Chicken Colombo With Purple Jasmine Rice Food

CHICKEN COLOMBO WITH PURPLE JASMINE RICE

Steps:

• Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.
• Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.

ADDICTIVE SESAME CHICKEN

Steps:

• Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
• Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
• Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

COCONUT JASMINE RICE

Steps:

• Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

COLOMBO CHICKEN (W/ PURPLE JASMINE)

Steps:

• Directions Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm. Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon. Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.

CHILE CHICKEN WITH JASMINE RICE

Steps:

• For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
• For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
• For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
• Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.

CHICKEN WITH AVOCADO SALSA OVER JASMINE RICE

Steps:

• Cook Jasmine rice: Mix 1/2cup of rice with 3/4 cup of water, salt and butter. Bring to boil, cover and cook for 10 minute Remove from heat and let sit for 5 minute Fluff before serving.
• Salsa: Halve the avocado lengthwise. Slice one half (save for garnish) and roughly chop the other half. Core the plum tomatoes, and roughly chop. Slice and chop the onion into similar sized pieces. Mix all in a bowl. Cut 2 wedges out of lime and juice the rest. Add the lime juice to the bowl and season to taste with salt and pepper. Set aside.
• Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl. Rub evenly into the chicken breasts.
• Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side.
• To Plate: Place chicken on top of 1/2 cup rice. Top with avocado salsa. Place sliced avocado and lime wedges for garnish.

CHICKEN COLOMBO

Steps:

• Colombo Powder:.
• Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
• Chicken:.
• Heat oil and butter in a large saucepan. Stir in the chicken and colombo powder (4 tbs per 2 lbs chicken). Cook over medium heat for 15 minutes, until brown.
• Add broth, onions 1/2 of the milk, garlic, lime juice, thyme, chives, parsley, pepper, salt and pepper. Simmer over medium heat for 45 minutes.
• Turn off heat and stir in remaining coconut milk, bananas and pistachios.