Jump to Main ContentJump to Primary Navigation

Recipe: Chicken and rice

Serves 4

Prep:

Cook:

Serves:

    I am constantly looking for filling and uncomplicated recipes to make for my two small children. It is a tough assignment to find meals which are compatible with their delicate little taste buds, which are not wildly unhealthy and which adults are happy to eat too.

    One Sunday afternoon, with little more than a couple of pieces of chicken in the fridge, some rice in the store cupboard and two very hungry but rather fussy kids, I concocted something in desperation. Risotto was too time-consuming (and I didn't have the correct kind of rice anyway) but a pilaff seemed eminently do-able. I decided to use a little cinammon and allspice which add a lovely warm, aromatic flavour and some turmeric to make everything look a little more, well, yellow.

    It worked so well that now they plead with me to make my chicken and rice dish. The only modification I have made since that first day has been to add some grated carrot to up the vegetable content. If I am making the dish for adults I garnish it with some snipped chives (or yucky green stuff as the kids describe it).

    Serves 4

    Ingredients
    ● Six chicken thighs; skinned, boned and diced
    ● One large cup basmati rice
    ● One medium onion
    ● Three cloves garlic
    ● One carrot
    ● 1½ large cups hot chicken stock (fresh or from a cube)
    ● 1 teaspoon cinnamon
    ● 1 teaspoon allspice
    ● ½ teaspoon turmeric
    ● Salt and black pepper
    ● 1 tbsp olive oil
    ● To garnish: chopped chives (optional)

    Method
    ● Chop the onion and garlic and peel and grate the carrot.
    ● Sweat the garlic, onion and carrot gently in a medium saucepan with the olive oil until the carrot is soft and the onion translucent
    ● Turn up to three-quarter heat and add the chicken. Cook with the vegetables until it has begun to turn white. Add the rice and the spices.
    ● Turn in the pan for 30 seconds or so until the rice is coated with oil.
    ● Season to taste.
    ● Add the hot stock to the pan and bring to the boil. Put the lid on the pan and turn the heat down to minimum.
    ● Cook for 15 to 20 minutes until the stock has been absorbed and the rice is soft and fluffy.
    ● Garnish with chives and serve.

    Method
Food

Making veggies centre stage

Victoria Prever

Friday, July 28, 2017

Making veggies centre stage
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'