Quick chicken and rice recipe that lets the microwave do all the job. Since the rice is fried in the tray, you finish up with beautifully toasted bites and also soft beans, whereas the chicken, coated with spices, is cooked up on top.
|
Ingredients: |
Quantity: |
|
Chicken(legs) |
8 Pieces |
|
Coriander |
A large handful (finely chopped) |
|
Onion |
1 large Piece |
|
Garlic |
3 cloves (finely chopped) |
|
Basmati Rice |
270g |
|
Cardamom pods |
2 (seeds only) |
|
Pease |
200g (frozen) |
|
Boiling water |
650ml |
|
Garlic Powder |
1 Teaspoon |
|
Salt |
According To Taste |
|
Onion Powder |
1 Teaspoon |
|
Cayenne Pepper |
1 Teaspoon |
|
Cooking oil |
2 Table Spoon |
Method:
- Heat oven to 200C/180C Fans / Gas 6. Lightly grease a large toast tray and place in the onion and garlic. Drizzle over the molten butter and whisk in the onions. Bake for 10–15 minutes, making sure they don't start to smoke. Keep an eye on it – if the sides are grabbing too easily, remove the tray and mix the onions before heading to the oven.
- In the meantime, apply salt, garlic, onion, and lime juice to the chicken in a cup. Spread the oil on the drumsticks and coat with the spicy rub.
- Remove the onions out of the microwave and add the rice and cardamom seeds. Mix well, then place the drumsticks on top of it. Pour it in the warehouse (or hot water). Wrap in foil and simmer for 30 minutes.
- Pull from the microwave, put the chicken drumsticks on the small plate, then add the peas to the rice and keep stirring. Replace the chicken bits and roast for the next 15 minutes even without a cover.
- Mix in the chopped cilantro and enjoy.
0 Comments