With  savoury rice


This a quick and easy dish full of flavour and ideal for lunch or as a light supper



If you want for more people just increase the ingredients accordingly (x2/x3/x4)


20 minutes

Prep. time:

10 minutes




1 Small chicken breast cut into four pieces

4 rashers of bacon

1 Tomato halved

2 Whole button mushrooms

2 pieces of green pepper cut from a medium size pepper

Piece of leek approx 6cm long cut into three rings

1 red Chilli pepper


1 cup full of long grain rice

Small onion finely chopped

Garlic clove finely chopped

Rest of the green pepper finely chopped

Two button mushrooms finely sliced

50 gms frozen peas

2 bay leaves

½ ltr of chicken stock

½ chicken stock cube

Saffron or Turmeric


Step by Step Instructions

Step 1

Preheat oven to 180/Gas 4

Wrap each piece of chicken in a rasher of bacon

Assemble with the prepared vegetables on a long metal skewer as in the picture

NOTE if you don’t want the leek to be crunchy, blanch in boiling water for 2 minutes


Step 3

In a separate oven pan add some olive oil and place the kebab.

Season with salt and pepper and brown on both sides ( 30 seconds each side.)

Put in the oven for 15/20 minutes


Step 2

In an oven proof fry pan pour a glug of olive oil

Add the chopped ingredients of onions, garlic, pepper and onions and sauté for two minutes.

Add the rice and stir

Add the chicken stock (If you do not have chicken stock put a whole chicken cube into ½ ltr of water)

Stir the rice and sprinkle with the ½ stock cube, black pepper and add the bay leaves and the frozen peas.

Place in the oven.

Step 4

When the rice is cooked, remove from pan and place on the base of a long plate.

Place the kebab on top (as picture)

I served mine with a yoghurt and coriander dressing.

Bon Appétit !