Sizzling Sticky Barbecue Rice


It is so lovely & hot here in England at the moment.  Considering we've just had torrential rains, floods & tornadoes, a little bit of sunshine and warmth is exactly what we needed.

In typical British fashion, the second the sun came out, so did a hoard of barbecuing Brits in their board shorts & crop tops.  Doesn't matter how warm it actually is, if the sun is out, so are our summer clothes & the barbecue.

The smell is every where and it's infectious.  It's proper put me in the mood to barbecue, but unfortunately that is my Dad's domain.  The dog peed on it once and ever since, he's kept it up the top, covered in a special case held down by heavy bricks...bricks!  I can't say I've ever felt the need to pee on it, but I still get the vibe I should keep the hell away.

So I've made do with this instead.  Ahh look at that sunshine pouring through!  Here we are:  A nice barbecue flavored rice dish, with some grilled chicken.  Lots of smokey flavours, but not too spicy, after all, these last few days of sunshine is probably our summer in it's entirety.

Ingredients you will need:
100g chicken breast, chopped (sub for Quorn or tofu to make this vegetarian)
40g brown rice
2 tablespoons chickpeas (soaked & cooked)
1/2 onion, chopped
1/2 pepper, chopped
6-8 medium chestnut mushrooms, chopped
2 tablespoon tomato puree
4 teaspoons golden syrup (or corn syrup)
6 teaspoons smoked paprika
2 teaspoons Worcester sauce
4 teaspoons cider vinegar
3 cloves of chopped/crushed garlic (fresh is better in this instance)
1 vegetable stock cube
2 teaspoons olive oil
1 teaspoon chili powder
2 teaspoons oregano
1 tablespoon barbecue sauce.
A couple of small tomatoes, chopped

First off, put your chicken, 2 teaspoons of the cider vinegar, the tomato puree, smoked paprika, oregano, Worcester sauce, a little bit of the stock cube, chili powder, garlic, syrup, olive oil, tomatoes and a pinch of salt & pepper in a bowl, cover and leave it in a bowl in the fridge to marinate for about an hour.

In a saucepan, pop water, the rest of the cider vinegar & the stock cube and bring to the boil.  Then pop in the rice.  It takes about 30 minutes to cook brown rice, but check the packet instructions.

Pull out your chicken breast mixture and get your grill plate/sizzle plate/frying pan to a high temperature.  Cook the chicken mixture for 3-4 minutes, add in the onion, mushrooms, pepper & chickpeas and continue to stir for a few more minutes.

Drain the rice (once it's cooked, obviously) and add to the chicken mixture.  Squeeze a little bit of barbecue sauce on top and mix in thoroughly.

Serve!  I served mine with a little bit of Olive Focaccia bread & sunshine!  I'm guessing it would go pretty nice with a beer too, or some cider.  Yep.  Now I'm thirsty.

A long list of ingredients but a quick & easy recipe.  Love it.  I'm off to sunbathe and inhale other people's barbecue smoke.... that's not weird right?


  1. This rice looks amazing - what a unique and awesome idea :D

    Choc Chip Uru

  2. Looks lush!! Will try this on the weekend. Thanks hun x staceybball

  3. You had me at BBQ! Oh my, your blog is making me so hungry!


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