From Granny’s Kitchen: Rice dish with oriental chicken
Wow… Can’t believe how much time has flown by. Can’t believe I didn’t post anything since more than a week.. 🙂 But don’t worry I’m still here and as far as ankles go I do have better news today. The checkup last week at the hospital was fairly positive. The X-ray showed that the bone seems to be healing well and – quite frankly – that is better than expected. It’s holding together. The good news is also that my head of the joint, where my ankle meets the calf bones and does the rotating is also in one piece which will – eventually – make it easier to walk. Sideways motions will probably always be an issue as the lower joint is damaged and couldn’t be fixed during the operation. But I’m happy that the upper one is intact as that is the more important one for walking.
So I can now start exercising for real and I have already started with physio. Walking on crutches now too! Which is still very weird and I can’t walk for very long yet but I guess I’m just being impatient. Anyway, that’s for the ankle update of today.
Over to this dish. If you paid attention you might have seen the earlier remake we did out of an old cookbook with the spaghetti carbonara This one was equally delicious, although I have no idea why it is called ‘oriental’ as the only oriental ingredient is saffron. But hey, what’s in a name right?
The dish itself is easy to make. You just have to use one pot unless you also make your own broth (as we did) in which case you need an extra pan for that. You can also opt for using a stockcube but using the bones from the chicken and making your own creates bags of flavor.
- 1 whole chicken (not too big)
- smoked paprika powder
- 1 tbsp of flour
- 1 stock cube
- oil for baking
- 250 gr basmati rice (don’t use the quick cook variety)
- 300 gr tomato
- 100 gr onions, cut into rings
- bit of saffron
- Cut the chicken into pieces. Season with salt, pepper and the smoked paprika.
- Optional: make a broth from the cut offs from the chicken and put this under water with 1 stock cube and leave to simmer.
- Bake the chicken pieces in a large pan. Sprinkle with flour. Remove from the pan once cooked through.
- In the leftover oil you bake the onions until glazed.
- Add the rice and add enough stock so the rice is just covered. Add the saffron. Leave to simmer on low heat until you see little dents appear in the rice. Check if it is cooked and add a bit more broth if not.
- Add the tomatoes at the last minute and leave to heat through.
- Serve the rice and the chicken together