Rice with Chickpeas and Chicken
This is a basmati rice recipe with chickpeas and chicken, in which the chicken is boiled first and its broth is then used to cook the rice with chickpeas and spices. The main ingredients from the description are basmati rice, cooked chickpeas, chicken, vegetable oil, bay leaves, cardamom, cloves, peppercorns, Maggi seasoning, salt, and white pepper, while the chef adds details in the narration such as washing the chicken with vinegar and salt, changing the boiling water, and serving the dish with pickles, bell peppers, and samoon bread.
A hot rice dish with chickpeas and chicken, seasoned with bay leaves, cardamom, cloves, and pepper.
Similar to a seasoned rice pilaf with chicken.
The rice takes on flavor from the chicken and aromatics as it cooks. Keep the seasoning gentle so the chickpeas and rice stay balanced.
Ingredients
- 1 kg Basmati rice
- 700 g cooked chickpeas Chickpeas
- chicken as desired Chicken
- vegetable oil Vegetable oil
- 3 bay leaves Bay leaves
- 4 cloves Cloves
- 5 cardamom pods Cardamom
- peppercorns Peppercorns
- 1.5 tablespoons Maggi seasoning Maggi seasoning
- 1.5 tablespoons salt Salt
- 1 teaspoon white pepper White pepper
- cold water Water
- hot water Hot water
- chicken breasts Chicken breasts
- vinegar Vinegar
Instructions
- In a pot, wash the chicken with water, salt, and vinegar, then place it in a pot with cold water.
- In the same pot, leave the chicken until the water boils and the scum rises, then discard the first boiling water.
- In a clean pot, place the chicken with hot water, then add the bay leaves, cardamom, cloves, peppercorns, salt, Maggi seasoning, and white pepper.
- In the pot, boil the chicken until fully cooked, then remove it, drain it, and set it aside.
- In another pot, or in the same cooking pot after straining the broth, strain the chicken broth and reserve it for cooking the rice.
- In the cooking pot, heat the vegetable oil, then add the basmati rice and stir it briefly.
- In the pot, add the cooked chickpeas and stir them with the rice.
- In the pot, add the reserved chicken broth, using one and a quarter cups of water for every cup of rice, according to the chef's instructions.
- In the pot, leave the mixture over high heat until the water boils.
- In the pot, reduce the heat very low, cover the pot, and leave the rice for about a quarter of an hour until the water dries up and the rice is cooked.
- In the pot, let the rice rest for 2 minutes, then give it one final stir.
- On a serving platter, serve the rice with chickpeas and chicken. It can be served with bell peppers, pickles, and samoon bread, as mentioned by the chef.