Chicken Rice Chilli

There is something about chicken rice chilli that makes the whole experience of eating chicken rice that much more upbeat. My hubby for one loves the chilli. I have seen him ordering just the rice and ate it with the chilli. So I have decided to make a bottle to store at home.

it's really simple to make and I did it all in under 20min including washing up so I managed to get this yummy bottle done way before my little girl called for attention.

Here's the recipe.

Chicken Rice Chilli

8 - 10 big red chillis

4 - 8 cloves of garlic

2 inch chunk of old ginger

2 tbsp white rice vinegar

Just whizz everything together in an electric food processor. I used a mini electric chopper so I had to chop the chillis and ginger into smaller chunks. Store in any dry glass jar and it should keep in the refrigerator for about 1 week. You can keep it longer if you want but the taste will alter. Enjoy!

Note:

The chilli, garlic and ginger should be kept dry and void of any water droplets or moistyre, This helps the sauce keep longer and prevent from growing mouldy faster.

I also washed the chilli the night before and let it air-dry. Alternatively, you can wipe the chillis dry with a piece of dry cloth.