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Excella Warm Chicken and Rice Bowl with Mayo Sauce

Warm bowl Excella Warm Chicken and Rice Bowl with Mayo Sauce
Recipe by Boitumelo ‘ChewMe’ Mogoai
Serves: 2-4
Prep time: 20 min
Cook time: 30 minutes

Excella Sunflower oil
2 large chicken breasts, cut into bite size pieces
1 cup mushroom, finely chopped
½ cup carrot, finely grated
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 tsp fresh thyme, plus extra for chicken
½ tbsp paprika, plus extra chicken
1 tsp ground coriander, plus extra for chicken
1 tsp ground cumin, plus extra for chicken
2-4 cups cooked Excella Thai long grain rice
salt and pepper to taste
lemon juice to taste, optional
micro herbs for garnish

Mayo sauce
2 tbsp Excella Mayonnaise
1 tbsp cream
1 tbsp feta
1 tbsp fresh coriander
2 tbsp water

Season the chicken breasts to your liking using only salt and pepper or some of the extra herbs and spices. Set aside while you bring a large pan to med-high heat. Using the Excella Sunflower oil, fry the chicken in batches until golden brown then remove from the pan and set aside.

In the same pan, add the mushrooms and increase the heat to high allowing the mushrooms to fry until the liquid has evaporated. Do not add any oil. Allow the mushrooms to char as this releases more flavour. Once all the liquid has evaporated, add 2 tbsp Excella Sunflower oil then the carrots and fry for 3 minutes.

Reduce the heat to medium then add the onions. Cook until translucent before adding the garlic, thyme and spices. Cook for 3-5 minutes and add some water if mixture is too dry and sticky. Add the remaining oil, the chicken and the Excella Thai long grain rice. Stir everything through ensuring that the rice is coated in the spices. Cover with a lid, turn off the heat and remove from the stove.

In a blender add all the ingredients for the mayo sauce and blend till smooth. 
Plate up the chicken and rice then drizzle with as much mayo sauce as desired. Enjoy! 

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