Chicken Rice Pan

Published January 20, 2013 by Ninik Becker

Chicken pan rice

Chicken Pan Rice. Cooked in an old pan that almost blackened inside out, the smoky flavor from the old pan really different with the new one. Just simple as usual.

Chicken pan rice

Ingredients : for three, or for two if you are hungry

For chicken :

  • 500 g chicken breast, boneless, skinless
  • 1 tsp ginger powder
  • 1 tsp coriander powder
  • pepper
  • 1 tsp or more salt
  • 1 tbsp olive oil

Rinse and pat dry chicken breast. Mix all seasoning and rub all over the chicken. Set aside for a while.

Pan fried in a little olive oil until both sides brown and cooked, no more pink liquid when you prick it. Keep warm.

For rice :

  • 1 1/2 cup uncooked rice (I use Basmati rice),
  • 2 cup of chicken/vegetable stock for cooking
  • 1 tsp turmeric powder
  • 1 tsp margarine/butter
  • white pepper powder

Some crispy shallot and chopped coriander or parsley for sprinkles.

In a saucepan/small pot, rinse rice and cook with the stock, add more if necessary. Adjust to the right texture of the rice. Add all seasoning and stir well to cook. When rice almost cooked, transfer into a pan, spread well.

Lower the heat and put pan-fried chicken over the rice, together with vegetables of your choice. The rice should be well cooked, fluffy and not mushy. Sprinkle chopped coriander/parsley and crispy shallot over them, and continue to cooked in low heat until vegetables cooked.

I added medium boiled egg slices too.

Chicken rice pan

Enjoy while still warm.

Chicken rice pan

Relative Articles :
Chicken Soy Sauce with Seasoned Rice and vegetables
Nasi Goreng (Indonesia Fried Rice)
Cod with vegetables Rice and Lemon sauce
Bell Pepper Stuffed Rice
Rice Ball with Chicken Paprika

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