- 2 Tbsp. Butter or oil.
- 1 lb Chicken Thighs or breast, cut into ½ “strips.
- 1 each Onion finely chopped
- 4 Cups White Rice
- 1 Tbsp. Fajitas Seasoning optional
- 1 Tbsp Sea Salt
- 1 Large Pinch Black Pepper
- 2 Cups Chicken Stock or Water
- ½ Cup Ketchup
- 2 Tbsp. Soy Sauce
- 1 Bay Leaf
- 1 Large Sprig Coriander
In a large pot, sauté the chicken strips in the butter until slightly golden brown.
Add the onion and cook until translucent.
Add the rice and cook, stirring for 1 minute.
Add the fajitas seasoning, salt and pepper.
Mix the chicken stock, ketchup, and soy sauce, then add to the rice.
Add the bay leaf, bring to a simmer.
Turn the heat down low and cook for approximately 30 minutes until the liquid is absorbed by the rice.
Gently fluff the rice and rest for 5 minutes before serving.
Garnish with the coriander.
