Add a little spice to everyday chicken and rice and watch your senses take flight.
We all like to savor the tastes, delights and delicacies from around the world. Here is a recipe that isn’t too hot and yet has a certain flavor that can get one hot under the collar.
- 4 medium onions
- 2 tablespoons olive oil
- 6 green chilies
- 4 to10 cloves garlic
- 4 chicken breasts
- Small tin of tomato purée
- Tin of plum chopped tomatoes
- 1 tbsp.cumin seeds
- 1 tbsp. ginger powder
- 1 tbsp. paprika
- Heaping tsp. red chili powder
- 3 large cinnamon sticks
- Pinch salt and pepper
- Basmati rice
- Basil sprigs
Finely dice onion and garlic and place to one side. De-seed and coarsely chop chilies and again place to one side. Dice chicken into tablespoon-size chunks.
Mix the cumin seeds with the olive oil in a medium saucepan and heat until the seeds pop. Then reduce the heat and add the onions and garlic to soften.
Add the ginger powder, paprika, red chili powder, cinnamon sticks and the chicken breasts and brown for a minute or two. Season with salt and pepper.
Add about a half-pint of boiling water, cover and simmer for 25 minutes. Remove cinnamon sticks where visible and then add tins of plum chopped tomatoes and tomato puree and the green chilies. Simmer on low heat for a further 10 minutes to reduce the liquid.
I like starch-free rice (or as starch free as possible). I get this by filling a saucepan with hot water, and pouring it over the rice in a strainer to wash the rice, repeating this five more times. Hot water here is essential. After rinsing the rice six times, strain it and cover it with cold water. Boil for 10 minutes or until the rice is soft. Rinse the rice one last time with boiling water from the kettle.
Serving couldn’t be simpler. Place a serving of rice in a heap on a plate, moulding a hole in the centre (like a volcano); then place a portion of garlic chili chicken inside. Chop the basil and sprinkle some on top of the chili. You should find it’s not too hot, but just right.
Originally published on Lifestyles 55.