Chicken Satay Rice Bake

Ingredients:

• 1 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 1 Onion, diced
• 1 Simply Better Spanish Sweet Lamuyo Pepper
• 2 Cloves of Garlic, crushed
• 1 Simply Better Red Chilli
• 450g Simply Better Irish Cornfed Chicken Breast Fillets, diced
• 1 Tbsp Simply Better Curry Powder
• 3 Tbsp Crunchy Peanut Butter
• 1Tsp Simply Better Hot honey
• 1 Tbsp Simply Better Irish Made Soy & Ginger Sauce
• 1 Tbsp Simply Better Irish Made Sweet Chilli Sauce
• Juice of 1 lime
• 400ml Simply Better Irish Free Range Chicken Stock
• 300g Simply Better Organic Basmati Rice, rinsed
• ½ Can Simply Better Thai Coconut milk
• Chopped Coriander, to garnish
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

Method:

1. Preheat the oven to 180°C (350°F/Gas Mark 4)
2. Heat the oil in a large skillet pan over a medium heat, add the diced onion and pepper and cook until softened, this should take about 10 minutes
3. Add the garlic and half of the chilli (keeping the other half for garnish) and cook for a minute.
4. Add the coconut milk, curry powder, peanut butter, hot honey, soy & ginger sauce and sweet chilli sauce, lime juice and stock. Stir in the chicken and bring to the boil.
5. Pour in the rinsed rice, stir well to combine then cover with a lid and transfer to the oven to cook for 25-30 minutes until the rice is fully cooked through. Season to taste and finish with some chopped coriander and fresh chilli. Serve straight to the table.