Went to supermarket to get some groceries, then when to deli department thinking of getting ready roasted chicken for lunch, my eyes caught the marinated chicken when the lady who were placing a new batches of the uncooked marinated chicken next to where I am.
As I never buy a whole chicken before, I went to look it has been butterflied; all I needed to do were put in oven and roast it. There were a few different marinated flavouring. As you know me, I can’t resist chili, so I choose peri peri chicken over lemon garlic buttered flavour, and soy and teriyaki sauce chicken just naming two but there are few others.
My lunch is pane de casa jalapeno instead of the ready cooked roasted chicken which is $3.00 extra then the uncooked marinated. Then remembered I have some left basmati in my pantry best use it before it expired. Got cherries tomatoes from my sister will add it in for some colouring. I have added extra rub to peri peri chicken: siracha, melted margarine, garlic powder and tomato paste.
Finally, I got basmati and water ratio just right, not too soggy nor dry. The rice and chicken are cooked perfectly, chicken are extra spicy flavoured and rice fluff and fragrant with spices. It’s looks beautiful, delicious and colourful. Let’s bake!!!!
1 packet peri peri chicken, about 1.2 kg, room temperature
1 onion, finely chopped
1 1/2 Tbs minced garlic
60 g butter
1 Tbs oil
300 g basmati rice
8 cardamom pods, lightly pound
8 cherries tomatoes, cut in half
4-6 lemon skin strips
3 bay leaves
3 star anise
2 cinnamon sticks
1 sprig lemon thyme
1 3/4 c hot chicken stock, microwaved it
1 1/4 c hot boiling water
1/4 c white wine (OPT)
Extra rub flavouring for chicken (OPT)
1 Tbs margarine
1 Tbs siracha
1/2 Tbs tomato paste
1 Tsp garlic powder
Preheat oven 180 degrees C. Soak basmati rice for 15 minutes, drain well and set aside. Heat butter and oil in cast iron pot on medium heat, when butter melted add onion and garlic, cook for about 5 minutes. Mix all the extra rub flavouring ingredient in a bowl and set aside.
Add rice mix, stir well to coat in butter and oil. Then add all the spices, herb, cherries tomatoes and lemon skins and cook for 1 minutes. Pour stock, water and wine. Then put chicken on top of rice. Cover with lid. Bake for 40 minutes. After 40 minutes up remove the lid, pull cast iron pot out a bit from oven, use pastry brush dip in extra rub flavouring and brush all over the chicken, add seasoning around chicken and on rice.
Spray oil on chicken for some glossy look. Then bake further 30-40 minutes uncovered until liquid absorbed and the rice and chicken are lightly charred. Switch off oven, leave chicken and rice in oven with door close for 10 minutes.
Remove from oven after 10 minutes standing. Remove cooked chicken to chopping board and cut to bite pieces. Fluff up rice, removed all the spices especially bay leaves. Spoon rice and chicken pieces on to bowls. Serve with red wine. Enjoy!!!!
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