Creamy Chicken with Basmati Pilaf Rice
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.
Ingredients
Creamy Chicken with Basmati Pilaf Rice
−
+
$814.3
Chicken in Cream Sauce Preparation
Chicken Thigh, skin on and bone in
/pc
10.0 pc
0%
Chilli Powder
/tbsp
1.0 tbsp
0%
Some Kosher Salt, to taste
/g
0.0 g
0%
Some Black Pepper, freshly grounded, to taste
/g
0.0 g
0%
Margarine, divided
/tbsp
3.0 tbsp
0%
Garlic Clove, finely minced
/pc
3.0 pc
0%
Heavy Cream/Milk
/ml
120.0 ml
0%
Parmesan Cheese, freshly grated
/g
25.0 g
0%
Juice of Lemon/Lime
/pc
1.0 pc
0%
Dried Thyme
/tsp
1.0 tsp
0%
Local Round Spinach, chopped
/g
300.0 g
0%
Knorr Concentrated Chicken Stock 1kg
/g
85.0 g
0%
Pilaf Rice Preparation
Margarine
/g
100.0 g
0%
Onion, finely sliced
/pc
2.0 pc
0%
Garlic Cloves, chopped
/pc
3.0 pc
0%
Water
/ml
600.0 ml
0%
Knorr Chicken Seasoning Powder 1kg
/tbsp
2.0 tbsp
0%
Star Anise
/pc
2.0 pc
0%
Cloves
/pc
5.0 pc
0%
Cinnamon Stick (2 inch)
/pc
0.0 pc
0%
Cardamom
/pc
6.0 pc
0%
Some Salt and Grounded White Pepper, to taste
/g
0.0 g
0%
Basmati Rice, rinsed and drained
/g
500.0 g
0%
Pandan Leaf, tied into a knot
/pc
3.0 pc
0%
Sultanas
/g
100.0 g
0%
Lemongrass Stalk
/pc
1.0 pc
0%
To Serve
Fried Shallots
/g
100.0 g
0%
Mint Leaf, chopped
/g
50.0 g
0%
/
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
Pilaf Rice Preparation
-
Margarine 100.0 g
-
Onion, finely sliced 2.0 pc
-
Garlic Cloves, chopped 3.0 pc
-
Water 600.0 ml
-
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
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.
