CHICKEN AND RICE MANDI-STYLE

https://www.youtube.com/shorts/7EXssoAx3Us

Print

CHICKEN AND RICE MANDI-STYLE

Yield 4-6

Ingredients

• 1 lb Chicken legs
• 2 Tbsp olive oil
• ¼ tsp turmeric
• 1 tsp paprika
• ¼ tsp allspice
• 1 tsp salt
• ½ cracked black pepper
• 1 jalapeno, cut into thin strips
• 1 shallot, diced
• 1 cinnamon stick
• 1 bay leaf
• 1 star anise
• 2 cardamom pods
• 2 cups basmati rice, rinsed
• 1 ½ cups chicken stock
• Optional: 1 Tbsp butter or ghee

Instructions

1. In a large tall sided saute pan, or a dutch oven add the chicken legs and drizzle with olive oil. Sprinkle all the spices over the chicken and massage to evenly coat all the chicken legs in seasonings.
2. Flip the chicken legs so they are skin side down in the pan. Put the pan on medium high heat, and sear the chicken legs for about 2-3 minutes per side to get a nice golden brown crust.
3. Remove the chicken once it’s nicely browned, then return the pan to the heat and add in the chopped jalapeno and shallots, cinnamon stick, bay leaf, star anise and cardamom pods. Cook, stirring constantly for 1 minute.
4. Add the rice to the pan and stir to coat it in all the pan drippings that have accumulated along with the spices. Pour in the chicken stock, then place the chicken legs over the rice and nestle them into the pan. Add the ghee and bring to a simmer.
5. Cover the pan with a tight fitting lid, reduce the heat to a low and cook for 20-30 minutes, or until the chicken is fully cooked and the rice has absorbed all the liquid.
6. Optionally smoke the rice with a small bowl of oil and charcoal (you can see this technique in the video above) and serve immediately.

Did you make this recipe?

Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance