Celebrity Chef
Owner of Continental Catering Services
As the days are passing by the grand festivals are nearing the door and to celebrate the learning sessions are on to greet the guests in the best possible way and Rakhi is around the corner. The Chef Rongon Neogi is here to rescue all the sisters, who desire to serve the best dish to her brother. And this festive week the Chef is with a dish that will give the twist to the regular taste of your diet chart.
And as you try this recipe for the ‘Rakhi’ do not forget to also learn some home-made sweets to celebrate the season.
Mexican Rice with Stir Fried Chicken:
Ingredients:
- Tomato Puree – 100 ml
- White onion – 25 ml
- Jalapenos – 2 pc
- Long grained Basmati rice – 150 gms
- Olive oil – 50 ml
- Minced garlic cloves – ½ pc
- Chicken broth – 350 ml
- Salt – to taste
- Fresh Coriander leaves / Cilantro – few sprigs
- Green Peas boiled – 50 gms
- Lime – ½ pc
Method:
Adjust rack to middle position and preheat oven to 350. Process onion in processor or blender, add Tomato Puree and thoroughly blend. Remove ribs and seeds from one jalapenos and discard. Mince flesh and set aside. Mince the remaining jalapenos. Set aside.
Place the rice in a fine mesh strainer and rinse under cold running water until water runs clear – about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. If you omit this step your rice will not be dry & fluffy (Jhorjhore in Bengali ) .
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan with a tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in Chicken broth, tomato puree, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
Stir in chopped fresh Coriander leaves & Green Peas ( You can also add Dry Sweet Corn instead of Green Peas when fresh Green Peas are not available, minced jalapeno to taste, and pass lime wedges separately.
Serve with Stir Fried Chicken.
To make stir-fried Chicken:
Ingredients :
Boneless Chicken – 100 gms ( cut into very small pieces
Olive Oil – 20 ml
Crushed Garlic – 2 cloves
Salt to taste
Pepper (freshly crushed) – to taste
Chicken Stock – 50 ml
Method:
Heat Oil, add crushed garlic when tranluscent add boneless chicken & stir fry till light brown, add Salt & pepper & Chicken stock. When dries up , remove from flame & serve hot with Mexican Rice.
