to eat with an upset whatever but that’s just how it went down. I’m still not really all the interested in food but may I grace you with the presence of the recipe that has kept me alive for the past 1-2 weeks. Don’t get me wrong this may or may not be the best thing to eat with a stomach upset, I guess you have to figure out for yourselves what to eat, but basically what I’m saying is don’t judge the recipe on my stomach upset. Trust me, it's even yummier with a tip top digestive system. I could quite possibly live off of this meal! This is one of those dishes that are tasty hot, but the leftovers are just as good, if not slightly better because you don't even have to cook to eat! And better still the flavours intensify over night, so double the recipe, triple the recipe, put the chicken in your sandwich the next day, this chicken is your oyster!
For the marinade
4 tbsp soy sauce
4 tbsp olive oil
2 tbsp tomato ketchup
1 tbsp vinegar
Pinch of black pepper
2 cloves of garlic, crushed/grated
You will also need
3-4 chicken breasts
1-1 ½ cups of rice
2-3 cups of water (for cooking the rice)
½ red pepper
4 spring onions
Mix all the ingredients for the marinade in a large bowl and add in the chicken chopped into bite sized pieces. Leave to marinade for 1-2 hours or alternatively you can cook it straight away the flavours just won’t be as intense.
Preheat the oven to 200C/400F/Gas 6
Pour the chicken with all the marinade into a baking tray with sides and cook in the oven for 20-25 minutes until chicken is cooked though.
While the chicken is cooking, cook the rice. I usually use double the amount of water to rice and leave to sit in the saucepan off the heat for 10-20 minutes after all the water has been absorbed to fluff up.
Serve the chicken and rice pouring any leftover juices in the baking tray over the food and top with chopped peppers and spring onions
Serves 3-4 people

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