Chicken Masala Rice Recipe
Ingredient
Water- 6 cups
Chicken- 2lbs (I prefer thighs or legs for this, the breast will dry out) like 5 to 6 pieces roughly Rice (long grain)- 2 cups
Bell pepper- 1 (large)
Onion- 1 (medium)
Tumeric- 1tbsp
Garlic powder- 1tbsp
Salt & Pepper- as per taste Parsley- 1tbsp
Procedure
Boil chicken in the 6 cups of water. remove chicken and set aside on a plate. pour broth into a cup and set aside as well.
Add oil to the pan...add a small amount of oil to your pot and add the rice. fry till translucent, not brown.
Add the peppers and onions....all the seasonings...and 2 cups of the broth and 3 cups of water.
Place the chicken back in the pot...stir and bring to a quick boil then cover and drop the temp to LOW.
Let cook for 20 minutes. open, lightly fluff and taste...if needs longer may need to add just a tad more liquid and cover a little longer.
Ingredient
Water- 6 cups
Chicken- 2lbs (I prefer thighs or legs for this, the breast will dry out) like 5 to 6 pieces roughly Rice (long grain)- 2 cups
Bell pepper- 1 (large)
Onion- 1 (medium)
Tumeric- 1tbsp
Garlic powder- 1tbsp
Salt & Pepper- as per taste Parsley- 1tbsp
Procedure
Boil chicken in the 6 cups of water. remove chicken and set aside on a plate. pour broth into a cup and set aside as well.
Add oil to the pan...add a small amount of oil to your pot and add the rice. fry till translucent, not brown.
Add the peppers and onions....all the seasonings...and 2 cups of the broth and 3 cups of water.
Place the chicken back in the pot...stir and bring to a quick boil then cover and drop the temp to LOW.
Let cook for 20 minutes. open, lightly fluff and taste...if needs longer may need to add just a tad more liquid and cover a little longer.
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