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Chicken with Rice.

  • Two chicken breasts, boned,
  • Can of chick peas (garbanzos, ceci, kabli chana),
  • 1 tomato,
  • Handful of string beans or broccoli
  • A few crimini mushrooms,
  • One small onion,
  • Crushed garlic as required.
  • 1 cup Basmati rice
Food picture

Serving suggestion.

Cut the chicken into small bite-size pieces, slice the mushrooms and chop the onion medium fine.

Wash the rice repeatedly in cold water until the washing water stays clear, then drain it. Put the rice in a pot with a well-fitting lid, and add one and a half cups water. Bring it to the boil, and give it a quick stir to make sure there isn't any sticking. Now place a piece of kitchen roll on top of the pot, and put on the lid to make a good seal. Turn the heat as low as possible, and set a timer for 10 minutes.

Fry the chicken, onion, and mushrooms over a medium heat until the chicken is cooked. In the meantime, put the chick peas along with the liquid they come with in another pot, and bring to a boil. Chop up the tomato and the string beans or broccoli, and add these and the crushed garlic.

When the 10 minutes has passed, turn off the heat under the rice, and set the timer for another ten minutes. Add the cooked chicken, onions, and mushrooms to the chick peas etc. Season and add a splash of hot sauce. Then cook over a low heat until the rice timer has expired. Arrange the rice around the edge of the plate and serve the chicken etc. in the middle.

Note that this approximates the Indian style of cooking rice - the result should be very light and fluffy.

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