- 25 min
Cook the rice
Preheat oven to 400°F
In a pot, bring the rice and 1 1/2 cup of salted water (double for 4 ppl.) to a boil over high heat. Cover, reduce the heat to low and cook for 12-14 min or until all water has been absorbed.
Mince the garlic. Cube the chicken and red pepper. Zest and juice 1 lemon (2 lemons for 4 ppl.). Slice the rest of the lemon(s).
In a medium bowl, whisk together the flour, salt, pepper and lemon zest. Dissolve 1/2 chicken broth cube (1 cube for 4 ppl.) in boiling water.
Cook the chicken
Toss the chicken with the flour mixture until fully coated. Discard the excess flour. In a large ovenproof skillet over medium-high heat, heat 1 tbsp olive oil (double for 4 ppl.). Add the chicken and cook until golden.
Add the broth, butter, garlic, lemon juice and lemon slices to the skillet . Mix the cornstarch with its water to form a paste. Add the paste to the skillet and mix. Bake in the oven for 15 minutes.
In a pan over medium high heat, add a splash of olive oil, and fry the rice with the red pepper and soy sauce for about 5 minutes, stirring often.
Place chicken over the rice and ladle the sauce on top.