Chicken Rice!
Chicken rice! This is by far one of Ben and Romi’s favorite dish, and this is how they called it. The egg on top is Ben’s idea, probably he got inspired by the popular Thai dish “phat kaphrao”.I don’t remember how this recipe came about. Most likely I had some chicken in the fridge so I made a meal out of it. It is really simple to make and doesn’t require tons of ingredients, and it’s great the next day as well.
Chicken Rice800g (or 8 pieces or so) skinless chicken thighs2 small onions, chopped5 cloves of garlic, minced2 carrots, chopped1/2 tbsp smoked paprika2 tbsp sweet paprika3 cup of rice1 cup of beef stock + 2 cup of watersalt and pepper
In a bowl, marinate the chicken thighs with the paprika, salt and pepper and put in the fridge until you are ready to make the dish. Since I have a new processor, which makes everything so much easier, I make a garlic-onion paste and add to the marinate, but it’s totally fine to skip this step.Preheat oven to 150C. In an oven-safe pot, fry the onion and garlic in olive oil until soft, about 3-4 minutes. Add the carrot and fry for another 5 minutes. Season with salt and pepper along the way. Take out the vegetables and set aside. Coat the pan with more olive oil and brown the chicken thighs for about 5 minutes. Return the vegetables to the pan and stir to mix with the chicken thighs, add three cup of rice to the pot and stir well. Season with more salt and pepper. Pour the beef stock and water to the pot. Make sure everything is covered evenly in the liquid. Cover and put in the oven and cook for 25-30 minutes.
Make a mess. One kitchen at a time. ✨
