It's About Liberty: A Conservative Forum
Topics => Food & Cooking => Topic started by: BMG on October 17, 2011, 12:11:03 PM
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This recipe is particularly good for feeding a large family at a low cost. If you wanted to reduce the cost of this dish still further (at the cost of some of the flavor), or are just in a hurry and don't wish to take this extra step, simply omit the garlic, celery and onion. The flavor profile of this dish is pretty subtle already, it is intended to spotlight the chicken flavor; those other items only serve to enhance or compliment the chicken. Without them it is a fairly bland dish, but even having just said that I still really like it. Sometimes bland isn't a bad thing.
Enjoy!
BMG
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Ingredients:
1 Whole Chicken (3-5 pound) OR 6 Chicken Thighs (bone in)
1 tsp salt
Enough water to cover the whole chicken, 2-3 quarts
2 cups raw white rice
6 garlic cloves, diced (optional)
3 celery stalks, diced (optional)
1 bunch green onion, chopped - any onion will do I just prefer green onion (optional)
Directions:
Combine the chicken, water and salt in a large stock pot. Bring to a boil, cover and cook for 45 minutes at a low boil (or until chicken is completely cooked).
Remove the chicken and let cool (usually takes about one hour).
Remove the meat from the bones of the chicken and shred or dice it. If using, add the diced celery, chopped green onion and diced garlic to the stock pot and simmer for another 40 minutes or until the celery and onion is translucent and very soft.
Remove all but 4 cups of your stock from the pot. Add 2 cups of white rice and the diced chicken to the 4 cups of stock in your pot and bring to a boil, stirring well.
Reduce heat to low after it starts to boil, cover the pot and let cook for 20 more minutes or until the stock has all been absorbed by the rice.
Mix to combine, salt and pepper to taste then serve.
Servings: about 6
Note: You've only used 4 cups of your stock so you should have some left over. Freeze it for later use as a chicken soup base or to use wherever chicken stock is called for.
Note: If you want a tastier stock, add the skin and long bones (leg, thigh and main wing) back to the stock pot when you're adding the celery, onion and garlic. After 40 minutes, remove the skin and bones and discard.
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Sounds like it's delicious.
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I think it is Pan...it's just really subtle is all. Salt and pepper at the table is a must with this dish. But that doesn't make it bad, quite the contrary! ;D
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And here I only made seasoned ground pork burritos.
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I happen to have all that stuff in the house and am off on Wednesday so will be making that.
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Ya I know the recipe is one of the dish from India the name is "Biryani". And it's very tasty to eat. Thanks for remembring my India tour.
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Ya I know the recipe is one of the dish from India the name is "Biryani". And it's very tasty to eat. Thanks for remembring my India tour.
Do they make Biryani with SPAM in India?
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Ya I know the recipe is one of the dish from India the name is "Biryani". And it's very tasty to eat. Thanks for remembring my India tour.
Do they make Biryani with SPAM in India?
::laughonfloor::