Curry rice, with chicken and peas
Curry is a mixture of spices typically used in Asian cuisine. There are several variations, but generally it is composed of cumin, turmeric, black pepper, chili pepper and ginger. It is a food rich in vitamins, minerals and antioxidants, it also has multiple properties: anti-inflammatory, digestive and slimming. In this recipe I will use it to flavor a single dish: rice with chicken and peas. 🙂 The recipe for rice with chicken and peas, enriched with curry, a second course with an intense and spicy taste, based on chicken and vegetables with rice. This recipe of rice with chicken is loaded with seasoned chicken and cooked with rice, peas, spices, and curry. Arroz con pollo translates from Spanish to English as rice with chicken. This classic dish is a staple in most Latin kitchens and is a fantastic meal to serve up during the week for family or guests on the weekend. Rice with chicken and peas, flavored with curry, is a dish of easy and quick execution, perfect for a dinner with friends or to take to the office for the lunch break. Curry, a mixture of spices of Indian origin, with its scent and its beautiful yellow color is the absolute protagonist of this recipe, a delicious single dish with an intense spicy flavor.
Ingredients
140 g rice200 g peas120 g chicken breastcurrysmoked paprika ginger powder turmeric powder extra virgin olive oil1 garlic clove1/2 tablespoon chopped onion1/2 glass white wine1 glass of milk or yogurt (optional)flour to taste
Preparation
First take a pot, fill it with water, add salt, peas and put it on the stove.Meanwhile, take your chicken breast, cut it into cubes and pass it in flour. Then, take a pan, add a drizzle of extra virgin olive oil, a clove of garlic and a little chopped onion and bring it to the stove. When the garlic is golden, remove it and pour the diced chicken into a pan and brown it for a few minutes. At this point the water of the pot with the peas will have reached the boil, then add the rice and cook until it is al dente. Deglaze the chicken with white wine, then add the curry and if you like them also a pinch of: turmeric, paprika and ginger powder. Then incorporate a ladle of chicken rice cooking water (or if you want to make it more palatable, a glass of milk or a glass of yogurt).
*If necessary, add a few teaspoons of flour to create a thicker sauce* and turn off the stove.
At this point the rice with peas will be cooked, so drain them in a colander and pour them into the pan.Mix well and serve 🙂Enjoy your meal! 🙂
AdviceThe rice can be kept in the fridge for 48 hours closed in an airtight container. To be consumed as needed, just heat it in a pan with 1 tablespoon of water per serving.
Curry is a mixture of spices typically used in Asian cuisine. There are several variations, but generally it is composed of cumin, turmeric, black pepper, chili pepper and ginger. It is a food rich in vitamins, minerals and antioxidants, it also has multiple properties: anti-inflammatory, digestive and slimming. In this recipe I will use it to flavor a single dish: rice with chicken and peas. 🙂 The recipe for rice with chicken and peas, enriched with curry, a second course with an intense and spicy taste, based on chicken and vegetables with rice. This recipe of rice with chicken is loaded with seasoned chicken and cooked with rice, peas, spices, and curry. Arroz con pollo translates from Spanish to English as rice with chicken. This classic dish is a staple in most Latin kitchens and is a fantastic meal to serve up during the week for family or guests on the weekend. Rice with chicken and peas, flavored with curry, is a dish of easy and quick execution, perfect for a dinner with friends or to take to the office for the lunch break. Curry, a mixture of spices of Indian origin, with its scent and its beautiful yellow color is the absolute protagonist of this recipe, a delicious single dish with an intense spicy flavor.
Ingredients
140 g rice
200 g peas
120 g chicken breast
curry
smoked paprika
ginger powder
turmeric powder
extra virgin olive oil
1 garlic clove
1/2 tablespoon chopped onion
1/2 glass white wine
1 glass of milk or yogurt (optional)
flour to taste
Preparation
First take a pot, fill it with water, add salt, peas and put it on the stove.
Meanwhile, take your chicken breast, cut it into cubes and pass it in flour. Then, take a pan, add a drizzle of extra virgin olive oil, a clove of garlic and a little chopped onion and bring it to the stove. When the garlic is golden, remove it and pour the diced chicken into a pan and brown it for a few minutes. At this point the water of the pot with the peas will have reached the boil, then add the rice and cook until it is al dente. Deglaze the chicken with white wine, then add the curry and if you like them also a pinch of: turmeric, paprika and ginger powder. Then incorporate a ladle of chicken rice cooking water (or if you want to make it more palatable, a glass of milk or a glass of yogurt).
*If necessary, add a few teaspoons of flour to create a thicker sauce* and turn off the stove.
At this point the rice with peas will be cooked, so drain them in a colander and pour them into the pan.
Mix well and serve 🙂
Enjoy your meal! 🙂
Advice
The rice can be kept in the fridge for 48 hours closed in an airtight container. To be consumed as needed, just heat it in a pan with 1 tablespoon of water per serving.
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