Easy chicken and rice recipe

In modern world people are more aware of the healthy diet foods which will help them to lead a good life. If you do not eat healthy foods then you will be succumbed to various diseases. Rice is considered as a staple food for most of the Asians, particularly the East Asians. One of the reasons for rice being the staple food is the climatic conditions of these tropical countries that are suitable for growing rice. Chicken with rice is a terrific combination as a food, when they are combined properly. There are many varieties of rice available though. It is your choice to choose the right one that you like the most. For example, there are Basmati, Seeraga Samba and Ponni rice. Each one of them gives a different taste when added with chicken. The aroma you get awhile cooking the rice with chicken, adding spices is simply irresistible and your mouth and senses would love to taste. This takes about 10 minutes of preparation time and about two hours for the cooking time. Although the total time of 2 hours and 10 times for making this dish appear to be long, once you taste the dish, you will feel that the time spent was worthy. The dish could be used for four to six servings.

Ingredients required

  • For making Chilly sauce
  • 6 cloves of garlic, chopped
  • Chopped fresh red chilies, 2 table spoons
  • Freshly squeezed lemon juice, 3 tablespoons
  • Salt
  • For chicken and rice
  • 2 lbs of chicken
  • 4 pieces of fresh, peeled ginger
  • 8 cloves of garlic, finely chopped
  • 4 cups of long grain uncooked rice
  • 1 scallion, Cut into 1 inch pieces
  • olive oil/ vegetable oil 6 tablespoons
  • 1 teaspoon salt

    Preparation method

    For the preparation of chili sauce, add garlic, red chilies and lemon juice in a bowl, mix them well and season with salt to taste.

    Take large bowl/ pot, fill it with required water to submerge the chicken and add salt and boil. Stuff the cavity of the chicken with scallion and ginger and add the chicken to the boiling water with its breast side facing down Continue to cook the chicken for about 40 minutes on low heat to simmer under boiling point. Once the chicken is cooked, remove it give an ice water bath for about 5 minutes to stop further cooking of the chicken and to keep its skin crisp. Drain the chicken, remove the bones and cut into bite sized pieces. Reserve the chicken stock, hot (add 1/4 cup of it to the chili sauce). Heat the oil in a saucepan over high heat. Add garlic and fry. Add the rice, stir, and fry for about 2 minutes. Add enough of the saved chicken soup to reach a 1/2 an inch level over the rice. Bring to boil, add salt and lower the heat. When steam forms the rice, cover it and steam for about 30 minutes. Arrange the rice and chicken on platter with chili sauce.