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Chicken and (Yuppie) Rice


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Chicken and (Yuppie) Rice

Jim Leff | | Jan 1, 2009 01:38 PM

Note that this is a very low salt recipe (but it's also designed so that you won't miss the salt, unless you're someone who really needs salt, in which case it's easy enough to add some to the recipe!).

This uses wonderful Kalijira rice, which is tiny (sort of the pastina of the rice world). In Bangladesh, they call this "the prince of rice". Available at Whole Foods and other fancy grocers, also at good health food stores....or order online at http://www.worldpantry.com/cgi-bin/nc...

Okey dokey...

In a large skillet, sautee half an onion (chopped) in olive oil, along with a generous amount of crushed saffron (maybe seven or eight threads), until onion is limp.

Add 1/4 cup apple cider and 3/4 cup water, 1 or 2 TBS good olive oil and 1 TBS of lemon soy sauce (available in Filipino groceries) or else regular soy sauce plus a squeeze of lemon. Stir, and bring to simmer

Stir in two carrots and two leeks (both sliced), let cook, covered, a couple of mins at medium heat.

Add water until there's an inch or so in the pan. Reduce heat to low.

Stir in half a (15 oz) bag of Kalijira rice. Then place 5 skinless chicken thighs above all. Drizzle some olive oil over the chicken, and dust it with good cumin (e.g. Penzey's). Don't get much cumin on the rice.

Cover and cook 25 mins or so at low heat, adding water if you start hearing dry sizzling from the pan (add the water in dabs all around the pan, but don't run it directly over the chicken). You don't want too much water (don't worry, the rice will cook from steam, the grains don't need to be immersed), but you don't want it to burn, either. Be sure and cover quickly after adding water so the new plumes of steam can compensate for the interrupted cooking.

Scrape the crunchy rice on the bottom of the pan, and stir into the rice.

It's important with Kalijira rice to let the food rest five minutes, off the burner, before serving.