A crispy twist on chicken and rice.
Chicken is a staple in our diet. It's simple, easy, and you can do so much with it. The possibilities are literally endless.
I was looking for a way to spice up the usual cooked/sauteed chicken, and I came across this recipe.
It was originally supposed to be made with gochujang; but we couldn't find it in any of the grocery stores near our place. Oh and we tried had to find some. We went to 3 different stores, and a speciality Asian store looking for it. But no luck... If I had planned in advance, I could have probably ordered some off Amazon, but this was a day-before type of decision.
If anyone knows of any places in Ottawa where we can find gochujang, please let me know!
I personally love all types of rice, and have never been the type to specifically use a certain grain over another based on what I was making. However, this time, I decided to do a little googling for the patties. I found that long-grain rice is not starchy enough to hold together, so I suggest making a batch of short-grain a day ahead and you’ll be good to go (again, planning in advance would be great).
This was super tasty and super easy. The crispy rice is memorable (read: SO DAM GOOD) and I will use it as a base for other saucy recipes. There is plenty of sauce, so next time I would add some veggies in the mix as well; because you can never have too many veggies.
This was delicious. The perfect amount of spice and very well balanced, for something that was missing a HUGE component of the ingredient list... I would definitely make again, and will have to, because there were no leftovers (and because I want to make it with the gochujang).
I also love a recipe that has elements that can be carried over to something else--the crispy rice was a great addition and loved that it didn't use oil. Could definitely be used with anything else saucy.
So here it is!
PAPRIKA-BRAISED CHICKEN AND CRISPY RICE
Serves 4
INGREDIENTS
1 small onion, finely chopped
8 garlic cloves, finely grated
1 2-inch piece ginger, peeled, finely grated
3 Tbsp smoked paprika
¼ cup soy sauce
2 Tbsp sugar
1 Tbsp toasted sesame oil
1 tsp freshly ground black pepper, plus more
1.5 cups short-grain rice
1 tsp ground cumin
½ tsp garlic powder
½ tsp mustard powder
1 whole chicken
Kosher salt
4 Tbsp avocado oil
2 Tbsp vegetable oil
4 cups chicken broth (or water)
6 scallions, white and pale-green parts only, cut into 1-inch pieces
INSTRUCTIONS
Place a rack in middle of the oven and preheat to 350°F.
Mix onion, garlic, ginger, smoked paprika, soy sauce, sugar, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
In a large pot, add broth to rice and bring to a boil. Reduce heat, partially cover pot, and simmer.
Once rice is cooked, toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
Meanwhile, season chicken generously with salt. Coast chicken in the oil and pour sauce all over. Cook until chicken is very tender, 65-70 minutes, depending on size of chicken.
Divide rice into 4 portions; form into ¾"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with pieces of chicken and a few scallions; spoon plenty of sauce over.
Serve and enjoy!
Комментарии