Chicken brochettes with vegetable rice

Name: Chicken brochettes with vegetable rice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: French
Ingredients: ½ green capsicum (pepper), diced; ½ red capsicum (pepper), diced; 500 ml (16 fl oz) chicken stock; 1 teaspoon chopped fresh thyme; 100 ml (3¼ fl oz) soy sauce; 60 g (2 oz) frozen baby peas, thawed; 30 g (1 oz) capers, rinsed and roughly chopped; 200 ml (6½ fl oz) corn oil; 4 skinless chicken breast fillets; 100 ml (3¼ fl oz) white wine vinegar; 1 onion, chopped; 12 button mushrooms; 1 onion; oil, for cooking; 1 onion, finely sliced; 1 large red capsicum (pepper), halved and seeded; 200 g (6½ oz) long-grain rice; 2 tomatoes; juice of 1 lemon

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

Brochette is a French word for skewer or kebab and is also the term for this method of cooking. Marinating the chicken before grilling on the skewers makes the meat more tender and flavourful.

Ingredients

4 skinless chicken breast fillets
1 large red capsicum (pepper), halved and seeded
12 button mushrooms

Europe
France
Main course
Mediterranean

Method

Cut each chicken breast into six nuggets. Cut the capsicum into 12 rough squares. Remove and discard the mushroom stalks. Halve and then cut the onion into large pieces to match the pepper. Thread the chicken, capsicum, mushroom and onion alternately onto skewers and place in a shallow dish. Mix together the corn oil, soy sauce and lemon juice, spoon over the brochettes