South Sea Spiced Chicken Rice

Steps

How to make it

Prep 20 min · Cook 18 min

1. Prep: use half of the 1/3 tsp sea salt and half of the 1/4 tsp cracked black pepper with the South Seas spice blend to season 180 g diced chicken; marinate 10 minutes and reserve the remaining salt and pepper for finishing. Bring the risotto rice to room temperature and warm 250 ml broth.
2. Heat 1 Tbsp olive oil in a skillet over medium; stir-fry marinated chicken with South Seas spice blend to taste 5–6 minutes until golden outside and fully cooked; set aside.
3. In the same pan, stir-fry risotto rice to taste over medium heat 2 minutes until grains are coated with oil and fragrant (toast the rice).
4. Reduce to medium-low; add about 1/2 ladle hot broth at a time, stirring until absorbed, repeat 4–5 times about 8 minutes until creamy risotto texture.
5. Return the chicken and toss with the risotto; taste and adjust with the reserved sea salt and black pepper.
6. Raise to medium heat and reduce until every grain is coated in spiced oil with a lightly sticky bite.
7. Plate and sprinkle a little more South Seas spice blend on top if desired.
8. Serve hot—the rich South Seas spiced chicken rice of Second Floor Cafe.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions