A pot of chicken and tomato rice recipe
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I enjoy the love that goes in labor -intensive meals and eats it, but it is a constant struggle. For this reason, stew recipes such as this fragrant chicken and tomato travel court are a real lifelong week. Tomato is a South Indian dish that is characterized by its aromatic mix of warm spices and chopped tomatoes. While traditionally is not a stew dish with chicken, the combination of chicken and aromatic rice works delicious.
What is Garam Masala?
Masala salt is a mixture of ground spices that are usually used in Indian cuisine. The exact ingredients vary from brand to brand and recipe to recipe, but usually contains spices such as cinnamon, cloves, cardamom, cumin, coriander and black pepper. Garam Masala gives the dishes heat, depth and complexity.
Personally, I tend to a mixture with less focus on cloves, but I encourage them to explore different brands to find their ideal mixture. Try some different brands from your local Indian food martis or adapt your own mixture by adding certain spices that match your taste settings. The funny thing about Garam Masala is in its variability – the mix mix is unique and personal!
About cooking with chicken leg
Chicken Are incredibly tasty and my preferred choice for cooking due to your higher fat and collagen content. I am a team of dark meat! Before cooking, it is important to dry the chicken legs thoroughly to prevent the spraying of oil and achieve crispy skin. When moist chicken comes into contact with heated oil, the water droplets evaporate quickly and expand in the pot, which leads to oil sprayers. Squidting the thighs minimizes the spraying, but if you have one Splatter screenThis is a good time to use it.
Recipe tips:
- Do not skip the conditioner–Rinse and soak The rice are important steps. This process eliminates excess strength, guarantees fluffy rice with separate grains and starts the cooking process.
- Chicken fat = taste– Although the pan seems to be filled with fat after browning the chicken, resist the urge to reject this liquid gold. All these delicious chicken juices and fat will season the rice.
Cooking mode
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1 1/2 Cup BASMATI rice
4 medium -sized bones, Skin-on chicken leg (approx. 1 1/2 pound in total)
1/2 teaspoon ground black pepper
2 teaspoon Masala saltdivided
1 1/4 teaspoon fine Saltdivided
2 tablespoon Neutral cooking oil (like canola)
1 cup Yellow onionfinely chopped (approx. 1 cup)
3 large Clovesfinely chopped
1 (1 1/2 inches) Piece Fresh gingerSeat and finely chopped (approx. 1 tablespoon)
1 Serrano ChileStem and finely chopped
2 teaspoon Tomato
1/4 teaspoon Floor turmeric
3 medium Roma tomatoes (a total of about 12 ounces), chopped (approx. 2 cups)
2 1/4 Cup Water
Fresh Coriander leavesgarnish
Collect the ingredients.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Wash 1 1/2 cups of Basmati -Reis In a medium -sized bowl under cold flowing water until the water is clear. Fill the bowl with cold water, let the rice soak for 20 minutes and then drain it well.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
While the rice indicates, Pat 4 medium bones in skin-on chicken legs Dry with paper towels. Sprinkle evenly on all sides 1/2 teaspoon of ground black pepperPresent 1 teaspoon of Garam MasalaAnd 1/2 teaspoon of fine salt.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
heat 2 tablespoons of neutral food oil In a large (11-inch) high-sided pan (with a tight-fitting lid) over medium high. Place the chicken in the pan and cook undisturbed until the skin is golden and crispy for about 8 minutes. Turn the chicken around and cook undisturbed until the other side is slightly browned, about 3 minutes.
Transfer the chicken to a plate, to skin and put it aside. Do not discard the fat in the pan.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Reduce the heat to medium and add 1 yellow onion, finely chopped. Often stir until they are soft and brown, about 4 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Add 3 big cloves of garlic, finely choppedPresent 1 tablespoon of finely chopped fresh gingerPresent 1 Serrano Chile, finely choppedPresent 2 teaspoons of tomato pastePresent 1/4 teaspoon of floor turmericThe Remaining 1 teaspoon of Garam Masalaand the remaining 3/4 teaspoon of fine salt. Often stir until fragrant for 1 to 2 minutes fragrant.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Stir in 3 middle Roma tomatoes, chopped And cook with occasional stirring until the tomatoes are very soft and break off for 4 to 5 minutes.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Stir in the loved one until they are evenly covered in the tomato mixture. Pour in 2 1/4 cups of water And carefully shake the pan to distribute and level the rice evenly. Put the tanned chicken legs on the rice and make sure that the skin stays above the water level. Bring to a boil with medium high simmer.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
As soon as you let it simmer, cover with a tight -fitting lid and reduce the heat to low. Cooking, covered until the rice is tender and the chicken is used at least 175 on a thermometer inserted into the thickest part with an immediate reading.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
Carefully cover the rice with a fork. Garnish with Fresh coriander and serve hot.
The spruce eats / photographer: Fred Hardy, food stylist: Julian Hensarling, Requisite -Stylist: Christine Keely
This recipe was developed by Nicole Hopper
How to store
Fridge in an airtight container for up to 5 days. Warm up in the microwave.
Do you feel adventurous? Try this:
- Turn the heat up (or below)– You could leave out the Serrano if you don’t like it, or add a little more to make it hotter.
- Use chicken broth– Sow chicken broth for the water for an even tastier dish.
| Nutritional information (by portion) | |
|---|---|
| 542 | Calories |
| 30g | Fat |
| 29g | Carbohydrates |
| 42g | protein |
×
| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 542 |
| % Daily value* | |
| 30g | 39% |
| Saturated fat 7g | 37% |
| 208 mg | 69% |
| 960 mg | 42% |
| 29g | 11% |
| Dietary 3G | 10% |
| Total sugar 5G | |
| 42g | |
| Vitamin C 17mg | 85% |
| Calcium 68 mg | 5% |
| Iron 3mg | 19% |
| Potassium 818 mg | 17% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
(Nutritional information is calculated with an ingredient database and should be considered an estimate.)
