RICE AND CHICKEN

For my rice and chicken recipe I stew the rice in a double dose of chicken goodness: homemade chicken broth as well as a purée of chicken broth-infused onions and carrots for sweetness. And can you make homemade broth? Well, can you put chicken, onions, and carrots in a deep pot? Yes you can, so you can make your own broth! To add contrast to the ultra-fluffy rice, I love to top it with a handful toasted nuts and serve it with a bowlful of extra homemade chicken broth. 

INGREDIENTS

Chicken Broth

• 1 tablespoon olive oil

• 4 large onions, peeled and cut into quarters 

• 4 small young carrots, the size of your index finger

• 1 tablespoon salt

• 2 tablespoons allspice berries

• 3 bay leaves

• 3 cinnamon sticks

• 1 whole chicken

Rice

• 3 tablespoons of canola oil 

• 1 ½ cups short grain Egyptian white rice, soaked in water for 20 min

• 150 grams of minced beef

• 2 teaspoons salt

• 2 teaspoons ground allspice 

• 1 teaspoon ground cinnamon 

• 2 cups chicken broth

• Onion and carrot puree (see step 2)

• 1 cup toasted almonds

METHOD

Step 1: Chicken broth (use the chicken broth ingredient list)

Place a deep stockpot on your stovetop and set the heat to medium-high. Add the olive oil. When the oil heats up, add the onions, carrots, salt, allspice, bay leaves, and cinnamon sticks and sauté  for 2 minutes. 

Place the whole chicken in the pot and add enough water until the chicken is submerged. Cover the pot and let it simmer for an hour, with the heat set to medium.  Check in every 15 minutes and use a sieved or slotted spoon to scoop out any chicken fat that floats to the surface. 

After an hour, the chicken legs should separate easily, and the vegetables should be tender all the way through. Remove the chicken and set aside. Sieve out the onions and carrots and set them aside. Sieve the chicken broth so only the liquid remains. Discard the peppers, cinnamon and bay leaves. 

Reserve 2 cups of chicken broth. Freeze the additional chicken broth for later.

Step 2: Vegetable purée

Puree the onions and carrots from the chicken broth using the back of a fork over a sieve. Discard the excess liquid  from pressing the vegetables with the fork. 

Step 3: Rice (use the rice ingredient list)

Place a deep stockpot on your stovetop and set the heat to medium-high. Add the olive oil. When the oil  heats up, add the minced beef, salt, pepper, and cinnamon, and sauté until the beef has broken up and is browned. Add the vegetable purée and stir for 2 minutes to release the excess liquid from the vegetables. Add the rice and stir for a few seconds until everything is combined. Add the chicken stock and bring the liquid to a simmer. Cover the pot, reduce the heat to medium, and leave it to cook for 20 minutes. Once it’s ready, remove the rice from the heat, keeping it covered until you’re ready.

Serve the rice hot, topped with the cooked chicken, toasted nuts, and a bowl of warm chicken broth. 

Recipe, Photography, Food Styling, Prop Styling by: TALA SOUBRA

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