Recipe #2 - Chicken & Rice
Chicken brine of your choice
Butter and/or olive oil for frying
2 tomatoes (I prefer on the vine)
Prepare chicken thighs by brining. I typically use a salt and lemon juice brine with a few herbs, but any simple recipe will do.
Wash basmati rice until the water runs clear
Soak rice in COLD water for 30 minutes, then strain
Thinly slice onions for frying
Dice tomatoes into small cubes
Melt butter or oil in a LARGE based pot, add salt on medium low heat. Add more butter/oil as you add more ingredients as desired
Add onions and cook them until just browned
In a separate smaller pan, cook chicken thighs until golden on both sides and have reached an internal temp of 165°F/74°C
Cut chicken into small cubes and save for later
Add tomatoes, and sprinkle with salt. The salt in this step is essential
Cook until the tomato-onion-butter mixture is less pink and more orange
Add minced garlic until it becomes fragrant, don't do this for more than 2 minutes or the garlic will burn!
Add the chicken back in and stir until covered in the mixture
Add in the rice at this point with some more butter, and quickly stir it in and cover it in the butter and ingredients
Add in chicken broth and cover until rice has absorbed all liquid. If needed, add a few more tablespoons of chicken broth if the rice has absorbed all liquid but is not fully cooked. Generally though, basmati rice is best cooked with a 1:1.5 rice to water ratio.
A family recipe submitted by @fraudulentareas
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