Chicken and Rice Recipe | How to Cook Chicken and Rice | Infoods

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and nutrients, while white rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and health benefits, while paprika is more economical.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Homemade broth is healthier, and vegetable broth is often less expensive.

Wash and soak 1 and 1/2 cups of long grain mati rice.

Prep ingredients: chop onions, crush garlic and ginger, dice carrots, and chop zucchini and green capsicum.

In a heavy bottom pot, add 2 tbsp of cooking oil and heat.

Add chopped chicken to the pot and cook for around 2 minutes on one side, then flip and cook for an additional 3-4 minutes until browned.

Transfer the chicken to a plate and set aside.

In the same pot, add chopped onions and sauté for around 1 minute until soft.

Add thumb-sized ginger and 5 cloves of crushed garlic, sauté for around 30 seconds until aromatic.

Add diced carrot to the pot and return the chicken along with its juices, cooking for around 1 minute.

Transfer the soaked rice into the pot and toast for around 1-2 minutes.

Add half a teaspoon of paprika, half a teaspoon of garlic powder, and 1/4 teaspoon of cayenne powder, along with 2 chicken seasoning cubes and 1 chicken stock cube, tossing to combine.

Add 3 cups of water to the pot and stir, waiting for the water to come to a boil (about 30 seconds to a minute).

Once boiling, add chopped zucchini and green capsicum on top, then cover and reduce heat to low.

Simmer for around 5 minutes or until the rice is fully cooked and water is evaporated.

Fluff up the rice and chicken with a fork and garnish with coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level: