Chicken with rice
Description
This recipe won't take much time. Before posting this chicken with rice recipe on the site, I conducted a little survey among my friends, asking them how they prepare (or would prepare) chicken with rice. The answer was always the same—fry the chicken separately, cook the rice separately, then gently reheat them together, and that's it. Well, this version certainly has its merits and is very common. But... if you try making chicken with rice according to my recipe, you'll immediately notice the difference :) Actually, this recipe comes from Peruvian cuisine, where green peas are traditionally added to the dish. I've included them too, although you can leave them out if you prefer. However, it's very important to cook the chicken and rice together in the same pan, using chicken broth. Only this way will the dish turn out truly delicious. Give it a try. Serve hot.
Instructions
- 1
Step 1
In a large deep skillet, heat a little oil and add the chicken pieces.
- 2
Step 2
Sear for 6-7 minutes until a crust forms on all sides. Remove the chicken pieces from the pan.
- 3
Step 3
In the oil remaining in the pan, sauté finely chopped onion and garlic for just a couple of minutes, until soft.
- 4
Step 4
Return the chicken to the skillet.
- 5
Step 5
Add the broth and herbs, bring to a boil. When the broth boils, add the rice and cook over medium heat until almost all the liquid has evaporated.
- 6
Step 6
When there is only a little liquid left, add frozen peas (optional, you can skip this step) and simmer over medium heat until the rice is cooked. If the rice starts to stick, add a bit more broth or water.
- 7
Step 7
Chicken with rice is ready.