Tag: jasmine rice
Chicken & Rice with Vegetables
So this dish came about as I was watching The Chew on ABC. Michael Symon (a chef and tv personality) was making a chicken and rice dish, Greek style. He thickened the dish with a mixture of flour and egg. It gave it kind of like a risotto quality.. so I decided to give it a try but infused my flavor profile into it- which consisted of garlic, cilantro and smoked paprika….
- 4 to 6 chicken thighs, bone in with skin
- 3 garlic cloves, smashed
- 1/3 cup cilantro stems, chopped
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
Place the garlic and cilantro stems into a mortar and pestle. Pound till smooth. Add salt, olive oil and smoked paprika. Mix well and place the mixture under the skin of each chicken thigh. Sprinkle with extra salt and marinate for couple of hours.
- 3 to 4 tablespoons olive oil
- 2 large shallots, chopped
- 2 garlic cloves, chopped
- 2 large carrots, chopped
- 3 parsnips, chopped
- 1 cup jasmine rice
- 3 cups chicken broth
- 1 egg
- 2 tablespoons all purpose flour
- ½ cup chicken broth
- Zest and juice of one lemon
- ½ cup cilantro, chopped
- ½ cup dill, chopped
- Salt
Add the egg to a medium bowl and whisk well. Add the flour and whisk to incorporate. Add the chicken broth, lemon zest, lemon juice, cilantro and dill. Mix well and keep aside.
Heat a heavy saucepan with the olive oil. Heat on a medium high heat and brown the chicken thighs for 4 to5 minutes on each side. Take out of pan and add the shallots, garlic, carrots and parsnips. Saute on medium heat for 4 to 5 minutes. Add the rice and sauté on medium heat for a minute. Add the chicken broth and the browned chicken. Bring to a boil and lower to a simmer and cook with lid on for 20 minutes. Take lid off and check to see if chicken is done. Take the chicken pieces out. Add the egg and flour mixture to the rice and stir and cook for 3 to 4 minutes till the mixture is incorporated in the rice and it is thickened. Check for seasonings and add salt. Return the chicken pieces back to the pan and serve immediately.
Quick Spanish Rice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon roasted cumin seeds
- 2 green onions, chopped
- 2 garlic cloves, chopped
- 1/3 cup tomato sauce
- 1 medium red pepper, chopped
- 1 cup jasmine rice
- 2 cups chicken or vegetable broth
- Salt
- 1 teaspoon chili powder
- ½ cup cilantro, chopped
- Juice of half a lime
Add the olive oil and cumin seeds into a medium saucepan. Add the green onions and garlic. Saute for a minute and add the tomato sauce and red peppers. Saute on medium heat for 2 to 3 minutes. Add the jasmine rice and sauté for a minute and add the broth, salt and chili powder. Bring to a boil and simmer till rice is done. Fluff with fork and add cilantro and lime juice.
Mexican Style Rice and Fish
I love making one pot meals- they are easy to make, easy to clean and usually very tasty. The dish needs to be cooked properly in order to taste really really good. This one is a winner. Since I made the tomatillo sauce from La Esquina, I wanted to make a delicious one pot meal out of it. I realized I had done all the work already.. all the flavor was in the sauce including garlic, onions and cilantro. I just needed to figure out how I was going to use it.
I decided on a rice dish. I bought some cod and sauteed the filets in a heavy saucepan. I then sauteed the green sauce in the same pot to retain the fish flavor. I added the rice and the broth. I topped it all with the fish and peas… that was it! Before I knew it, I had a delicious one pot meal. I served it with a big green salad and some Malbec rose!
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Lime and Cilantro Rice
I made chicken quesadillas served with peach salsa and this delicious lime and cilantro rice. I love Mexican and Latin food. I love the bold flavors of this very vibrant cuisine. It reminds me of Indian food which is the cuisine I grew up with. I have always been attracted to strong flavors and love Thai, Indian, Mexican, Spanish.. I guess so far I have yet to meet a cuisine I haven’t liked.
I like eating salads and tacos at Qdobas. It is one of the few chains that actually has healthy and decent food. I am able to go on their website to inquire about calories and nutrition. They serve a cilantro rice with their burritos that is very delicious.
While making the quesadillas, I thought about making some rice and I immediately thought of the rice they serve at Qdobas. I started with jasmine rice and used a mixture of chicken broth and the juice and zest of a lime…. which is the key flavor to this delicious rice dish. I finished it with chopped cilantro. It complemented the quesadillas really well and completed the meal in a delicious way.
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Miso Marinated Black Cod with Bok Choy Fried Rice
This is now my favorite fish- all time favorite!! My husband has been obsessed with it for many years- actually since he ate it at Blue Ginger- Ming Tsai’s restaurant in Boston. I recently found it at our local fish store. I was so excited to bring it home and cook with it. Wasn’t sure what I was going to do, so, I decided to look at the Ming Tsai’s recipe. Since it was quite complicated, I used it as my inspiration. I bought white miso paste- which I have discovered, is a great ingredient to use. It gives the dish a very mild and complex flavor. I marinated it in miso, mirin, ginger and sugar. Kept it in the fridge over night and then broiled it. It melts in your mouth- the most delicious, buttery flavored fish you will every have- guaranteed!
When we were at Blue Ginger recently, I ate their other signature dish- Lobster fried rice. It was very flavorful and delicious. The flavor that stuck in my mind was the butter in the jasmine rice- it came through really well, especially with the lobster. I wanted to replicate that for the bok choy fried rice I was going to make. I decided to saute the rice with a combination of oil and butter and then cook it in chicken broth. Once the rice was cooled off, I took the left over fish marinade and used it as the base flavor. I added the bok choy with salt and pepper. It is a very simple dish- but extremely flavorful. The fish marinade gives it a great earthy flavor. The buttery rice goes really well with the chopped bok choy. If you have never cooked with this vegetable- you must! It’s delicious- it reminds me of eating cabbage and broccoli rabe. The crunch is great and the flavor is mild and goes great in Asian dishes.
My husband was thrilled to eat this meal- reminded him of the Blue Ginger experience! Now, it is an expensive fish to buy but it is a lot cheaper than what you would pay at a restaurant. With the money you save, you can buy a great bottle of wine and make it a fantastic meal!