CHICKEN WITH RICE, IS ALWAYS A GOOD IDEA!
Happy Youth Day foodie friends ️
I couldn’t be more happier to have this day off and just relax a little. It’s been a busy week!
I’m quite fussy on chicken dishes, thus I’d rather have my plate filled with veggies instead. However, this midweek chicken and rice dish is brimming with colour, texture and flavours. It really ticks all the boxes of comfort, tasty and versatile in one go. I like recipes that are simple, easy and very comforting, that can be whipped together at the last moment using pantry staples. It’s the kind of food I imagine eating on a cold winter’s day near the fireplace. I decided to give it some Indian attitude adding some heat to it. The crunch of the peanuts in every bite, is the game changer!
ASIAN TWIST CHICKEN AND RICE
Ingredients
- 4 chicken fillets (cut into slices)
- 1½ cups rice (soaked for 30 mins) (I used basmati rice
- 1½ cups vegetables of choice (cut up) (I used carrots, sweet red peppers, peas, corn etc)
- 4 tbsp oil
- 2 tbsp butter
- 1 onion (chopped)
- ½ tsp tsp jeera seeds
- ½ tsp turmeric
- 2 tsp chili powder or Madras mixed masala
- 1 tsp garam masala
- 2 tsp ginger garlic paste
- ¼ cup teriyaki sauce (optional)
- salt to taste
- water as needed
- ½ cup peanuts (fried in a little oil until crispy)
Instructions
- Heat oil and butter in a large saucepan over medium heat.
- Fry onion and jeera seeds until onions are soft and translucent.
- Add in the chicken pieces, spices, ginger garlic paste and teriyaki sauce
- Stir to combine and allow to simmer until the chicken changes colour and cooks a little.
- Do not let the pot dry out, add a little water as needed to help the process
- After 10 mins, add in the soaked rice and vegetables, salt to taste and 2 cups water
- Stir to combine and leave to simmer until the rice is cooked and the vegetables are tender
- This should take approximately 20 minutes
- Add water if the mixture dries out to help the process
- Once all is cooked, steam on low heat for 5 minutes.
