Empty My Fridge
Chicken Rice
Ingredients
- Butter1 ½ tbsp
- Onion1
- Black pepper¾ tsp
- Salt½ tsp
- Thyme3 sprigs
- Celery1 stalk
- Bell pepper2
- Chicken stock · powder1 ½ tbsp + 2 ½ cups
- Roucou1 ½ tbsp
- Rice2 cups
- Chive2 tbsp
Instructions
- Melt the butter in a wide pan over medium heat. Add the onion, black pepper, salt, thyme, celery and pimento peppers, lower the heat to medium-low and cook for 3 minutes.
- Push everything to the sides to clear the centre. Add the chicken bouillon powder and toast it lightly.
- Stir in the roucou and mix well. Cook for 2 more minutes.
- Add the washed and drained rice and stir gently to coat it with the seasonings.
- Pour in the chicken stock and water, raise the heat and bring to a boil.
- Reduce to a simmer, partly cover with a lid and cook for 25 minutes.
- Turn off the heat, cover fully and let the rice rest on the hot burner for 10 to 15 minutes.
- Fluff with a fork and fold in the chopped chives before serving.
Summarized from CaribbeanPot's video. Watch it for the details.
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