Chicken pot rice is one of my favorite dishes to cook and eat. It is easy to make, spicy, and full of vegetables. Here are a few reasons why I love chicken pot rice:
It’s easy to cook. The chicken pot rice recipe is very simple to follow. All you need is some chicken, rice, vegetables, and a few sauces. The dish can be cooked in one pot, so there is minimal cleanup.
It’s spicy. I love the spiciness of chicken pot rice. The schezwan chutney and chili sauces add a great kick to the dish. If you don’t like it too spicy, you can adjust the amount of chili sauce to taste.
It’s full of vegetables. Chicken pot rice is a great way to get your daily dose of vegetables. The dish is packed with carrots, bell peppers, broccoli, and spring onions. The vegetables add a nice sweetness and crunch to the dish.
To make Chicken Pot Rice, you will need the following ingredients:
250 grams boneless chicken, cut into cubes
8-10 cloves garlic, minced
1 tablespoon ginger, minced
1 green chili, chopped
2 tablespoons schezwan chutney
2-3 tablespoons soy sauce
1 tablespoon vinegar
1/2 teaspoon sugar
2 tablespoons cornstarch dissolved in 1 cup water
1 teaspoon chili sauce
1 teaspoon green chili sauce
1/2 cup chopped spring onions
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 cup yellow bell pepper, chopped
Few florets of broccoli
1/8 teaspoon black pepper
1/2 cup chopped spring onions (green)
Oil or butter for cooking
For the flavored rice, you will need the following ingredients:
2 cups basmati rice
2-4 tablespoons butter
2-3 tablespoons soy sauce
Some black pepper
1/2 or 1 cup finely chopped spring onions (green)
1 coal
Salt
To make the chicken gravy, heat some oil or butter in a pan over medium heat. Add the garlic, ginger, and green chili and cook for a minute, or until fragrant. Add the chicken and cook until browned on all sides.
Stir in the schezwan chutney, soy sauce, vinegar, sugar, cornstarch mixture, chili sauce, green chili sauce, red bell pepper, green bell pepper, yellow bell pepper, broccoli, and black pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
Meanwhile, cook the rice according to package directions. Drain and set aside.
Heat some butter in a wok or large skillet over medium heat. Add the cooked rice, soy sauce, black pepper, and spring onions. Cook for 2-3 minutes, or until the rice is heated through and coated in the sauce.
To assemble the Chicken Pot Rice, place the chicken gravy in a serving bowl. Top with the flavored rice. Place the coal in a small bowl or piece of foil paper and place it in the center of the rice. Drizzle with 1-2 tablespoons of oil and cover immediately. Let the coal smoke for 5-7 minutes, or until the rice is fragrant.
Serve hot immediately.
Notes:
- Adjust the amount of soy sauce, chili sauce, and vinegar to taste.
- If you like it spicy, add more schezwan chutney.
- If you don’t have spring onion bulbs, you can use thickly chopped onions.
- You can also add other vegetables to the chicken gravy, such as carrots, mushrooms, or peas.
- To make the rice extra fluffy, rinse it in cold water 2-3 times before cooking.
- To get the smoky flavor in the rice, make sure to place the coal in the center of the rice and drizzle with oil.
I hope you enjoy this recipe for my favorite Chicken Pot Rice!