This Chicken Rice is for those times when jollof rice is “hungrying” you, but no way are you going to take the time to chop tomatoes, or blend tatashe, etc. Can I let you in on a secret (albeit a secret you’ll discover when you make this yourself)? This is at par with the best jollof rice out there.
The spices in this rice lend it that smoky flavour that you achieve by letting jollof rice burn a little. I just watched an episode of Andy Bates Street Feast on Food Network where a woman made Chicken Rice. I was inspired to make my own version, and, as it turned out, my version is on its own planet. I’m sure I’ll make that version someday…when I can get Pandan leaves. For now, I looooove this version.
To digress a little, I get emails from people asking me why I don’t have many dessert recipes on the blog, or asking me for alternate cake or cookie recipes. I realise that to be able to maintain a healthy (or semi healthy) lifestyle, there should be some sweet recipes as well (to help you stay on track, or else temptation sets in, and wins!).
I actually have a small collection of dessert recipes, only I’ve never posted them because I’ll get a lot of questions asking “where can I buy this”, and, as yet, I haven’t found a place that sells Almond flour, Chia seeds (will do a huge post on the vast benefits of Chia seeds for PCOS, Endo, Fibroids, etc soon), Coconut flour, etc.
See, these are most of the ingredients I use in my dessert recipes. I’m prone to fibroids, so no more white flour for me, and people with Endo and PCOS shouldn’t eat white flour (even wheat in moderation). I’m working on something, and when that’s done, I’ll post all my healthy and yummy dessert recipes.
Back to my Chicken Rice, you know you wanna make it. Please do, and let me know how it goes.
Ingredients (This serves 6)
- 2 cups of rice, parboiled (use brown rice for Endo, Fibroids)
- 500g of chicken, chopped
- 4 atarodo/habanero, chopped
- 2 medium red onions, sliced
- 2 cloves of garlic, chopped
- 2 teaspoons of ground, dried Tumeric
- 1 teaspoon of Fennel seeds
- 1 teaspoon of Garam Masala
- 2 teaspoons of Paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of coriander seeds, ground
- 1 tablespoon of olive oil
- 1 tablespoon of sesame oil
- 3 stock cubes
- 1 1/2 tablespoons of salt
Mix turmeric, garam masala, coriander, paprika, thyme, 1/2 tablespoon of salt, and 1 stock cube. Rub the spice mixture into the chicken pieces, and refrigerate for 20 minutes.
Put oil in a wok over medium-high heat. After 20 seconds, add the chicken pieces, garlic, and onions. Sauteé for 5 minutes, then remove only the chicken pieces from the wok.
Add 4 cups of water to the wok. Add remaining stock cubes and salt. Add atarodo and fennel. Cover, and bring stock to a boil.
Pour rice in, and stir once. Cover, and cook for 8 minutes.
Nestle the chicken pieces in, cover and continue to cook till the rice is done.
Nutritional Value Per Serving
Carbs: 47.5g (1.8g of sugar)