Easiest Weekday Dinner- Chilli-Chicken Kabob's with Rice

Welcome to the middle of the week! With busy, tireing days, even the most passoionate cook can long for something simple to prepare for dinner. I often find myself turning to this recipe for its simplicity and taste.  Just a little bit of spice, crunch, and sweetness.

Chilli-Chicken Kabob's with Rice
2 CHICKEN CUTLETS
2 tablespoons CHILLI POWDER
1 tablespoon OIL + 1 teaspoon OIL for rice
1 teaspoon SALT
1 cup WHITE RICE
2 cups WATER
1 package WHITE MUSHROOMS
1 WHITE ONION
1 BEEFSTEAK TOMATO
1 package BAMBOO STICKS
1 large ZIPLOCK BAG
1 peice TIN FOIL

First things first- perpare a bowl of water to soak your bamboo sticks in, they need to soak 20-25 mins so that they don't catch fire in the oven. Pre-heat oven to 350. Next wash your veggies and your meat. Pat all of them dry. Start by cutting the onion in half and then cutting both root sides off. Peel the the skin on the outside off. For each side of the onion cut in 4. Keep these together you will need them chunky. Next cut the tomato in half (vertically). cut the halfs again vertically. Each vertical peice cut horozontally so that you have cunks. You do not need to cut the mushrooms unless you think they are too thick. Lightly coat the veggies in a tiny bit of oil. Cut the chicken cutets in half and then into little cubes.

Next start the rice. I use regular white rice and prepare it using the packaging directions. 1 cup wite rice, 2 cups water, 1 teaspoon oil. Let this all boil and turn the heat off placing a dish over it to keep the steam in and keep the rice moist. While the water is taking its time to boil take your cubes of chicken and place them in the ziplock bag with te chilli powder, oil, and salt. Shake it up, and make sure all the peices are well coated.

Once you have all your veggies cut up and your chicken prepared start threading them on your sticks.  I usually arrange them half an onion cube, chicken, tomato, mushroom, chicken, tomato, mushroom, then half an onion cube. I put the half onion cubes because they are slightly curved and they keep the food on the stick. The tomatos next to the chicken keeps it moist.

Place your sticks directly into the oven on the racks. Place a peice of tinfoil on the rack below so the drippings don't dirty the stove too much. Cook for 15 mins in the oven, for the last 10 mins cook in the brolier part of the oven and raise temp to 450. I use a toaster oven, I find it easier than a regular oven, both work fine though and follow the same directions.

Be careful removing from broiler and transer to dishes with rice in them. I always place the kabob's directly onto the rice so that it takes on a bit of the flavours from the chicken.

I hope you enjoied this recipe and stay tunned for tomorrow's sweet tikka masala with rice and naan bread =]