Sticky Chicken Thighs with Egg and Rice Salad | Spekko Rice
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Sticky Chicken Thighs with Egg and Rice Salad

Sticky Chicken Thighs with Egg and Rice Salad

A satisfying dish. Kids love this chicken dish.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1 X 330 ml can cola type soft drink
    250 ml (1 cup) tomato sauce
    ½ onion, chopped
    15 ml (1 tbsp) garlic powder
    8 chicken thighs, skin removed

    Rice salad
    500 ml ( 2 cups) cooked Spekko Long Grain Parboiled Rice
    2 radishes, halved and thinly sliced
    2 hardboiled eggs, chopped
    ½ cucumber, seeded, halved and thinly sliced
    125 ml (½ cup) thinly sliced celery
    ¼ cup finely diced red onion
    125 ml (1/2 cup) mayonnaise
    15 ml (1 tbsp) Dijon mustard
    salt to taste


    1.In a deep heavy based pot bring the cola, tomato sauce, onion and garlic to the boil. Reduce the heat, simmer and reduce by 1/2.
    2.Add chicken, stir to coat and simmer covered for 20 minutes.
    3.Uncover and simmer further until chicken is fully cooked and sauce has thickened and sticky.
    4.To make the rice salad: Mix rice, radishes, eggs, cucumber, celery and onion together in a bowl. In a separate bowl mix mayonnaise and Dijon mustard. Season with salt to taste. Toss through salad.
    5.Serve the sticky chicken with the rice salad.

    From the Spekko kitchen
    Use any pre-prepared mustard in this dish.

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