Rice with chicken

Name: Rice with chicken - Vanesa E.
Ingredients: onion Salt Pepper Rice Chicken thighs Turmeric 1 potato

Meat - Rice with chicken by Vanesa E. - Recipia

Chicken rice is the kind of dish that is made in a single pot and does not require much preparation. The onion is softened first, then the chicken thighs are lightly browned before being left to simmer. Finally, the potato and rice are added, which cook in the same sauce. Turmeric gives it a nice color and a subtle flavor without the need for many spices. Quick info Total time: about 40 minutes of cooking, plus the time to prepare the ingredients and the 15 minutes the rice sits in water Preparation time: not specified in the original recipe Cooking time: about 40 minutes Servings: not specified; depends on the amount of meat and rice used Difficulty: easy Recipe type: pilaf with meat, rice with meat, homemade food Ingredients Onion Salt Pepper Rice Chicken thighs Turmeric – 1 teaspoon tip Potato – 1 piece Water – enough to cover the meat The recipe does not specify quantities for onion, rice, chicken thighs, salt, and pepper. These are determined based on how much food you want to prepare and to taste. It is important for the rice to be washed and soaked in water for 15 minutes before being added to the dish. Preparation method 1. Prepare the ingredients Wash the rice in water and let it soak for 15 minutes. This step is done before putting it in the dish. Peel the onion and prepare the chicken thighs. The potato is added later, so it can be prepared in the meantime. 2. Sauté the onion Put the onion to sauté. Let it soften without rushing it. It does not need to be fully cooked at this stage, as it will continue to simmer with the chicken. 3. Add the chicken thighs When the onion has softened, add the chicken thighs and fry them a little. They do not need to be fully cooked now; they will cook further in water, covered. 4. Season the meat Add a teaspoon tip of turmeric, then season with salt and pepper to taste. Stir so that the spices distribute over the meat and onion. 5. Simmer the chicken Pour in enough water to cover the meat. Cover the pot with a lid and let the thighs simmer for about 25 minutes. The time is indicative, as it may vary depending on the size of the thighs and how quickly the dish boils. The important thing is that the chicken has time to cook before adding the rice. 6. Add the potato After about 25 minutes, add the potato. In the original recipe, a single potato is used. Continue to simmer the dish covered. 7. Add the rice About 15 minutes before you take the pot off the heat, drain the rice that has been soaking in water and add it to the dish. Simmer on low heat, with the pot covered. The rice must cook in the liquid from the pot, together with the chicken and potato. If the heat is too high, the liquid may evaporate too quickly, and the rice may cook unevenly. Therefore, at this stage, low heat and a lid are recommended. 8. Check the dish After about 15 minutes of simmering the rice, the dish can be taken off the heat. Check if the rice and potato are cooked. If necessary, leave the pot on the heat a little longer, without changing the recipe with additional ingredients. Why I make the recipe often I like it because it has a simple preparation and uses few ingredients. The chicken, rice, and potato cook together, and the onion and turmeric are enough to give it flavor and color. It is a dish suitable for days when I want something hearty without preparing the meat and side separately. Another advantage is that the steps are easy to follow. The rice is added only towards the end, and the 15 minutes of simmering are enough for the dish to be ready approximately at the same time as it. Tips and variations Tips Wash the rice and let it sit in water for 15 minutes before adding it. This is a step mentioned in the original recipe and must be done before boiling. Do not put the rice in from the beginning. It is added about 15 minutes before the dish is taken off the heat, after the thighs have simmered for about 25 minutes and the potato has been added. Keep the pot covered during boiling. The recipe states that both the meat and the rice should simmer covered. Use low heat after adding the rice. This way, the rice cooks in the liquid from the dish without it evaporating too quickly. Salt and pepper are added to taste. If you are unsure about the amount, it is wiser to start with less and check the taste during boiling. Substitutions The recipe does not specify substitutions for the main ingredients. Turmeric and curcuma are the same powder, so you can look for the ingredient under either of these names. Chicken thighs are the meat used in the original version. To keep the recipe unchanged, it is preferable to use chicken thighs. Variations The amount of salt and pepper can be adjusted to taste. There is no need to change the other ingredients to get a different version of the recipe. If you are preparing a larger quantity, keep the same sequence of steps: onion, meat, spices, water, potato, and then rice. The exact time may vary depending on the amount put in the pot, so check if the ingredients are cooked. Serving ideas Chicken rice is served as a main dish, right after it is ready. The chicken and rice are cooked in the same dish, and the potato is part of the preparation. A separate side dish is not necessary. Frequently asked questions How long should the chicken thighs boil? The thighs boil for about 25 minutes after the water is added and the pot is covered. The time is indicative and may vary depending on the size of the thighs. When is the rice added? The rice is added about 15 minutes before you take the dish off the heat. Before this step, it must be washed and soaked in water for 15 minutes. Is it necessary to keep the pot covered? Yes. In the recipe, the meat simmers covered, and the rice cooks on low heat, also covered. The lid helps retain the necessary liquid for boiling. How much water should be added? Add enough water to cover the meat. The recipe does not specify an exact amount, as this depends on the quantity of thighs and the size of the pot used. Can I use more than one potato? The presented version uses one potato. If you increase the amount of the other ingredients, you can also adjust the amount of potato, but the cooking time may vary. Nutritional values Nutritional values cannot be accurately calculated for this recipe, as the quantities of chicken thighs, rice, onion, and salt are not specified, nor the number of servings. As a general estimate, a serving of chicken rice will contain approximately 350–550 calories, depending on the amount of meat and rice used. Proteins can reach about 20–35 g, carbohydrates 35–65 g, and fats 8–25 g. These values are indicative and can vary quite a bit. Chicken thighs mainly contribute with proteins and fats, while rice and potato provide carbohydrates. Salt cannot be estimated without a clear quantity, which is why it is not included in an exact calculation. Storage and reheating If there is leftover food, keep it in the fridge in a covered container. Since the dish contains rice, it is good to cool it and put it in the fridge as soon as it is no longer hot. When reheating, heat only the amount you want to serve. The rice may absorb the liquid after cooling, so the texture may be denser the next day. The dish can be reheated until it is well heated, without being left out for a long time at room temperature. Chicken rice is best fresh, but it keeps well for a later meal if stored correctly and reheated thoroughly.

Rice with chicken

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