Monday, December 28, 2015

Chicken and Yellow Rice One Pot Dish


This Chicken and Yellow Rice is an easy and satisfying one pot dish that will make your family run to the table. I think all cooks can get excited that this is a one pot dish that so it's easy to cook and clean up.  

I cooked this right on the stove top and it took me less than 30 minutes.  Then I let the rice sit for 15 minutes to steam and served it with boiled eggs and mango chutney. You can also make some Deviled Onions (Seeni Sambol) if you want to give a spicy side dish to the rice or any vegetable or meat curry will also go well.

Make sure you rinse your basmati rice well and drain it so the rice can saute in the pot.  I also took the chance to add loads of veggies into the rice by adding celery, bell pepper and a bag of mixed veggies. Of course adding the bag of mixed veggies is totally optional, but I love all the color and nutrition it gives the dish.

Remember to season each layer of the dish so everything comes together and tastes delicious.  I used some help from the grocery store and used Knorr Chicken Bullion Powder to flavor the rice well.  

This is definitely a one pot dish that you will want to make again and again. 

Chicken and Yellow Rice One Pot Dish
Recipe by Ramona from Kitchen Simmer

3 cups basmati rice
6-7 cups hot water (I boiled water in a kettle)
1 1/2 pounds marinated chicken breast cut into large cubes (see marinate below) 
2 medium onions finely chopped
3-4 stalks celery
1 large green bell pepper finely chopped
2 jalapeno peppers finely chopped 
12-15 curry leaves-optional
2 pandan leaves -optional
2-3 cardamom pods
2-3 cloves 
small piece of cinnamon stick
1 stick of margarine
3 Tbs Knorr chicken bullion powder
1 tsp turmeric powder
10oz bag of frozen veggie mix (green beans, peas, carrots, corn)-optional

Chicken marinade seasoning:
1 tsp paprika
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 Tbs Garam Masala powder
Salt and black pepper to season chicken 

Optional: Serve with boiled eggs, any spicy curry, salad and chutney

Special equipment:  Large pot (or dutch oven) with tight fitting lid

Step 1: Rinse rice well and then place in a mesh colander and strain. Set aside until later. 

Step 2: Cut chicken and season with chicken marinade and mix well with chicken.  Marinate for 30 minutes in a bowl on the counter to bring chicken to room temperature. 

Step 3:  Heat 2-3 Tbs canola oil in a large pot and add cinnamon stick, cardamom pods, cloves and marinated chicken to brown.  Brown chicken for 3-4 minutes. 

Step 4:  Add curry leaves and pandan leaves next and saute for a minute.  Then add celery, onion, bell pepper, jalapeno pepper to pot and saute with some salt for 5 minutes with chicken.   

Step 5: Next add stick of margarine and allow to melt with chicken and vegetables.  Then add the washed and drained rice to the pot. Saute rice with all ingredients for 2-3 minutes. 

Step 6:  Add 6 cups of hot water, bullion powder and turmeric powder to pot.  Stir well with rice and chicken.  

Turn heat up to high and cook for 10 minutes (stir occasionally to keep rice from sticking to bottom of pot).  

Then turn heat down to medium-low, add a 10oz bag of veggie mix and mix into rice.  Place lid on pot and cook for another 10 minutes.  

Step 7:    Then taste rice to make sure it's cooked through.  Turn stove off and keep lid on pot for 15-20 more minutes to finish steaming rice.  Serve hot.  Enjoy.


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