V-C-R In 2017

Rice and chicken is a meal I’ve enjoyed since childhood. It can be prepared in so many different ways I can’t get enough of it. Here we’ll be cooking up a version of Vegetable-Chicken-Rice.


  • Chicken
  • Rice
  • Aubergine
  • Cauliflower
  • Onions
  • Garlic
  • Carrots
  • Green pepper
  • Salt
  • Curry powder
  • water
  • Ground Cinnamon (Cassia), Black Pepper, Cardamom, Turmeric, Bay Leaves, Fennel Seed, Cloves, ( Pilau Masala can give you all these in one go)

The Rice:

  • Sauté the onions and garlic till they’re a dark brown color
  • Add the salt, spices, water

*For one cup of rice, measure two cups of water

  • Add the rice and bring to boil
  • Turn the heat all the way down to the lowest heat possible and cook for 10-15minutes without uncovering the pan
  • Fluff up the rice and turn-off the heat once it is ready.

* Don’t stir the rice throughout the cooking, it will make it stodgy.

The Chicken and vegetables:

  • Marinate the chicken in salt, bay leaves, curry, rosemary and one spoon of olive oil for 15-20 minutes
  • Bring to boil the aubergine, cauliflower, onions, carrots, green pepper with a little salt and water
  • Brown the chicken in a pan, coking it 8-10 minutes per side.
  • Add what is left of the marinade, a little tomato paste and the chicken to the vegetables
  • Boil at moderately low heat till it is ready.

Plate your V-C-R and enjoy!


Photos; Andrew Pacutho

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