Easy Chicken and Vegetable Rice

Tags

boneless chicken, chicken breast, chicken cubes, easy biryani, rice dish, vegetable rice

 

A satisfying family style vegetables rice loaded with chicken cubes for easy weeknight meals.

When it comes to weekdays meal, I always try to make the fast and most convenient ones. Since there is no time to make any fancy meals, that is now limited to a big celebration or in a special occasions. It’s no surprise that as the school year progresses, with lots of my kids homeworks and activities, so do the daily challenges of everyday life, and from my own schedule that I’m preparing to take the GRE test, which is my first step into earning my graduate degree. So what’s a busy mom like me to do?

The simplified version of the well-known indian or Khaleeji dish “Biryani” which mostly features chicken and vegetables and rice.

The ingredients are simple, but chicken-and-rice combination take on a world of exotic flavors. some cubed chicken, frozen peas, carrots, potato all pound up with aromatic blend of spices, and in just about 40 minutes you’ll have a kicked-up chicken and vegetable rice dinner that’s both savory and satisfying.

 

Easy Chicken and Vegetable Rice

1 cup green peas, frozen
3 medium carrots,cut into small cubes
2 medium potato, cut into small cubes
1 lb boneless skinless chicken breast, cut into small cubes
1 large onion cuted in half and sliced thinly
1 1\2 cup basmatti rice, washed
2 tablespoon mixed ground spices (cardamom, cloves, coriander, all spice, black pepper, cumin)
1\4 teaspoon ground dill seeds
1\2 teaspoon turmeric
1 Maggi chicken stock cube
vegetable oil
2 1\4 cup chicken stock or water

In a large sauce pan, add 1-2 tablespoon vegetable oil, add the potato, stir and cover in medium heat until golden brown and almost cooked, put it a side. on the same pot, add the carrots, stir and let cook for 1 min before adding the peas, cook for more 2-3 min, put it a side.

Add the onion, add some more oil, stir and toast until browned, put it a side. on the same put add the chicken cubes with 1 teaspoon of the mixed spices, stir and let cooked halfway.

Add all the vegetables, the onion, the washed rice, 2 tablespoon mixed spices, the Maggi cube, the turmeric, salt and the dill, mix all together, add the stock or water, let boil, cover and simmer for about 15 min.

serve with your favourite salad or yogurt on the side.

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Roasted Turkey Legs with Vegetable Rice

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elegant meals, roasted turkey, turkey legs, vegetable rice, weekend menu

Pan roasted turkey legs with herbs and onion, colorful vegetable rice with toasted pine nuts on the side, adds an elegant weekend meal that you don’t want to miss on your table.

At first, I would like to thank the sweet Jamie for her gift. Yes, I won the giveaway she offered with her whole wheat banana bread. Thank you so much Jamie, I can’t wait to receive it. And duds don’t forget to say hello to Jamie here in her deliteful blog”A Dash of Domestic”. Yes, she likes the giveaway things, so stick around you will be happy.

For the turkey lovers, this recipe is so easy and elegant, the slow braising of the turkey legs makes it tender from the inside crisp from outside, with the roasted onions and a touch of fresh herbs: sage, oregano, and thyme, will be perfect for a family elegant weakend meal. Try to cover the pan so it keep the turkey lean and tender. unlike frozen turkey , the fresh bird release a lot of juice as they cook, so be prepared to use it as a gravy if you wish.

As for a side, I did the vegetable rice, that make it complimentary the meal with the turkey, try to toast the vegetable first then add the rice and toast it a little, I like to toast the rice before adding the water or stock, this will give the rice the texture to stay holding itself and don’t become soggy.

Roasted Turkey Legs with Vegetable Rice

4 turkey leg
salt and freshly ground pepper
1\2 teaspoon ground cardamom
1\2 teaspoon ground coriander
1\2 teaspoon paprika
1\4 teaspoon ground cumin
2 tablespoons olive oil
1 large onion sliced cross-wide
3 sprigs fresh thyme
2 sprigs fresh sage
2 spring fresh oregano
1 cup homemade chicken broth or water

Preheat oven to 350 degrees.
Rinse and dry turkey legs; season on all sides with salt, pepper, cardamom, coriander, paprika, cumin and some chopped fresh thyme. Set aside.

On medium high heat, add olive oil to the pan. Add turkey legs, working in batches if necessary. Cook, turning, until turkey is browned on all sides, about 5 minutes per side. Transfer legs to a plate and keep the fats in the pan.

Add the onions, stirring, until golden brown, about 5 minute.

Add the water or stock, reduce heat, cook until it begins to bubble. Add thyme, sage and oregano stir, then cover. Return turkey legs to the pan, cover and transfer to oven.

Cook for 40 -60 minutes, turn turkey legs, uncover, and continue cooking, 10 minutes more.
Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; keep the liquids with the roasted onions, spoon over turkey legs. Serve.

Vegetable Rice

1 cup frozen peas
1 cup chopped fresh carrots
1 1\2 cups basmati rice
1\4 teaspoon ground cardamom
1\4 teaspoon ground coriander
2 tablespoon oil
salt and ground black pepper
2 1\4 cup chicken stock
toasted pine nuts for garnish

On medium heat, add the oil to the pan, add the peas and carrot, a dash of salt and spices, stir, about 2 minutes.

Add the washed and cleaned rice, toast it with the vegetable and keep stirring, until lightly toasted, about 2-3 minutes.

Add the cardamom, coriander, salt and pepper, stir, then add the chicken stock, so the liquids is 1 inch above the rice, cover and lower the heat on low, let it simmer for about 10-15 minutes. Don’t cook the rice more, it will become soggy. get the heat off, and let the rice sit covered for 5 minutes before serving, fluf with the fork and serve.

serve with pine nuts on top.