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.

Ingredients:

• 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