Whirlpool Recipes

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Red Rice with Spicy Chicken.

Ingredients for the red rice:
  • 1 tablespoon olive oil
  • 1 clove of garlic, finely sliced
  • ¼ red onion, finely sliced
  • 1 teaspoon paprika
  • 1 tablespoon tomato purée
  • 50ml red wine
  • 150g brown rice, cooked according to packet instructions
  • salt and freshly ground black pepper
Ingredients for the chicken:
  • ½ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • ½ lemon, juice only
  • ½ teaspoon dried chilli flakes
  • 100g chicken breast
Ingredients to serve:
  • 2 tablespoons of grated Manchego cheese 
  • 25g Greek yoghurt
Directions (Using the Whirlpool Induction Hob simmer and boil functions):
  1. For the red rice, heat the olive oil in a frying pan over medium heat. Add the garlic and onion and fry for 2-3 minutes, until soft.
  2. Add the paprika, fry for one minute, then add the tomato purée and red wine. Bring to a boil then simmer to reduce the liquid by half.
  3. Add the cooked rice, stir well and season to taste with salt and freshly ground black pepper.
  4. For the chicken, place the cayenne pepper, paprika, oil, lemon juice and chilli flakes into a bowl and mix together well.
  5. Add the chicken breast, coat in the spice mixture and leave to marinate for 10 minutes.
  6. Heat an ovenproof griddle pan until smoking. Rub off the marinade and chargrill the chicken breast for two minutes on each side, until brown griddle marks appear. Turn down heat and cook for a further 15 minutes until cooked.
  7. Remove the chicken from the oven and slice the chicken into bite-sized pieces.
  8. To serve, place the chicken on a warm plate with the red rice. Garnish the red rice with the grated Manchego, garnish the chicken with the Greek yoghurt.

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