Sunday, March 22, 2015

Arroz con pollo with chanterelles recipe


Arroz con pollo sounds fancy and complicated, right? Well, not if you speak Spanish! It’s simply rice with chicken. However, this dish is much more than that. It’s comforting, softly spiced, warm and my favorite part – cooks in one pot! “No, that’s okay honey. I’ll do the dishes tonight.”

Serves 4-6
Preparation 25min
Cooking 1hr 5min
Skill level Easy

By
Ashley Rodriguez

Ingredients

3 tomatoes, halved lengthwise
8 skin-on chicken thighs
1 medium Spanish onion, finely chopped
220 g chanterelles, roughly chopped
5 garlic cloves, minced
2 tbsp dry sherry
1 medium green capsicum, finely chopped
4 thyme sprigs
1 bay leaf
1 tsp sweet pimentón de la Vera (smoked Spanish paprika)
pinch of chilli flakes
3 cups chicken stock
1 cup Bomba or Calasparra rice
small pinch of saffron threads
hot sauce, coriander, spring onion and crumbled cotija (see Note), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Working over a bowl, grate the cut side of the tomatoes on the large holes of a box grater; throw away the skins.

Set a very large, deep skillet (preferably cast-iron) over high heat and preheat until the pan is just starting to smoke. Season the chicken with salt and pepper, carefully add it to the skillet, skin-side down, and cook over medium heat for about 3-5 minutes per side or until nicely browned on both sides. Transfer the chicken to a plate.

The fat from the chicken skill will render off and give you enough fat to cook the vegetables.

Add the onion and chopped chanterelles to the pan, season with a pinch of salt and cook over medium high, stirring occasionally, until deeply caramelised, about 15 minutes. Add the garlic then cook for a further minute before deglazing the pan with the dry sherry. Add the green capsicum and sauté for 5 minutes.

Add the garlic, thyme sprigs, bay leaf, pimentón and chille flakes and cook, stirring, for 2 minutes or until fragrant. Stir in the grated tomatoes and cook, stirring, for 5 minutes or until the liquid has evaporated.

Pour the stock into the skillet and bring to a boil. Stir in the rice, saffron and a generous pinch of salt and return to a boil. Nestle the chicken in the rice and cook over moderately low heat, without stirring, for 20-25 minutes or until the rice is tender and the chicken is cooked through.

Discard the thyme sprigs and bay leaf. Season the dish with salt and pepper and serve with hot sauce. Top the dish with chopped coriander, sliced spring onions and cotija.

Note

• Cojita is an aged hard cheese, very salty and firm – a good substitute is a well-aged parmesan or pecorino.

Recipe from Not Without Salt by Ashley Rodriguez, with photographs by Ashley Rodriguez.

More Rice Recipes:

Garlic Cilantro Lime Rice
Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)

Sunday, March 15, 2015

Garlic Cilantro Lime Rice Recipe


Recipe courtesy of Ree Drummond
Source: Food Network

Total Time: 30 min
Prep: 5 min
Cook: 25 min

Yield: 8 servings
Level: Easy

Ingredients

1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
Chopped fresh cilantro, for garnish

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

More Rice Recipes:

Arroz a la Mexicana (Mexican-Style Red Rice)
Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake


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Monday, March 9, 2015

Arroz a la Mexicana (Mexican-Style Red Rice) Recipe


This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes.

SERVES 6–8

INGREDIENTS

1 cup chicken stock
1 (15-oz.) can whole peeled tomatoes in juice
2 tbsp. canola oil
2 serrano chiles, halved lengthwise, seeds removed
2 cloves garlic, minced
½ small white onion, minced
2 cups long-grain white rice
1 cup frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Place stock and tomatoes with juice in a blender, and purée until smooth; set tomato mixture aside.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add chiles, garlic, and onion, and cook, stirring, until soft, about 4 minutes. Add rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture and peas, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all the liquid, about 15 minutes. Remove rice from heat, and gently fluff with a fork before serving.

More Rice Recipes:

Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger 


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Sunday, February 22, 2015

Kimchi fried rice recipe


If you’re like me and always keep a tub of kimchi in the fridge, this is one of those weeknight dishes that’s perfect when there isn’t much else around. You’d be surprised how tasty and satisfying a bowl of this economical fried rice can be.

Serves 4
Preparation 10min
Cooking 10min
Skill level Easy

By
Adam Liaw


Ingredients

1½ cups kimchi
1 tbsp vegetable oil
1 tbsp sesame oil
1 tbsp gochujang (Korean chilli bean paste)
4 cups cooked jasmine or short-grain rice
3 spring onions, trimmed and finely sliced
1 tsp salt
1 tbsp toasted sesame seeds
4 small sheets Korean nori, crumbled (or 1 sheet Japanese nori, toasted and crumbled)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Squeeze as much juice as you can from the kimchi, then finely slice it and set aside, reserving the juice.

Heat a wok over high heat and add the vegetable oil and sesame oil. Add the kimchi to the wok and toss frequently until very fragrant. Add the gochujang and toss for about a minute, or until fragrant.

Add the rice, pressing it onto the sides of the wok to separate the grains. Add the reserved kimchi juice, spring onions and salt, and mix everything well, allowing the rice to lightly toast against the sides of the wok.

Scatter the rice with sesame seeds and crumbled nori and serve.

Note

• Korean nori is available from Asian supermarkets often roasted with sesame oil and salted, and is easily crumbled. I keep a pack or two in my pantry at all times. It makes a great snack.

Recipe and image from Adam's Big Pot by Adam Liaw (Hachette, $39.99, pbk) 

More Rice Recipes:

Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke)
Adam’s taco rice
Shiitake mushroom rice
Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg recipe 



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Friday, February 13, 2015

Baked rice pudding with rhubarb recipe


Rice pudding is the ultimate in comfort food. Coconut milk gives this version a contemporary twist and when topped with vanilla-baked rhubarb, it is a winter pudding you will want to make time and time again.

Serves 6-8
Preparation 15min
Cooking 1hr 40min
Skill level Easy

By
Anneka Manning

Ingredients

melted butter, to grease
110 g (½ cup) Arborio rice
375 ml (1½ cup) milk
270 ml can coconut milk
2 tbsp caster sugar
10 g (2 tsp) butter
toasted flaked coconut or roasted coconut chips (see Baker’s tip), to serve (optional)

Baked rhubarb

1 vanilla bean, split lengthways
75 g (⅓ cup) caster sugar
1 bunch rhubarb, trimmed, washed and cut into 7 cm lengths (you will have about 550 g trimmed weight)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the baked rhubarb, preheat oven to 200°C. Scrape the seeds from the vanilla bean, place into a medium bowl with the sugar, and toss to evenly combine. Add the rhubarb and toss to coat in the vanilla sugar. Transfer the rhubarb and vanilla bean to an ovenproof dish just large enough to arrange the rhubarb in a single layer. Sprinkle with any remaining vanilla sugar left in the bowl. Cover with foil and bake in preheated oven for 20 minutes. Remove the foil, give the dish a shake and bake for a further 5-10 minutes or until the rhubarb is tender when tested with a skewer. Remove from the oven and set aside while baking the rice pudding (see Baker’s tip).

Reduce the oven temperature to 160°C. Combine the rice, milk, coconut milk and caster sugar in a bowl. Stir with a fork until well combined. Transfer to a 1-litre (4 cup) ovenproof dish and dot with the butter. Bake, uncovered, in preheated oven for 1 hour–1 hour 10 minutes, whisking occasionally with a fork so the rice cooks evenly, or until the rice is just tender and the pudding is the consistency of a wet risotto.

Serve the warm rice pudding immediately, topped with the rhubarb. Drizzle with rhubarb syrup and sprinkle with the coconut, if desired.

Baker’s tip
• Roasted coconut chips are available from the dried fruit and nuts section of selected supermarkets.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.

From sbs.com.au
 

More rice recipes:

Coconut rice pudding with roasted cherries
Mexican Rice Pudding ("Arroz Con Leche")
Rice pudding & apricot tart  
Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe  


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Sunday, December 28, 2014

Rice with peas (risi e bidi) recipe

Rice with peas recipe

This soupy risotto is traditionally offered to the ruler of Venice on St Mark’s feast day.

Serves 4
Preparation 15min
Cooking 30min
Skill level Easy

By
Phoebe Wood

Ingredients

1.2 L chicken stock
2 tbsp olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
300 g (1⅓ cups) carnaroli rice (see Note)
80 ml (⅓ cup) dry white wine
180 g (1½ cups) fresh or frozen baby peas, blanched, refreshed
20 g butter
finely grated parmesan, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Drink match 2012 Stefano Massone Gavi Masera, Piedmont, Italy ($30)

Place chicken stock in a saucepan and bring to the boil, then reduce heat to low and keep at a gentle simmer.

Meanwhile, heat oil in a saucepan over medium-low heat. Add garlic and onion, and cook, stirring, for 4 minutes or until softened. Add rice and cook, stirring, for 1 minute to coat grains.

Add wine and cook for 1 minute or until completely absorbed. Gradually add hot stock one ladleful at a time, stirring occasionally, until stock has been absorbed. Repeat until only a ladleful of stock remains and rice is al dente; this will take about 20 minutes. Remove from heat. Stir through peas, butter and remaining stock, and season with salt and pepper. Serve scattered with parmesan.

Note
• Carnaroli rice, from delis and specialist food shops, is a risotto rice with short grains that produce a very creamy result. Substitute arborio.

Photography Chris Chen

As seen in Feast magazine, April 2014, Issue 30. For more recipes and articles, pick up a copy of this month's Feast magazine. 

Recipe related to Rice with peas (risi e bidi):

Caribbean Rice and Peas | Arroz Con Gandules (Rice and Pigeon Peas) | Fried rice with sausage, egg and peas | Tuna rice salad | Salmon & omelette fried rice | Warm chicken salad with coconut rice

Tuesday, November 25, 2014

Coconut rice pudding with roasted cherries recipe



The Rice Recipes Kitchen invites you to try Coconut rice pudding with roasted cherries recipe. Get easy-to-follow rice recipes and learn how to make Coconut rice pudding with roasted cherries.

My mum always made the classic rice pudding that consisted of milk, cinnamon and raisins. It was so darn good, and perfect. She recently had tweaked it for me and started using almond milk instead of regular milk, a change I very much welcomed.

Lately, I've been making batch upon batch of rice pudding, and I have been making it every which way. With almond milk, with rice milk, testing different rices and different fruit combinations. As I'm sure you've guessed, this combination right here hit it out of the park. Jasmine rice, coconut and cherries play very nicely together.

Serves 3-4
Preparation 10min
Cooking 1hr
Skill level Easy

By
Jodi Moreno


Ingredients

3 cups fresh cherries, halved and pitted drizzle of maple syrup
1 tsp vanilla
1 pinch of salt
1½ cups jasmine rice
2 cans of full-fat coconut milk (480 ml)
⅓ cup maple syrup
seeds from 1 vanilla bean plus 1 tbsp vanilla extract (or 2 tbsp vanilla extract)
¼ tsp salt
½ cup shredded coconut, or coconut strips (lightly toasted at 180˚C for 5-7 minutes) 


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Chilling time (optional) 1 hour

Pre-heat the oven to 200˚C.

Place the cherries, a drizzle of maple syrup, 1 tsp of vanilla, and a pinch of salt into a 23 cm round or a 20 cm x 25 cm baking dish. Bake for 20-25 minutes, until the cherries are soft and bubbly.

To make the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup water in a medium sauce pan. Bring to a boil over medium heat, then reduce to a simmer. Simmer gently, uncovered, for about 30-40 minutes. The consistency of the rice is more important than the time it takes. Once most of the liquid has been absorbed (you want a slight creaminess, but not too much liquid), and when the rice has been cooked, you are done. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.

To serve, pour the rice pudding over the roasted cherries. Finish with the toasted, shredded coconut, and place it in the fridge until it sets, about 30 minutes.

Note
• You can serve this warm or cold, or you can store it in the fridge in an airtight container for a couple of days and reheat.

Recipe from What’s Cooking Good Looking by Jodi Moreno, with photographs by Jodi Moreno.

More rice recipes:


Mexican Rice Pudding ("Arroz Con Leche")
Rice pudding & apricot tart
Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe
Gingered Crème Caramel Rice Pudding Recipe 


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