Move over Fried and Jollof Rice,this is d new baby. I have done different kinds of rice for the sake of changing from the regulars to be unique in the Kitchen but this,I didn't even know how the end would b till I actually finished and people ate it.
I mean i do a lot of special Rice, its like play time for me but this particular one was because of the absence of one Ingredients and that is Curry powder...lollzzz can you imagine?
I actually wanted to make the traditional Nigerian fried Rice but didn't have Curry powder or thought I did,and it was a Sunday so the matter of running to a store close by wasn't an option and I just had to cook this meal.
so what do I do? I begin, not knowing how the ending would be. I just said to myself if this doesn't work, everyone about to eat this food would have to manage whatever they get,hahahaaaa...
well luckily that wasn't the case, it was HIT recipe and literally a LydiasMoments recipe as the name goes. so nothing is impossible in the Kitchen and there are no limits remember that.
This is one to surely try out for festivities... so lets get cooking
MY CHICKEN VEGETABLE RICE INGREDIENTS - Cut out chicken according to sizes of your choice - 3 seeds of diced Tomatoes - 2 seeds of diced fresh Pepper - ½ cup of Cray fish - Dry Pepper - Salt - ½ table spoon of soy sauce - Bay leaves - No cholesterol Oil - Onion - Thyme ( I made use of the long stranded ones because of their strong aroma) - Cut Vegetables ( Cabbage, Carrot, Spring onions(the green part), Green pepper, Green peas) - Just a little Grated or blended or crushed Garlic and Ginger paste
Prep - Parboil your White rice till about slightly soft and a little hard, then wash and set aside.
- If you are making use of native Rice then there would be no need to wash again because, you should have already washed the Rice in its raw state 6-7 times with Salt before boiling. So in that case you just filter all the Water and set aside.
- Prepare your vegetables and wash thoroughly and set aside. Cut your Chicken largely or into smaller parts.
- Add Salt, a little bay leaves, little dry Pepper, Onions, Thyme and then rub in well. Then add water to float till it floats a little above the Chicken.
- We are not steaming the chicken here, we are boiling it and that’s why need the water. Allow to boil for few minutes, just till about your chicken is cooked a bit but not totally ie under cooked and then remove them into bowl. Don’t let the Chicken Broth or Stock or Water dry out because we would be needing enough of it.
- Now with the Chicken broth still in the pan, add 1 ball Spring onions (The Onion part), Garlic and Ginger and then stir on medium heat for 1 minute.
- Then add your chopped Tomatoes more Bay leaves and leave to boil for 2mins. After that stir and taste for salt and pepper, if needed be sure to add.
- Then add your 1 tbsp. of soy sauce, add your blended Crayfish and stir. After 2mins add in your Chicken and 2 tablespoons of no Cholesterol Oil.
- Mix everything well and if the Water has reduced add a little more and taste, make sure you are Ok with it. After another 1mins bring down from heat.
- Just a tip if you had over cooked your Chicken and you know it’s quite soft to eat, I would advise you separate it from the sauce before pouring it into the Rice and then add it later when adding Vegetables. This is because your Rice is going to stay on heat for quite a while meaning your Chicken may get too soft and start to scatter. So it’s best to under cook your Chicken before transferring it to the Rice, so it could stay whole after cooking.
- Transfer your filtered Rice into a Pot and then pour your Sauce into the Rice. If the Water didn’t cover the Rice, add more water just to float slightly above it.
- Stir the pot well before putting it on heat to prevent the Rice from burning under before the Water totally dries.
- Be sure to stir properly and taste, if everything is intact quickly transfer to fire and cover to cook.
- When the Water has gone below the top to an extent, taste to find out if the Rice is still a bit hard, if it is, add more water again to float to the top of the Rice just on the same level with the Rice.
- Then sprinkle a little salt and pepper if you wish, just to maintain the taste. Then slightly stir the top of the Rice, not to the under, then leave to cook.
- In few minutes time deep a Fork or a cooking spoon to check how much water is left. If the Water is dried but still has very little more to go, add your vegetables.
- At this point you stir everything from top to bottom very well till the Vegetables are well mixed with the Rice. Taste again and add finishing touches with spices if needed...
- Then leave on low heat for 1-2mins and bring down from heat.
…and Bon-appetite…
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