Creamy Chicken with Basmati Pilaf Rice

Name: Creamy Chicken with Basmati Pilaf Rice
Yield: 10
Ingredients: 10.0pc Chicken Thigh, skin on and bone in; 1.0tbsp Chilli Powder; 0.0g Some Kosher Salt, to taste; 0.0g Some Black Pepper, freshly grounded, to taste; 3.0tbsp Margarine, divided; 3.0pc Garlic Clove, finely minced; 120.0ml Heavy Cream/Milk; 25.0g Parmesan Cheese, freshly grated; 1.0pc Juice of Lemon/Lime; 1.0tsp Dried Thyme; 300.0g Local Round Spinach, chopped; 85.0g Knorr Concentrated Chicken Stock 1kg; 100.0g Margarine; 2.0pc Onion, finely sliced; 3.0pc Garlic Cloves, chopped; 600.0ml Water; 2.0tbsp Knorr Chicken Seasoning Powder 1kg; 2.0pc Star Anise; 5.0pc Cloves; 0.0pc Cinnamon Stick (2 inch); 6.0pc Cardamom; 0.0g Some Salt and Grounded White Pepper, to taste; 500.0g Basmati Rice, rinsed and drained; 3.0pc Pandan Leaf, tied into a knot; 100.0g Sultanas; 1.0pc Lemongrass Stalk; 100.0g Fried Shallots; 50.0g Mint Leaf, chopped

Creamy Chicken with Basmati Pilaf Rice – - Recipe

Creamy Chicken with Basmati Pilaf Rice is the ultimate comfort food. Tender chicken mingles with velvety goodness to create a hearty dish that will warm your diners’ hearts and souls. You simply can’t go wrong with this recipe.

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Chicken in Cream Sauce Preparation

Chicken Thigh, skin on and bone in 10.0 pc
Chilli Powder 1.0 tbsp
Some Kosher Salt, to taste
Some Black Pepper, freshly grounded, to taste
Margarine, divided 3.0 tbsp
Garlic Clove, finely minced 3.0 pc
Heavy Cream/Milk 120.0 ml
Parmesan Cheese, freshly grated 25.0 g
Juice of Lemon/Lime 1.0 pc
Dried Thyme 1.0 tsp
Local Round Spinach, chopped 300.0 g
Knorr Concentrated Chicken Stock 1kg 85.0 g

Pilaf Rice Preparation

Margarine 100.0 g
Onion, finely sliced 2.0 pc
Garlic Cloves, chopped 3.0 pc
Water 600.0 ml
Knorr Chicken Seasoning Powder 1kg 2.0 tbsp
Star Anise 2.0 pc
Cloves 5.0 pc
Cinnamon Stick (2 inch)
Cardamom 6.0 pc
Some Salt and Grounded White Pepper, to taste
Basmati Rice, rinsed and drained 500.0 g
Pandan Leaf, tied into a knot 3.0 pc
Sultanas 100.0 g
Lemongrass Stalk 1.0 pc

To Serve

Fried Shallots 100.0 g
Mint Leaf, chopped 50.0 g

Asian

Chicken/Duck

Rice

Main course

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Preparation

Chicken in Cream Sauce Preparation
- Preheat oven to 190°C.
- Season chicken thighs with chilli powder, salt, and pepper.
- Melt 2 tbsp of margarine in a large oven-proof skillet over medium-high heat. Add in chicken, skin-side down, and sear both sides until golden brown for about 2-3 minutes per side. Drain excess fats and set aside.
- Melt the remaining margarine in the skillet. Add in garlic and stir-fry till fragrant. Stir in chicken broth, heavy cream, parmesan cheese, lemon/lime juice, and thyme.
- Bring to a boil, reduce heat, stir in spinach, and let it simmer for about 3-5 minutes until the spinach has wilted and the sauce has slightly thickened. Return the chicken to the skillet.
- Place the skillet in the oven and let it roast until completed cooked through, reaching an internal temperature of 85°C.
Pilaf Rice Preparation
- To prepare the pilaf rice, heat margarine in a pot, and fry onions and garlic until soft and fragrant. Add in water (to mix with Chicken Seasoning Powder), star anise, cloves, cinnamon stick, cardamom, salt, and pepper, and bring to a boil.
- Reduce heat and add in rice and pandan leaves. Stir well, cover, and let it cook over low heat.
- When the rice is almost dry, add in sultanas and mix well. Then, leave to cook thoroughly.
To Serve
- To serve, garnish the pilaf rice with fried shallot and chopped mint leaves.