{"id":"0aa9b61d-10de-48df-814e-d5c506c449ab","url":"https://recipestripper.com/recipes/0aa9b61d-10de-48df-814e-d5c506c449ab","source_url":"https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/chicken-rice-bowl-with-pedro-ximenez/20pphn106","title":"Chicken and rice bowl with Pedro Ximénez","description":"The humble chicken and rice bowl gets a native Australian twist with a sprinkle of dried sea parsley and saltbush. Pedro Ximénez sherry adds serious richness from its raisin caramelly sweetness, adding a flavour complexity that upgrades this dish to something truly special.","servings":4,"servings_text":"4","prep_time":"PT10M","cook_time":"PT15M","image_url":"https://assets.sbs.com.au/dims4/default/c4b4019/2147483647/strip/true/crop/2309x1299+0+0/resize/1280x720!/quality/90/?url=https%3A%2F%2Fsbs-au-brightspot.s3.ap-southeast-2.amazonaws.com%2Fe1%2F06%2Fc55ca2694b5ea84c95a854f2ade2%2Frx75-recipe-markolive-chickenandrice-creditjiwonkim-tcus8-1.jpg","ingredients":[{"text":"1 ½ tbsp (30 ml) olive oil","item":"olive oil","quantity":1.5,"unit":"tbsp","metric_alternate":{"quantity":30,"unit":"ml"}},{"text":"6 chicken thigh fillets","item":"chicken thigh fillets","quantity":6},{"text":"100 ml chicken stock (use gluten-free stock to make this dish gluten-free)","item":"chicken stock","quantity":100,"unit":"ml","preparation":"use gluten-free stock to make this dish gluten-free"},{"text":"1 cup (250 ml) Pedro Ximénez sherry","item":"Pedro Ximénez sherry","quantity":1,"unit":"cup","metric_alternate":{"quantity":250,"unit":"ml"}},{"text":"½ tsp dried native thyme","item":"dried native thyme","quantity":0.5,"unit":"tsp"},{"text":"½ tsp dried sea parsley","item":"dried sea parsley","quantity":0.5,"unit":"tsp"},{"text":"½ tsp dried oregano","item":"dried oregano","quantity":0.5,"unit":"tsp"},{"text":"50 g butter, unsalted","item":"butter, unsalted","quantity":50,"unit":"g"},{"text":"A pinch dried saltbush","item":"dried saltbush","quantity":1,"unit":"pinch"},{"text":"Salt and black pepper","item":"Salt and black pepper"},{"text":"Cooked basmati rice, to serve","item":"Cooked basmati rice, to serve"}],"instructions":[{"number":1,"text":"Heat the oil in a large frying pan. Once hot, add the chicken thighs and cook until browned on both sides."},{"number":2,"text":"Deglaze the pan by pouring the chicken stock over the chicken. Use a wooden spoon to scrape any browned bits from the base of the pan. Gradually add the Pedro Ximénez sherry, cooking until slightly reduced."},{"number":3,"text":"Add the dried herbs to the pan and simmer until the chicken is cooked through and the liquid has reduced by half."},{"number":4,"text":"Remove the chicken to a plate, then whisk the butter through the sauce in the pan. Add a generous pinch of saltbush, salt and pepper."},{"number":5,"text":"Divide cooked rice between serving bowls. Top with the chicken, spoon over a little of the pan jus and serve."}],"date_published":"2026-10-30T00:03:40.567808+00:00","date_modified":"2026-10-30T00:03:40.567808+00:00"}