Honduranchickenrice Recipes
HONDURAN CHICKEN & RICE
Make and share this Honduran Chicken & Rice recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8-10 minutes per side. Transfer to a plate and set aside.
- Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette and bay leaves and cook, stirring, until the onion begins to brown, 6-8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3-4 minutes.
- Add the rice, Sazón and saffron and cook, stirring, for 2-3 minutes. Pour in the chicken stock, season with salt, pepper and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25-30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
- To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.
HAINANESE CHICKEN RICE
Hainanese Chicken Rice comes from the Chinese subtropical island of Hainan and many of the sons and daughters of Hainan immigrated to Singapore in the past 100 years. The most-popular dish of Hainan is the Chicken Rice in which a chicken is used in all ways - poached for the meat, the soup is used to make a deliciously flavored rice and to also infuse the chile sauce. This has become one of Singapore's top loved dishes, and you will find Hainanese Chicken Rice in every street corner coffee shop and food court as well as in the coffee houses of all hotels in Singapore.
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
- Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
- Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
- Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
- Whisk 1/4 cup of the hot chicken stock into the chile sauce.
- Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.
HAINANESE CHICKEN RICE
Make and share this Hainanese Chicken Rice recipe from Food.com.
Provided by Liara
Categories Whole Chicken
Time 1h27m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pound ginger and rub all over chicken.
- Boil water, add chicken and boil for 15 minutes, cover pot tightly and turn heat off and let it cook slowly for 1 hour.
- Turn on flame again, when it start to boil take out chicken and rinse it under cold water, then set aside Wash rice and drai n.
- Heat oil and fry garlic and celery for 2 minutes.
- Add rice and stir until rice is covered with oil.
- Pour in broth and reduce heat to cook.
- Mix all the sauce ingredients together to make sauce.
Nutrition Facts : Calories 333.2, Fat 24.2, SaturatedFat 6, Cholesterol 86.2, Sodium 1334.3, Carbohydrate 5.7, Fiber 0.4, Sugar 4.4, Protein 22.2
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