Thursday, January 22, 2015

Rice Chicken Recipe

Rice Chicken Recipe
By:Suryadev.A, Josiah Jahleel Baay, Michael Leblanc       2015/01/21

Marinate the Chicken

Add 3 oz lemon juice to 0.834kg chicken in a bowl. Add Garlic powder 1 tsp. Ginger powder 1 tsp. Add red pepper ½ tsp, salt ½ tsp, ground cinnamon ¼ tsp plain yogurt 2 tsp black pepper ¼ tsp. After adding all of the given ingredients mix it all together. Use a knife after mixing the batch to poke holes in the chicken so the batch that you mixed can get inside the chicken and soak up faster. Mix the batch one more time and leave it overnight in the fridge.

Baking/Dehydrating the Chicken

Take the marinated chicken and back in an oven for 1 hr at 350f. After the chicken is cooked use a dehydrator or an oven that has convect bake to dehydrate the chicken. It is recommended to cut the chicken into smaller pieces after you have cooked them so the process occurs faster. We used an oven for the dehydrating process. Set the oven to Convect bake mode and set the temperature to 175f. Put the chicken in and leave for 3-4 hrs. After such is done they should seem rock hard.

Making the Rice

Grab the desired amount of rice and put it into a bowl with about 2 cm of water. Grab a pot with olive oil in it and cut tomato, potatoes, onions and cumin seeds into the pot. Set the temperature to high and cook until the onions are light brown in colour. When they reach this colour add red peppers tomatoes, garam masala, black powder, and cinnamon powder to the batch. After adding all of that add chick peas into the pot and cover the top for 10 mins. After the 10 mins add 1 and ½ cups of water into the pot and turn the heat off. Leave the pot with the cover on it for 5 mins.

Rehydrating the Chicken

Rehydrating the chicken is really easy. Put water in a pot and boil it. Once the water is boiling put the chicken in the water for 30 mins and voila. Your chicken is ready to eat.

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