
Cheesy Baked Rice Meets Enchanting Chicken Stew
Enjoy the delightful harmony of flavours with our Cheesy Baked Rice and a hearty Chicken Stew. This culinary duo promises a simple but elegant dining experience, combining the crispy allure of baked rice with the savoury goodness of a well-seasoned chicken stew. Join us as we walk you through the simple steps to making these delectable dishes, suitable for any occasion. Elevate your mealtime with a fusion of cheesy goodness and comforting chicken stew, a combination that will undoubtedly satisfy your cravings and leave a lasting impression. Let's get into the simplicity and deliciousness of these recipes!
Baked Cheesy Rice:
Ingredients
- 950g Cooked Rice
- 100g Carrot
- 80g Cabbage
- 100g Leeks
- 130g Onion
- ½ tsp Ginger
- Pinch of Pepper Powder
- Pinch of Salt
- 50g Capsicum
- 50g Tomato
- 1 Pandan Leaf
- Tomato Sauce (to taste)
- 400g Steamed Jumbo Prawns with turmeric
Instructions:
1. Prepare Vegetable Mix:
- In a pan, melt butter over medium heat.
- Add crushed garlic, minced ginger, sliced onion, and beaten eggs. Mix well until combined.
- Stir in the thinly sliced carrot, cabbage, leeks, and steamed jumbo prawns.
- Season the mix with a pinch of pepper powder and salt.
- Gently fold in the pre-cooked white rice, making sure the vegetables and prawns are evenly distributed.
- Transfer this delectable mixture to an ovenproof baking dish.
2. Bake to Perfection:
- Preheat your oven to the desired temperature.
- Artfully arrange thinly sliced bell pepper, diced tomato, sliced onion, and the fragrant pandan leaf on top.
- Sprinkle a generous layer of mozzarella cheese over the rice mixture, creating a gooey, cheesy topping.
- Drizzle a bit of tomato sauce for an extra burst of flavour.
- Place the baking dish into the preheated oven and bake for 15 minutes until the cheesy topping turns golden and the rice underneath becomes irresistibly crispy.
Chicken Stew:
Ingredients:
- 1 kg Chicken
- 1 tbsp Lime Juice
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Tamarind Paste
- 1.5 tsp Salt
- ½ tsp Cinnamon
- 5 Cloves
- 3 Cardamom Pods
- 1 Cinnamon Stick
- 300g Potatoes
- 80g Onion
- 25g Green Chilli
- 50g Capsicum
- 80g Tomato
- 1 tsp Pepper Powder
- 1 tsp Chilli Powder
- 30g Butter
-1/2 cup Water
Chicken Marination:
1. Prepare the Chicken:
- Take 1 kg of chicken and place it in a bowl.
- Squeeze the juice from half a lime over the chicken.
- Add a tablespoon each of ginger-garlic paste and tamarind paste to the chicken.
- Sprinkle 1.5 teaspoons of salt evenly.
- Introduce the aromatic spices: a half teaspoon of cinnamon, 5 cloves, and 3 cardamom pods.
- Ensure all parts of the chicken are well-coated with the marinade.
- Allow the chicken to marinate for a minimum of one hour to absorb the flavours.
Chicken Stew:
1. Prepare the Stew Base:
- In a pot, melt a suitable amount of butter over medium heat.
- Add 3 cloves, 3 cardamom pods, and a cinnamon stick to infuse the butter with rich flavours.
- Introduce the key vegetables: potatoes, onions, green Chilli, capsicum, and tomatoes.
- Ensure the vegetables are well-coated in the butter and spices, creating a fragrant base for the stew.
2. Seasoning:
- Season the mixture with a pinch of pepper powder for a subtle kick.
- Add Chilli powder according to your spice preference, adjusting for desired heat levels.
3. Cooking the Chicken:
- Now, add the marinated chicken to the pot, making sure to include any residual marinade.
- Allow the chicken to cook in the flavourful mixture until it reaches a tender, succulent texture.
- Stir occasionally to ensure even cooking and to let the chicken absorb the rich stew flavours.
We hope our Cheesy Baked Rice and Chicken Stew have added a burst of flavour to your table. This culinary duo is simple but satisfying, offering a delightful combination of crispy goodness and hearty comfort. We hope these dishes have left an enjoyable impression on your taste buds. Happy cooking and bon appétit!