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SPICY CHICKEN AND RICE Recipe | | Main Course Recipe by Bhuvana Logesh |
| | INGREDIENTS | 6 chicken legs
1½ cups basmathi rice, (washed ans soaked for half an hour)
2¾ cups chicken broth
400g french beans, cleaned and chopped
250ml tomato puree
2 tomatoes, sliced
2 capsicums, sliced
1 large onion diced 10 flakes garlic, ground to a paste
½ cup coraider leaves, chopped fine
½ tsp chillie powder a few strands of saffron
¼ tsp pepper powder
½ tsp salt
1tsp oil | | METHOD | 1. Apply ¼ tsp salt and a pinch of pepper powder to the chicken and keep aside. Heat oil in a non stick pan.
2. Add chicken and fry for 5 min till well browned on the both sides, remove and set aside.
3. Add onion and capsicums and saute for 5 min on medium heat or till soft.
4. Add the sliced tomatoes and the tomato puree. stir well.
5. Add the 2¼ cups chicken broth, french beans, rice, half the corainder leaves, garlic paste, saffron and the remaining salt and pepper.
6. Add the chicken pieces and bring to a boil. cover and cook on low heat till done and dry.
7. Remove the pan from heat, let stand for 10 min before serving. Mean while, in a small sauce pan, bring the remaining chicken broth and the remaining pepper powder to a boil, remove from heat.
8. Stir in the remaining corainder leaves. Serve hot with rice. |
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