Mangu

chicken-rice

Next Dish: Falafel

Chicken Rice is a popular dish in many Asian cuisines, particularly in Singapore, Malaysia, and China. It consists of poached or roasted chicken served with seasoned rice, often cooked in the chicken's fat and stock, along with a variety of dipping sauces. The dish is also often accompanied by a bowl of soup made from the chicken's bones. It is regarded as a national dish of Singapore.

butter

salt

garlic

water

vegetable oil

chicken breast

dried pepper

dried thyme

fresh parsley

onion

Recipe

Ingredients:

  • 1 cup of long-grain white rice

  • 2 cups of water

  • 1 tablespoon of vegetable oil

  • 4 boneless, skinless chicken breasts

  • Salt and pepper to taste

  • 2 cloves of garlic, minced

  • 1 onion, diced

  • 1 cup of chicken broth

  • 1 teaspoon of thyme

  • 1 teaspoon of rosemary

  • 2 tablespoons of butter

  • Freshly chopped parsley for garnish


Instructions:

  1. Rinse the rice under cold water until the water runs clear.

  2. In a large pot, bring the 2 cups of water to a boil. Add the rice, reduce heat to low, cover and cook for 18-20 minutes, or until rice is tender and water is absorbed. Set aside.

  3. While the rice is cooking, season the chicken breasts with salt and pepper.

  4. Heat the vegetable oil in a large skillet over medium heat. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.

  5. In the same skillet, add the minced garlic and diced onion. Cook until the onion is translucent, about 5 minutes.

  6. Add the chicken broth, thyme, and rosemary to the skillet. Bring to a simmer.

  7. Return the chicken to the skillet, spooning the broth mixture over the chicken. Cook for an additional 10 minutes, or until the chicken is fully cooked and the flavors have melded together.

  8. Stir in the cooked rice and butter until well combined and heated through.

  9. Garnish with freshly chopped parsley before serving.