Ingredients for the chicken

  • 6 Brito’s chicken pieces
  • St Louis salt & pepper to taste
  • 1 teaspoon paprika
  • 4 tablespoon butter, melted
  • 1 teaspoon St Louis BBQ Lemon & Garlic
  • 1 teaspoon Brito’s crushed garlic
  • 1 tablespoon olive oil

Ingredients for the rice

  • 2 tablespoons cooking oil
  • ½ cup frozen vegetables
  • St Louis salt & pepper to taste
  • 2 cups water
  • 1 cup rice


In a pot, add 2 tablespoons of oil, frozen veggies, salt, and pepper, and cook for 5-7 minutes

Add the water and cover the pot with a lid.

Bring the water to a boil, and then add the rice. Cook on medium-high heat until most of the water has evaporated and the rice is almost cooked.

Lower the heat to the lowest setting and cover the rice. Let the rice steam for 5 minutes or so, until it’s completely cooked.

Remove from heat and fluff the rice with a fork and set aside.

Preheat the oven to 200°C. Season chicken breast with salt, pepper, paprika and set aside.

In a small bowl mix together the butter, crushed garlic and BBQ Lemon & Garlic. Set aside.

In a cast-iron skillet, heat olive oil over medium heat. When the skillet is hot, add the chicken. Sear until golden. It’s about 1-2 minutes on each side.

Pour garlic butter mixture over the chicken. Place skillet in the oven and cook until cooked through. It’s about 20-30 minutes or until the chicken gets to an internal temperature of 73°C

Remove from the oven. Using a spoon, pour some of the butter sauce left in the skillet onto the chicken before serving.