Rice with chicken is a safe bet when it comes to talking about economic and yield, and if you add curry the dish goes to gourmet category.
Rice is the most eaten cereal in the world, it is never absent in any pantry or kitchen. Its abundance and versatility have made it the most widely used to accompany any main course.
Rice takes center stage when preparing the popular chicken rice. A safe bet when it comes to talking about cheap and profitable. If we add curry to the rice with chicken, this dish takes on another flavor, color, smell and rises to a more gourmet category.
What do you need?
- 2 breasts or 1 breast and 2 chopped thighs.
- 2 large glasses of rice.
- 1 level scoop of curry powder.
- 1 medium onion.
- 4 cloves of garlic.
- 2 small red peppers or one medium.
- Olive oil.
- Chicken soup.
- 1 glass of white wine stew.
Season the chicken and then brown it in oil with the onion, garlic and chopped pepper. Everything is macerated together until the chicken is evenly browned. Add the wine over low heat until it evaporates and there is a sauce. Then, add the curry, stir and cover with water. Let cook until the chicken is tender.
Add the rice, sauté a little in the stew and then add the necessary water, taking into account what is already in the stew. Raise the flame a little until the water dries, then lower until the rice is done. Let it sit for 10 minutes before serving. Bon Appetite!