Name: Chicken and rice parcel
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Ingredients: 1/3 cup medium-grain white rice; 1 tablespoon vegetable or olive oil; 1 red onion, finely chopped; 1 fresh long green chilli, thinly sliced; 2 cloves garlic, crushed; 2 teaspoon sweet paprika; 3 tomatoes, chopped; 1 red capsicum, finely chopped; 1 1/2 cup shredded cooked chicken; 1/2 cup finely chopped flat-leaf parsley; 1 quantity basic dough; 1 egg, lightly whisked; 1 cup grated cheddar cheese; salad leaves, to serve

Ingredients

1/3 cup medium-grain white rice

1 tablespoon vegetable or olive oil

1 red onion, finely chopped

1 fresh long green chilli, thinly sliced

2 cloves garlic, crushed

2 teaspoon sweet paprika

3 tomatoes, chopped

1 red capsicum, finely chopped

1 1/2 cup shredded cooked chicken

1/2 cup finely chopped flat-leaf parsley

1 quantity basic dough

1 egg, lightly whisked

1 cup grated cheddar cheese

salad leaves, to serve

Method

1.Cook rice in a saucepan of boiling salted water for 10 minutes or until tender. Drain. Rinse under cold water. Drain.

2.Heat oil in a frying pan over moderately high heat. Add onion, chilli and garlic; cook and stir for 5 minutes or until soft.

3.Add paprika; cook and stir for 1 minute or until fragrant. Add tomato and capsicum; cook and stir for 5 minutes or until soft. Stir in chicken and parsley. Remove pan from heat. Cool. Stir in rice.

4.Preheat oven to 230°C/210°C fan forced. Make Basic Dough. Roll out dough on a piece of baking paper to a 40cm round. Transfer dough (and paper) to a baking tray.

5.Place filling at centre of dough, leaving a 10cm border. Fold edges over filling, stretching dough to cover completely. Brush with egg. Sprinkle with cheese.

6.Bake for 20 minutes or until golden and cooked. Cut parcel into 8 wedges. Serve with salad leaves.

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Ingredients

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