Ricewithsausagetohavewithbarbecuedchickenspanishstyle Recipes

Steps:

• ORIGINAL DIRECTIONS:.
• (alternative, quicker directions below).
• Wash the barberries in cold water to rinse.
• Heat 1 T of butter in a small frying pan and stir fry the raisins for 1-2 minutes.
• Add the barberries, stir fry for a few seconds and then add the sugar and half of the cinnamon and cumin.
• Cook briefly and set aside.
• Drain the rice and then boil it in a pan of salted water for 5 minutes, reduce the heat and simmer for 10 minutes till almost cooked.
• Drain and rinse the rice in lukewarm water and wash and dry the pan.
• Heat half of the remaining butter in the pan, add 1 T water and stir in half of the rice.
• Blend the reserved rice with the remaining cinnamon and cumin and sprinkle over the top of the rice mixture.
• Dribble the remaining butter over and cover the pan with a clean dishtowel and secure with a tightly fitting lid, lifting the corners of the cloth back over the lid.
• Steam the rice over a very low heat for about 30-40 minutes.
• Just before serving, mix 3 T of the rice with the saffron water.
• QUICKER ALTERNATIVE:.
• Follow the first steps, through simmering the rice for 10 minutes. This worked nicely for me with just adding in the barberries and currants, sugar and spices that have been sauteed in the butter, along with the remaining butter and spices, stirring it into the almost-cooked rice at this point, putting the lid on and steaming on very low heat for about 20 minutes. The longer you let it steam, the more it develops a nice, slight crustiness.
• Spoon the rice on to a large, flat serving dish and sprinkle the saffron rice over the top to garnish.

Steps:

• Preheat oven to 350 degrees.
• Butter the bottom and sides of a 9X13 baking dish (I have found glass to work the best).
• Mix all ingredients except the onion soup mix and and chicken. Pour mixture on bottom of buttered pan, place chicken pieces over the mixture and sprinkle with onion soup mix.
• Cover with foil and bake in oven for 2 hours. DO NOT lift the foil until the timer goes off. Enjoy!

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!