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Chicken Rice Recipe

  • 2servings
  • 25minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, H, C
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. approx 1 cup of chicken , chopped into small less-than-bite sized pieces

  2. 2 cups rice

  3. I-1/2 cup of finely diced vegetables (I like a mix of capsicum , snow pea , celery-something fresh and light that will add a bit of crunch)

  4. 1/3 cup of peas (I use frozen)

  5. a handful of fresh, chopped shallots (I think other countries refer to these as scallions ?)

  6. fresh parsley , chopped roughly

  7. optional; chicken / vegetable stock

  8. for the marinade;

  9. olive oil

  10. approx 2 tsp, powdered tumeric

  11. approx 2 tsp, curry powder

  12. a dash of tamari (or soy)

  13. a pinch of mixed dried herbs

  14. 1 clove garlic , diced finely

  15. Everything is adjustable depending on your tastes/ingredients. More or less chicken , or none. Different vegetables , such as cauliflower ...Less/more rice or vegetable.

Instructions Jump to Ingredients ↑

  1. Put rice on to cook (I always use my rice cooker for this)

  2. Mix all marinade ingredients together, I say approximate because it's not dreadfully important; I always just sort of tip it in. Use a good splash of olive oil (or your preferred cooking oil) to blend it all together. It should be a reasonably runny paste once you've mixed the tamari in too.

  3. Add chicken to the marinade, stir through so it's all well covered and allow to stand while you prep your other ingredients.

  4. Stirfry chicken in a large wok or pan, along with any excess marinade. Cook until it's browning, stirring occasionally to make sure it isn't sticking. If it is, you may want a dash more oil. If you're choosing to use a vegetable that may want a quick fry, I add it now too.

  5. Check your rice, if it's close to done, I add my frozen peas to the top and replace the lid on the cooker-it steams them for the last minute.

  6. Once chicken is nicely brown, add rice to the wok, stirring through well so it collects all excess spice and adopts a nice fresh colour from the tumeric. Add vegetables, and mix through.

  7. It's here I add a small dash of chicken stock to the rice, if I want the extra flavour.

  8. Lastly, toss fresh parsley and shallots through and serve.

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