Brown rice is with the bran layer intact ; only the husk has been removed. Brown rice has more flavour than white rice ans has a higher vitamin and mineral content. Brown rice is available in health food stores.
Chicken – 750 gm
Can corn kernel – 350 gm
Onions – 225 gm
Large capsicums – 2
Butter – 11/2 tablespoon
Refined oil – 2 tablespoon
Chicken stock – 300 ml
Thick tomato puree – 2 tablespoon
Salt and pepper – to taste
Chopped coriander leaves - 1/2 cup
Roasted peanuts – 2 tablespoon
Cut the chicken to medium pieces. You can use fresh corn. In that case boil it and then use. Slice the onions and capsicums. Cook rive till just done – take not to overcook. Drain.
Heat the butter and oil in a degchi. Add the chicken and fry till golden on both the sides. Remove and reserve.
Lower the heat, add the onion and cook gently for about 5 minutes or until soft, but not coloured. Stir in the stock, tomato puree, salt, pepper and capsicum.
Replace the chicken, cover and cook gently for about 20 – 30 minutes or until the chicken is tender.
Stir in the rice and corn. Mix with a light hand. Cooked over a low heat until the moisture evaporates and the rice is lightly heated through. Stirring a few times in between. Sprinkle with the coriander leaves and peanuts.
Serve with a salad.
rice, with, chicken, corn, and, capsicum, rice, chicken, capsicum,
RICE WITH CHICKEN CORN AND CAPSICUM
Brown rice is with the bran layer intact ; only the husk has been removed. Brown rice has more flavour than white rice ans has a higher vitamin and mineral content. Brown rice is available in health food stores.
Chicken – 750 gmCan corn kernel – 350 gmOnions – 225 gmLarge capsicums – 2Butter – 11/2 tablespoonRefined oil – 2 tablespoonChicken stock – 300 mlThick tomato puree – 2 tablespoonSalt and pepper – to tasteChopped coriander leaves - 1/2 cupRoasted peanuts – 2 tablespoon
Cut the chicken to medium pieces. You can use fresh corn. In that case boil it and then use. Slice the onions and capsicums. Cook rive till just done – take not to overcook. Drain.
Heat the butter and oil in a degchi. Add the chicken and fry till golden on both the sides. Remove and reserve.
Lower the heat, add the onion and cook gently for about 5 minutes or until soft, but not coloured. Stir in the stock, tomato puree, salt, pepper and capsicum.
Replace the chicken, cover and cook gently for about 20 – 30 minutes or until the chicken is tender.
Stir in the rice and corn. Mix with a light hand. Cooked over a low heat until the moisture evaporates and the rice is lightly heated through. Stirring a few times in between. Sprinkle with the coriander leaves and peanuts.
Serve with a salad.
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