Chicken and rice bowl with Pedro Ximénez

The humble chicken and rice bowl gets a native Australian twist with a sprinkle of dried sea parsley and saltbush. Pedro Ximénez sherry adds serious richness from its raisin caramelly sweetness, adding a flavour complexity that upgrades this dish to something truly special.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 ½ tbsp (30 ml) olive oil
• 6 chicken thigh fillets
• 100 ml chicken stock (use gluten-free stock to make this dish gluten-free)
• 1 cup (250 ml) Pedro Ximénez sherry
• ½ tsp dried native thyme
• ½ tsp dried sea parsley
• ½ tsp dried oregano
• 50 g butter, unsalted
• A pinch dried saltbush
• Salt and black pepper
• Cooked basmati rice, to serve

Instructions

1. Heat the oil in a large frying pan. Once hot, add the chicken thighs and cook until browned on both sides.
2. Deglaze the pan by pouring the chicken stock over the chicken. Use a wooden spoon to scrape any browned bits from the base of the pan. Gradually add the Pedro Ximénez sherry, cooking until slightly reduced.
3. Add the dried herbs to the pan and simmer until the chicken is cooked through and the liquid has reduced by half.
4. Remove the chicken to a plate, then whisk the butter through the sauce in the pan. Add a generous pinch of saltbush, salt and pepper.
5. Divide cooked rice between serving bowls. Top with the chicken, spoon over a little of the pan jus and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.