Pan-seared Paprika Double Chicken and Black Garlic Rice

Stir the rice into the onion and mushrooms until coated, 1 min.

Add the white wine stock powder and 300ml water (per 2P) and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam). 

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Place a large pan over medium-high heat with a drizzle of oil. When hot, add the chicken steaks and season with paprika, salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.

Meanwhile, finely chop the chives (use scissors if easier).

When the rice is cooked, stir in the black garlic paste, peas, a knob of butter  (if you'd like) and half the chives. Season with salt and pepper.

When the chicken is cooked, slice widthways into 1cm thick slices.