Spiced Chicken and Rice

Chicken on the bone, with paella rice, vegetables, herbs, spices and garlic mayonnaise. A true one pot wonder.

It was a little hard to name this dish and really “spiced chicken and rice” doesn’t really do it any justice. This really is absolutely delicious, if I don’t say so myself! I wanted to make a dish like paella but with a very different flavour. I am very happy with the results and cant wait to cook this again, I hope you like it too!

The dish uses chicken wings with the skin removed, cooked on the bone this gives the chicken flavour and keeps the meat moist as the dish cooks. You could substitute wings for thighs or legs, but I think wings work best.

The wings are browned in a pan before adding a mixture of onion, garlic, red pepper, celery and red chilli. This is fried until the vegetables start to soften then a little sugar, black pepper, smoked paprika, ground cumin and chilli powder is added then stirred through the vegetables. Paella rice is added and stirred through the mixture to coat every grain in the flavour base. A glass of white wine is added then cooked off, followed by some tomato paste, chicken stock and a little water. The heat is turned down and the dish is left to simmer until the rice is cooked. The dish is garnished with some freshly chopped coriander, lime wedges and a generous drizzle of garlic mayonnaise.

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 Serves two

Preparation time 15 minutes, cooking time 35 minutes

Ingredients and method

500g chicken wings – skin and connective tissue removed

4 cloves garlic – peeled, crushed and finely chopped

2 medium sized red onions – finely diced

1 red pepper – finely diced

150g Paella rice

125ml dry white wine

1 tsp Smoked paprika

1 tsp chilli powder

1 tsp ground cumin

2 tsp brown sugar

2 tbsp. olive oil

500ml chicken stock – keep hot to add to rice

175ml water – add extra if liquid cooks off before rice is ready

2 tsp tomato paste

Black pepper – to taste

Salt – to taste

3 tablespoons chopped coriander leaf –  add to dish and for garnish

4 lime wedges – garnish

Garlic mayonnaise – in squeeze bottle to drizzle over dish

Method: Start by heating 2 tablespoons of olive oil in a wide deep frying pan, then add the chicken wings and brown over a medium high heat. Once chicken is browned add the celery, garlic, onion, chilli and red pepper, stir fry for 3-4 minutes until the vegetables start to soften. Add 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chilli powder, a generous amount of freshly ground black pepper and 2 tsp of brown sugar and stir through the vegetables. Next add the paella rice and stir well until each grain is coated in the spice mixture, then add a glass of wine and stir until it is cooked off. Add 2 tsp of tomato paste and stir through the rice then add 1 tablespoon chopped coriander, 500ml chicken stock and 175ml water. Gently stir through the rice, bring to the boil then reduce heat to a gentle simmer. Leave uncovered for around 25-30 minutes until the rice is cooked. If required you can add a little extra water and cook for longer if rice is not ready, the chicken will only get more tender and fall off the bone delicious. Before serving check the rice for seasoning then add salt and pepper to taste. Complete the dish by adding lime wedges, sprinkling coriander, then drizzling a generous amount of garlic mayonnaise over the dish.

 

Chicken Wing Curry and Pilau rice

Using a wonderful tomato based curry paste to slow cook skinless on the bone chicken wings for a delicious curry dish. Served with flavoured pilau rice.

I was inspired to make this dish after watching an old episode of Rick Steins India where he watched a fisherman’s wife make a white fish curry. It got me thinking that using similar techniques and a modified version of her curry paste with chicken on the bone could make a wonderful dish. Turns out I was right, if I don’t say so myself. This dish is also nice and healthy as there is not much oil used and no cream or coconut milk, with no compromise on flavour.

The curry paste is made in a mini blender out of tomato, onion, garlic, cumin seeds, ground turmeric, paprika, black peppercorns, salt, ginger and chillies – all blitzed into a smooth curry paste. Mustard seeds are fried in hot oil until they begin to pop then the curry paste is fried to release its wonderful flavours and aromas. I removed the skins from some good quality chicken wings which were browned in the fried curry paste. Next some water was added to loosen the sauce along with some curry leafs and a little sugar before turning down the heat and simmering uncovered for 40-50 minutes. The curry is finished off with a little chicken stock and some chopped coriander just before serving.

This curry would work well with your choice of rice or Indian bread, I served it with a simple pilau rice which complemented the flavours very well. This is simple to make and can be easily cooked towards the end of the curry process. Onions, bay, sliced garlic, ground cinnamon, ground coriander, ground turmeric, cardamom, cloves and saffron are fried in some melted butter until softened. Washed rice is then added and stirred until each grain is coated. Twice the rice volume of chicken stock is added then the heat is reduced, pan covered and left to simmer until the stock has been fully absorbed. The rice is fluffed up with a fork and then served. I use this rice recipe with some of my other Indian dishes such as Special Cod Makhani  and Chicken Makhani.

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Serves two people

Preparation 20 minutes, cooking time 1 hour

Ingredients

For the curry paste:

4 round tomatoes

3 onions – mixture of red and white is best

6 cloves garlic – peeled

Tsp cumin seeds

Tsp ground turmeric

Tsp Paprika

Tsp Salt

4 black peppercorns

1/2 thumb of ginger – peel and chop finely before adding to blender

2 large red chillies – remove seeds for less spicy

2 red bird eye chillies – remove seeds for less spicy

Method: add to a min blender/mini chopper and blitz into a smooth paste.

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For main dish:

500g skinless chicken wings – must be on the bone

1/2 tsp black mustard seeds

1-2 Tbsp. vegetable oil

12 fine green beans – trimmed, cut in half

6-8 curry leafs

1-2 tsp sugar

Handful coriander leaf – roughly chopped

water to loosen sauce

Chicken stock – I used approx. 150ml

Method: Add 1-2  tablespoons of vegetable oil to a non stick pan, preferably a wide, deep frying pan, over a medium high heat. Add the mustard seeds and fry them until they begin to pop. Add the curry paste and stir fry for 4-5 minutes until fragrant then add the chicken wings and brown them in the paste. Add approx. a mug of water to loosen the sauce then add the curry leafs, green beans and a teaspoon of sugar. Stir through, bring back to the boil then reduce heat to a gentle simmer and cook uncovered for 45-50 minutes. The sauce will slowly reduce as it cooks so you will need to add some chicken stock to bring it to your chosen consistency, I used approx. 150ml stock but this depends upon how thick or thin you like your curry sauce. A few minutes before serving, heat the sauce through (if required), add the coriander and stir it through the dish.

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For the pilau rice:

150 basmati or long grain rice – rinsed thoroughly 

1 white onion – diced

2 cloves garlic – thinly sliced

15g butter

1/8 tsp ground cinnamon

1/2 tsp ground turmeric

1/2 tsp ground coriander

4 cloves

4 cardamom pods

Bay leaf

Pinch saffron

Chicken stock – twice the volume of the rinsed rice 

You require a medium to large pan with a tight fitting lid (glass is best)

Method: melt the butter in a pan over a medium heat then add the onion, garlic and all the spices. Stir and fry for around 4 minutes until the onion softens and the spices become aromatic. Add the rice and stir through until the rice is fully coated and the mixed through the spiced onion mixture. Add twice the volume of stock to the volume of rice, bring to the boil then reduce heat to a simmer. Cover pan with a tight fitting lid and leave on a low heat. Let the rice drink the stock as it cooks, it should take around 10 minutes for the rice to fully absorb the stock. Once stock is fully absorbed carefully remove pan lid and fluff rice with a fork before serving.

 

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Chicken Makhani with Pilau Rice

Marinated chicken roasted on the bone with Makhani style sauce and pilau rice.

Skinless chicken thighs marinated in spices and yogurt then roasted on the bone in a hot oven, giving the chicken deep Indian flavour and also keeping the chicken wonderfully moist. The sauce is made from onion, tomato, almonds, garlic, chilli and spices – it is a match for even the best of Indian takeaways here in the UK. The pilau uses chicken stock to cook the rice along with garlic, shallots and spices to give that authentic flavour.

This recipe is fairly straightforward and tastes so good that you may never order an Indian takeaway again.

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Serves two people

Preparation time 25 minutes (plus 2-3 hours to marinade), cooking time 40 minutes

Ingredients

For marinated chicken

4-6 chicken thighs – skin off but keep on the bone

250g Greek yogurt

3 dessert spoons desiccated coconut

1/2 tsp cayanne pepper

1 tsp ground turmeric

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp paprika

1/2 tsp garam masala

Juice of half a lemon

Root ginger – 1/2 thumb sized piece, peel, finely chop

4 cloves garlic – peel roughly chop

Method: Combine the marinade ingredients in a large mixing bowl and stir well until combined. Add the skinless chicken thighs, mix well, cover and set aside in a fridge for at least 2-3 hours (overnight is even better). Remove from fridge 30 minutes before cooking to bring back to room temperature. To cook add the chicken to a large roasting dish and cook uncovered in a hot preheated oven (200ºC fan) for 30 minutes. Leave to cool in tray for 10 minutes before serving.

For Makhani style sauce

2 dessert spoons vegetable oil

4 cloves

4 cardamom pods

8 curry leafs

2 bay leaf

2 white onions  – diced

4 cloves garlic – roughly chopped

1 large red chilli – sliced

2 dessert spoons flaked almonds – keep a few as garnish

2 tsp grated ginger

6 plum tomatoes –  remove skin then cut into wedges

Approx 200ml water

25g butter – cut into cubes

1 dessert spoon brown sugar

Salt to taste – approx 1 tsp

Coriander leaf – as garnish

You require a stick blender for this recipe

Method: In a deep pan heat the oil over a medium heat then add the onions and stir fry for 4-5 minutes until browned. Add the chilli, garlic, bay leaf, curry leaf, cloves and cardamom and stir fry for a further 2-3 minutes. Next add the tomatoes, ginger and almonds and stir fry for 2 minutes before adding approx 200ml water. Stir well and bring back to a simmer, leave to reduce and break down the tomatoes for approx 10 minutes.  Remove the bay and cardamom from the sauce then use a stick blender to blitz into a smooth curry sauce, if the sauce has reduced too much add a little extra water to loosen it. Add the sugar and the butter to the sauce and stir until combined, the butter will give the sauce the classic gleam of Indian curry sauces. Add salt to taste, when serving garnish with a few flaked almonds and coriander leaf.

For Pilau rice

4 shallots – finely chopped

2 cloves garlic – thinly slice

15g butter

1/8 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

Chicken stock – twice the volume of the rice

150g basmati rice – rinse well

4 cardamom pods

4 cloves

1 bay leaf

Pinch saffron

Method: Use a pan with a tight-fitting lid, a dutch oven style one works best. Heat the butter in the pan then fry the shallots and garlic for 1-2 minutes. Next add the Cinnamon, turmeric, coriander and fry gently in the butter for a minute, take care not to burn the spices. Add the rice, cardamom, cloves and bay and stir gently so that each grain of rice is coated in the fried mixture. Add the chicken stock along with a pinch of saffron, bring to a simmer then place lid on the pan. Let the rice cook away until all the liquid is absorbed (approx 10-12 minutes on a low/medium heat) then fluff up with a fork before serving.

 

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