Spicy Rice with Chicken

spicy rice with chicken

Spicy Rice with Chicken

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Servings: 6
Calories: 390


  • 2 1/4 lb chicken cut in 4 pieces or 4 chicken quarters
  • 3 pints water
  • 1 large onion quartered
  • 2.5 cm 1 in fresh root ginger, peeled, halved and bruised
  • 12 oz Thai fragrant rice rinsed
  • salt and freshly ground black pepper


  • Place the chicken pieces in a large pan with the water, onion quarters and ginger. Add seasoning, bring to the boil and then simmer for 45—50 minutes, until the chicken is tender. Remove from the heat. Lift out the chicken, remove the meat and discard the skin and bones. Cut the chicken into bite-size pieces. Reserve the stock.
  • Strain the chicken stock into a clean pan and make it up to 1.75 litres (3 pints) 7 1/2 cups with water.
  • Add the rinsed rice to the chicken stock and stir continuously until it comes to the boil, to prevent the rice from settling on the base of the pan. Simmer gently for 20 minutes, without a lid. Stir, cover and cook for a further 20 minutes, stirring from time to time until the rice is soft and rather like a creamy risotto.
  • Stir the chicken pieces into the porridge and heat through for 5 minutes. Serve as it is, or with any of the garnishes and accompaniments suggested in the introduction.
Calories: 390 kcal
Carbohydrates: 47 g
Protein: 19 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 61 mg
Sodium: 73 mg
Potassium: 246 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 115 IU
Vitamin C: 3 mg
Calcium: 36 mg
Iron: 1 mg
Cuisine Indian
Ingredients Chicken
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