date:Jul 23, 2014
coat chicken.
2. Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, turning, for 4 minutes or until golden. Transfer to a plate.
3. Add onion to pan. Cook, stirring, for 2 to 3 minutes or until softened. Add rice. Stir for 1 to 2 minutes or until rice is coated. Stir in sultanas, apple and tomato. Transfer mixture to a 10 cupcapacity, 25cm (base) round ovenproof dish. Arrange chicken over rice, pressing down gently. Pour over stock. Cover tightly with foil. Bake fo