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Free Recipe Friday: Chicken Mozambique served on paella rice with fresh coriander

It’s Friday! And more often than not that means a free recipe for you to enjoy and possibly cook for your loved ones at home. Or better yet, print the recipe for a loved one and wait for a beautiful plate of food to appear in front of you – be warned, this tactic can be hit and miss, you may end up going hungry… This recipe was born just over a year ago from our recipe designer Debby, who originates from South Africa and used to spend summer holidays in Mozambique. This recipe is equally delicious with a “meaty” fish or prawns, and any seasonable vegetable such as capsicum, carrot, cauliflower or courgette. From our foodie family to yours – enjoy!

Ingredients:

For the rice:

300g Paella rice (or short grain rice) 2 Chicken stock cubes

For the chicken:

600g Diced chicken breast 1 tsp Salt 1 tsp Pepper 2 tbsp Olive oil 3 tbsp Butter 1 Brown onion, chopped 2 Carrot, sliced 1 cup Chicken stock 2 tbsp Piripiri or hot sauce (optional) 1 Lemon, juiced 4 tsp Sazon goya spice mix

To serve:

20g Coriander, torn

Spice mix recipe (makes roughly 30g):

½ tbsp salt 1 tsp black pepper 1 tbsp garlic powder (not salt) 1 tbsp ground coriander ½ tbsp ground cumin 1 tbsp dried oregano 1 tsp ground turmeric

Method:

For the rice, bring a small pot of water to the boil and crumble in the stock cube. Stir in the rice, partially cover with a lid and cook for 12-15 minutes until tender. Drain well and steam out for a minute or two, then cover with a lid to keep warm and set aside until serving. Prepare the rest of the meal once the rice is underway. Season the chicken with salt and pepper. Heat the oil in a large frying pan, on a medium-high heat. Once the oil is hot, add the chicken and fry for 6-8 minutes turning occasionally until browned. Peel and finely dice the onion and slice the carrot into rounds while the chicken is browning. Remove the chicken from the pan and set aside in a bowl. Handy hint: If using a stock cube for the chicken, boil the kettle and pour 1 cup of boiling water into a jug, crumble in the stock cube and mix with a fork to dissolve the cube. Using the same pan the chicken was cooked in, reduce the heat of the pan to medium and add the onion along with half the butter. Stir as it cooks for 3-4 minutes, then add the carrot and cook for another 2-3 minutes. Pour half the stock into the pan and stir to deglaze the pan. Add the chicken back to the pan along with the hot sauce (if using), lemon juice, spice mix and the rest of the butter and stock. Allow to simmer for 2-3 minutes on medium-low heat, while stirring occasionally. To serve, place a mound of rice onto each plate, spoon over the chicken and garnish with torn coriander to taste.  
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Free recipe Friday – Hot, sweet and sour pork chops with vegetable stir-fried rice

The title says hot, but you can make it as spicy or mild as you like by adding chilli flakes or fresh chilli. So why not skip the take away and finish off the week in style with this take on a takeout.

 

Hot, sweet and sour pork chops with vegetable stir-fried rice Serves 4

For the pork:

½ cup tomato sauce
2 tbsp soy sauce
2 tbsp honey
4 cloves garlic, crushed
4 tbsp orange juice (1 orange)
2 tsp chilli flakes (optional)
4 pork chops

For the stir-fried rice:

300 g long grain rice
1½ cups water
4 tbsp rice bran oil, for frying
1 tbsp ginger, chopped
4 eggs
4 cups green cabbage , shredded (½ small head)
4 small carrots, diced
4 spring onions, sliced
2 green capsicum, diced
4-6 tbsp soy sauce, to taste

Method:

Prepare in advance: For best results marinate pork chops in the fridge overnight. For an authentic fried rice dish, cook the rice the night before and store in the fridge, which will remove the moisture.

For the marinade, combine ingredients in a zip lock bag or bowl. Add pork and coat well in the mixture, set aside.

To cook the rice, place in a medium pot with the water and salt. Bring to a boil, stir once, then cover with a lid and reduce to a low, yet steady simmer. Cook for 10-12 minutes, resisting the urge to lift the lid. Remove from the heat and rest with the lid on for 5 minutes. Set aside to cool.

Pre-heat the grill to high and line an oven tray with tin foil.

Prepare the vegetables while the rice is cooking. Peel and finely chop the ginger. Shred the cabbage finely. Peel and finely dice the carrot. Dice the capsicum very finely, discarding the core. Slice the spring onion on the diagonal, including most of the green part.

Place the marinated pork chops on a rack over the foil-lined oven tray and place under the grill. Grill on each side for 4-5 minutes, then remove from the oven and rest for 2-3 minutes before serving.

Handy hint: Don’t be tempted to remove the fat from the chops before cooking, as it will add flavour. Cut off fat just prior to serving if you don’t wish to eat it .

Stir-fry the rice once the pork chops are cooking. Heat a large pan or wok over a medium-high heat and add some of the rice bran oil. Add the ginger and stir-fry for 30 seconds without burning. Remove from the pan with a slotted spoon, discard, and add the eggs. Beat the eggs in the pan as they scramble, then remove from the pan. Keep heat at medium-high and add more rice bran oil. Once hot, add the cabbage, carrot and capsicum and stir-fry for 5-6 minutes until vegetables are just tender. Bring heat up to high and stir in the rice. Let the rice heat through for 2-3 minutes, then place the scrambled eggs back in and stir-fry for another 1-2 minutes. Add half the spring onion (the white ends) and reserve the rest for garnish. Add soy sauce and cook out for another minute. Add more to taste if desired. Once the soy sauce is cooked out and the rice begins to dry out, remove the pan from the heat and serve immediately.

To serve, heap vegetable rice onto plates and top with pork chops. Garnish with the remaining spring onion.