Best Garlic Chicken Fragrant Rice On A Budget Recipes
SINGAPORE CHICKEN RICE
Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.
Provided by BLUBLOTCH
Categories World Cuisine Recipes Asian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
- Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
- While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
- When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.
Nutrition Facts : Calories 969.8 calories, Carbohydrate 102.5 g, Cholesterol 99 mg, Fat 41.4 g, Fiber 4.1 g, Protein 44.5 g, SaturatedFat 9.2 g, Sodium 1127.7 mg, Sugar 4.5 g
PERSIAN SAFFRON-BRAISED CHICKEN THIGHS
Juicy chicken thighs are braised in a delicious curry-saffron sauce. A simple chicken dish to impress company or to have for a weeknight dinner! Serve with rice, greens, or salad!
Provided by Sumac and Salsa
Categories Chicken Thighs
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place saffron threads into a small bowl and crush them up a bit with a spoon. Add 3 to 4 tablespoons of hot water and stir. Let bloom for about 10 minutes - the water should turn bright yellow/orange. Set aside.
- Season chicken thighs on both sides with about 1 teaspoon salt and freshly cracked pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs and sear on both sides until golden, 3 to 4 minutes per side. Remove and place on a plate to the side. Add onion to the same skillet and cook until soft and translucent, 3 to 4 minutes. Stir in garlic and curry powder and cook until fragrant, about 1 minute.
- Pour in chicken stock and bring to a boil. Reduce heat to a simmer and add saffron mixture. Season with remaining 1 teaspoon salt and freshly cracked pepper. Stir to combine. Return chicken thighs to the skillet, cover, and simmer over low heat for 20 minutes, flipping thighs halfway through cook time. Season to taste and serve with the sauce.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 5 g, Cholesterol 96 mg, Fat 20.7 g, Fiber 1.1 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 1301.1 mg, Sugar 1.4 g
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