White rice and chicken and Sauce Recipe
This delicious African-style recipe for white rice and chicken with a ginger and garlic sauce. This dish combines aromatic spices and flavors, creating a savory and satisfying meal.
White Rice and Chicken with Ginger and Garlic Sauce
Ingredients:
For the Chicken:
4 chicken thighs or drumsticks
1 tablespoon of fresh ginger, grated
2 cloves of garlic, minced
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of vegetable oil
For the Sauce:
1 onion, finely chopped
2 tomatoes, chopped
1 tablespoon of fresh ginger, grated
2 cloves of garlic, minced
1 teaspoon of curry powder
1/2 teaspoon of turmeric
1 cup of chicken broth or water
Salt and pepper to taste
1 tablespoon of vegetable oil
For the Rice:
2 cups of white rice
4 cups of water
1 tablespoon of vegetable oil
Salt to taste
Instructions:
Prepare the Chicken:
In a bowl, mix the grated ginger, minced garlic, paprika, cumin, salt, and black pepper.
Rub the spice mixture all over the chicken pieces, ensuring they are well coated. Let it marinate for at least 30 minutes or overnight in the refrigerator for more flavor.
Heat vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes per side. Remove from the pan and set aside.
Prepare the Sauce:
In the same pan, add the chopped onion and sauté until soft and translucent.
Add the grated ginger and minced garlic, and sauté for another minute until fragrant.
Stir in the chopped tomatoes, curry powder, and turmeric. Cook for about 5 minutes until the tomatoes break down and the mixture thickens.
Add the chicken broth or water, and bring to a simmer. Let the sauce cook for another 5 minutes to meld the flavors. Season with salt and pepper to taste.
Return the chicken to the pan, coating it in the sauce. Simmer for an additional 5 minutes to let the flavors meld.
Prepare the Rice:
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring the water to a boil. Add the rice, vegetable oil, and salt.
Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.
Fluff the rice with a fork before serving.
Assemble the Dish:
Serve the cooked rice on a plate.
Place the chicken pieces on top of the rice.
Spoon the ginger and garlic sauce over the chicken and rice.
Garnish with fresh cilantro or parsley if desired.
White Rice and Chicken with Ginger and Garlic Sauce
Ingredients:
For the Chicken:
4 chicken thighs or drumsticks
1 tablespoon of fresh ginger, grated
2 cloves of garlic, minced
1 teaspoon of paprika
1 teaspoon of cumin
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of vegetable oil
For the Sauce:
1 onion, finely chopped
2 tomatoes, chopped
1 tablespoon of fresh ginger, grated
2 cloves of garlic, minced
1 teaspoon of curry powder
1/2 teaspoon of turmeric
1 cup of chicken broth or water
Salt and pepper to taste
1 tablespoon of vegetable oil
For the Rice:
2 cups of white rice
4 cups of water
1 tablespoon of vegetable oil
Salt to taste
Instructions:
Prepare the Chicken:
In a bowl, mix the grated ginger, minced garlic, paprika, cumin, salt, and black pepper.
Rub the spice mixture all over the chicken pieces, ensuring they are well coated. Let it marinate for at least 30 minutes or overnight in the refrigerator for more flavor.
Heat vegetable oil in a large pan over medium heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes per side. Remove from the pan and set aside.
Prepare the Sauce:
In the same pan, add the chopped onion and sauté until soft and translucent.
Add the grated ginger and minced garlic, and sauté for another minute until fragrant.
Stir in the chopped tomatoes, curry powder, and turmeric. Cook for about 5 minutes until the tomatoes break down and the mixture thickens.
Add the chicken broth or water, and bring to a simmer. Let the sauce cook for another 5 minutes to meld the flavors. Season with salt and pepper to taste.
Return the chicken to the pan, coating it in the sauce. Simmer for an additional 5 minutes to let the flavors meld.
Prepare the Rice:
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring the water to a boil. Add the rice, vegetable oil, and salt.
Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed.
Fluff the rice with a fork before serving.
Assemble the Dish:
Serve the cooked rice on a plate.
Place the chicken pieces on top of the rice.
Spoon the ginger and garlic sauce over the chicken and rice.
Garnish with fresh cilantro or parsley if desired.