1 Cup of rice1 teaspoon Tumeric powder4-5 Saffron threads1 teaspoon Egg yellow food colouringMushroom, sliced in halfGrilled chicken, shredded1 teaspoon Coconut oil2tbs Butter1 Small Onion, diced2 Green Chillies, finely chopped 2 Cloves Garlic, finely chopped1 teaspoon Smoked Red Chilli flakes1 teaspoon Portuguese spice1 teaspoon salt1 teaspoon ground black pepper4 tablespoon Portuguese sauceAirfried potato wedges (optional)Garlic herbs or chives to garnish
1. Rinse and boil rice for 10mins, add tumeric, salt andsaffron to the water. Drain the water and set aside.2. Heat oil and butter in a skillet on medium heat, add the onion, sauté until translucent then add the garlic,chilli and mushroom, sauté for 5mins3. Now add the chicken, spices, the sauce and stiry fry for 3-4 minutes.4. Finally add the food colouring to the cooked rice, fluff the rice with a fork and then gently combine the rice with the other ingredients.5. Stir fry the rice for 3-5 minutes. Adjust seasoning, top with airfried or deep fried potato wedges. garnishwith garlic herbs/chives. Serve immediately.
INFO & TIPS
I left out chicken and served with fish or saucy chicken strips