Easypeasy Essentials Scrummy Chicken Rice Recipes

EASY PEASY CHICKEN CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blitz until it is a paste. Alternatively you can do this with a hand blender, or if you don't have one, just chop these 3 ingredients very finely and continue as below.
• Add the garam masala, cumin and turmeric to the paste and stir together. Set aside.
• Put 1 tablespoon of olive oil in a wide deep pan (ideally non-stick). Heat up the pan on a high heat for one minute and then add the chopped up chicken thighs. Stir-fry the chicken on a high heat for 2 minutes, then turn the heat down and add the curry paste. Allow the chicken to cook in the paste for 3 minutes and then add half the coconut milk (200ml), plus the cinnamon and cardamom (if using). Bring to the boil and then turn down and allow to simmer for 30 minutes until the curry sauce is thick and delicious!
• If the curry starts to get dry, add a splash more coconut milk. You may not need it all, but if you like a slightly more saucy curry, by all means add the lot!
• While the curry is cooking, make your accompaniment (buckwheat/rice) and any side dishes.
• When the curry is ready, add the chopped coriander and serve immediately with buckwheat or rice and a nice glass of chilled white wine... I mean water!! ;-)

ONE-POT CRISPY CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

CHICKEN WITH CRISPY RICE

Steps:

• Place chicken and 12 cups water in a large pot. Cut green tops from scallions; add to pot. Cut a small nub off ginger; set aside. Cut remaining ginger into quarters (do not peel) and halve shallots; toss ginger, shallots, and peppercorns into pot. Set aside a handful of basil and submerge the rest in pot; bring to a boil. As liquid heats, skim off any foam, but try not to remove too much fat (you'll use it later). As soon as liquid is boiling, reduce heat and gently simmer until chicken is cooked through, about 15 minutes for legs and 20 minutes for breasts (an instant-read thermometer inserted into the center of a piece should register 155°F; temperature will continue to rise off heat). Transfer to a plate; let cool.
• Meanwhile, strain stock into a large bowl (you'll have about 10 cups). Use a large spoon or ladle to skim off any fat from surface into a small bowl; set aside. Measure out 2 1/2 cups stock. Reserve remaining stock for another use.
• Rinse rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2 1/2 cups stock and bring to a boil over medium-high, about 4 minutes. Reduce heat, cover skillet, and simmer until rice is tender and liquid is mostly absorbed, 8-10 minutes.
• Drizzle reserved chicken fat around edge of pan (do not stir). Increase heat to medium-high and cook rice, uncovered, until underside is golden and crisp, 10-12 minutes. If pan seems dry, drizzle vegetable oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.
• While rice is crisping, cut scallion whites into thin rounds and finely grate remaining piece of ginger.
• Pull chicken meat off bones and shred; discard skin and bones. Divide rice and chicken among bowls; add some avocado, scallions, grated ginger, and reserved basil to each. Serve with lime wedges, hot sauce, soy sauce, sesame oil, and vinegar as desired.

EASY PEASY YUMMY SCRUMMY SAUSAGE & BACON CASSEROLE

Steps:

• On a low-medium heat, fry off the onion and garlic together in a frying pan until golden. Transfer to a large saucepan.
• Fry off the bacon and sausages until brown, turning occasionally. While you are waiting, add all the other ingredients, except the cornflour, in with the onions.
• Add the sausages and bacon and stir well.
• Place on a medium heat and allow to cook for about a hour, stirring every so often.
• About 20 minutes before serving, mix the cornflour with 1/4 pint of water, or until runny, and add to the casserole and stir well, to thicken the sauce.