Want Something Nice? Chicken and Rice

Chicken and rice. That’s all you need to hear. It even sounds comforting, doesn’t it? Nearly every culture I can think of boasts one or more dishes that combine chicken and rice, and for good reason. They go great together. You don’t even need to know exactly what the end result will be, all that matters is you’re in for a good time.

Whether it’s Oyakodon from Japan, Jollof Rice from West Africa, Paella Valenciana from Spain or even some Chinese-American Chicken Fried Rice, you can find a version of chicken and rice wherever you are in the world. It’s like they were meant to be together.

So, what does chicken and rice mean in MY kitchen? Well, being a lazy cook, it’s gotta be a one-pot meal. Even the rice. I want tender meat, lots of herbs and spices and other punchy flavours. This dish is a twist on some others I’ve seen. It calls no region home, mixing techniques and ingredients from all over. I suppose it’s primarily Indian, but India has so many regions with their own exquisite cuisines, I feel that just labeling it “Indian” would be a disservice.

Have all your ingredients prepped, measured and at the ready for this one. You don’t want to be futzing about for your onions as your spices go from bloomed to burnt. Any recipe dealing with either dry toasting or oil blooming of spices is one where your mise en place needs to be, well… en place.

The sky was just starting to get grey as I put the finishing touches on this pot of sunshine and belly hugs. The only thing nicer than chicken and rice would be world peace. As GIR says:

Peace is nice, Peace is nice, Peace is better than chicken and rice! Peace, peace, peace. Nice, nice, nice. Peace, peace, chicken, chicken, rice, rice, rice.

GIR, Invader Zim: Enter the Florpus, 2019

So, without further ado, let’s get to the recipe:

Chicken and Rice

Ingredients:

• 6 boneless, skinless chicken thighs
• 30mL (2 tbsp) plain Balkan or Greek-style yogurt
• Kosher salt, to taste
• 4.2g (1 tsp) Korean chili powder
• 2.1g (1/2 tsp) turmeric
• 4.2g (1 tsp) cumin
• 2.1g (1/2 tsp) allspice
• 2.1g (1/2 tsp) ground cinnamon
• 1g (1/4 tsp) ground clove
• 4.2g (1 tsp) garlic powder
• 4.2g (1 tsp) ground ginger
• 8.4g (2 tsp) garam masala
• 1 lime, zest and juice only
• 10 black peppercorns
• 2 star anise pods
• 2 bay leaves
• 3 yellow onions, peeled and roughly chopped
• 9 cloves garlic, peeled and thinly sliced
• 2” knob of ginger, peeled and minced
• 225g (8 oz.) button or crimini mushrooms, cut into wedges
• 4.2g (1 tsp) ground coriander seed
• 1 398mL can coconut milk
• 2 pinches of saffron threads
• 1 jalapeño, cored and seeded, finely diced
• 210g (1 cup) Basmati rice, rinsed well
• Freshly ground black pepper, as needed
• 1 small bunch of mint, leaves only, roughly chopped
• 1 small bunch of Italian parsley, leaves only, roughly chopped

Method:

1. In a medium sized, non-reactive bowl mix the chicken thighs with a large pinch of salt, the yogurt, turmeric, cumin, allspice, cinnamon, clove, garlic powder, ground ginger and 1 tsp of the garam masala. Mix well, until evenly coated, add the lime zest then cover and refrigerate for at least 30 minutes up to 4 hours.
2. Once the chicken is marinated, heat a film of canola oil over medium high heat in a large, heavy bottomed pot or Dutch oven. Sear the chicken pieces well on both sides, 2-3 minutes per side, then transfer to a plate to cool. Set aside.
3. Add a drizzle more oil to the pot if it seems dry, then to the hot oil add the peppercorns and star anise. Allow to bloom for 1 minute, then add the bay leaves. Bloom 1 minute more, then add the onions and a large pinch of salt.
4. If spices have cooked onto the bottom of the pot and threaten to burn, add a drizzle of water, scraping them off the pot bottom once deglazed. Turn the heat down to medium and cook the onions for about 10 minutes, until slightly coloured and softened.
5. Add the garlic and ginger, cooking until softened and fragrant, about 2-3 minutes.
6. Add the mushrooms and one more large pinch of salt to begin extracting their moisture. Allow the mushrooms to cook until all their water has evaporated, roughly 10-15 minutes, stirring occasionally.
7. Add the chicken back to the pot with whatever juices have accumulated on the plate. Stir in the ground coriander and remaining garam masala and cook until the chicken is coated and fragrant with the spices, 2-3 minutes.
8. Add the saffron and coconut milk, stirring to combine. Sprinkle the diced jalapeño into the pot, then turn the heat back up to medium high and bring to a boil.
9. Add the rinsed rice, stirring to combine well, turn the heat to medium-low and allow the pot to come to a simmer. Cover and let cook for 5 minutes.
10. Going against all the rice knowledge in the world, uncover the pot, stir well, re-cover and cook 5 more minutes.
11. Repeat step 10.
12. Turn the heat off under the pot, uncover and stir well. Taste for doneness and seasoning, adding salt and pepper as desired. If the rice needs a few seconds more cooking, drizzle in a bit of water, cover the pot and let steam over the lowest heat for 5-10 more minutes.
13. Uncover the pot, drizzle the chicken and rice with the lime juice and garnish with chopped mint and parsley.

It might not be traditional, but it certainly is tasty. The aromas that this dish fills your house with are unreal. Just remember to be prepared and actively engage yourself with the cooking. Taste as you go, be critical. Especially with this method. The rice you use might differ from mine slightly, so you need to taste for doneness. A little more steam never hurt anyone.

I really hope you try and enjoy this take on chicken and rice. This is a dish to cure what ails you and yours. Make it for your loved ones. Make it for yourself. Just make it. And let me know how it goes in either the comments below or by shooting me an email. Until next time!