Chicken with rice veggies (Print Version)
# Ingredients:
→ Meat and Staple
01 -
200g of long-grain rice (like jasmine or basmati)
02 -
4 chicken pieces (drumsticks and thighs)
03 -
375ml chicken or vegetable broth
→ Veggies
04 -
1 small hot pepper (optional)
05 -
2 cloves of garlic
06 -
1 small carrot
07 -
250ml frozen green peas
08 -
1 small red onion
09 -
1 small bell pepper (green or red)
→ Spices and Seasoning
10 -
A dash of olive oil
11 -
½ teaspoon ground coriander
12 -
Salt and pepper
13 -
1 bay leaf
14 -
Some fresh parsley or cilantro (optional)
15 -
1 teaspoon paprika
16 -
½ teaspoon turmeric
# Instructions:
01 -
Chop up the garlic and onion after peeling them. Dice the carrot into small cubes. Wash the bell pepper and cut it into small bits. Use the spices to season the chicken pieces.
02 -
Pour the rice and broth into the pot. The liquid should cover the rice by around 2-3 cm. Simmer gently for 20 minutes until all the broth is soaked up.
03 -
Heat some oil in a hot pot. Brown the chicken pieces on every side. Toss in the garlic and chopped onion, cooking until the onion gets soft.
04 -
Mix in the bell peppers and carrots, letting them cook for a few minutes. Stir in the frozen peas last.
05 -
Take it off the heat and let it sit, covered, for 5 minutes. Sprinkle with either fresh parsley or cilantro before serving.
# Notes:
01 -
Go for long-grain rice like jasmine or basmati for this dish.
02 -
This goes well alongside plain yogurt.
03 -
Feel free to swap out the veggies for ones you like.