Layered saucy chicken and rice bake with fries

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Ingredients:-

For the chicken mixture:-

  1. Chicken – 500 grams, boneless breasts; cut into small cubes
  2. Salt – 1 tsp.
  3. Thick curd – 4 tbpss.
  4. Tomato paste – 1 tbsp.+ 1 tbsp; divided
  5. Paprika powder – 1 tsp
  6. Red chilly powder – 3/4 heaping tsp. or as per taste
  7. Pepper powder – 1/2 heaping tsp.
  8. Lime juice –  2 tbsps.
  9. Oil- 1 tbsp. + 1 tsp.;divided
  10. Butter – 1 tbsp.
  11. Garlic – 5 big cloves; chopped
  12. Ginger – 1 tbsp; finely chopped
  13. Dark soy sauce – 1 tbsp.
  14. Hoisin sauce – 1 tbsp.
  15. Chilli garlic sauce – 1 tbsp.
  16. Deep fried onions – 1/2 cup (measured after frying)
  17. Tomato – 1 small, seeded and chopped
  18. Green capsicum – 1 medium; julienned

For the rice:-

  1. Basmathi rice – 2 cups
  2. Oil – 2 tbsps.+ 1 tbsp; divided
  3. Salt – 2 tsps.
  4. Soy sauce – 1 tbsp.
  5. Chilli garlic sauce – 1 tbsp.
  6. Spring onion whites – 1/4 cup; finely chopped
  7. Baby corn – 1/2 cup; thinly sliced at an angle
  8. Beans – 1/4 cup; finely chopped
  9. Carrot – 1 medium; chopped
  10. Cabbage – 1 cup; shredded
  11. Yellow capsicum – 1/2 cup; chopped
  12. Spring onions greens- 1/2 cup
  13. Celery – 2 tbsps.
  14. Eggs – 2 numbers; beaten with 2 pinches of salt & pepper

For the layering:-

  1. French fries – made from 2 large potatoes
  2. Deep fried onions – 1/2 cup  (measured after frying)
  3. Butter – 1 tbsp.
  4. Sweet chilli sauce – 1 tbsp.
  5. Chilli garlic sauce – 1 tbsp.

Method:-

  1. For the chicken mixture, marinate the chicken cubes with pepper powder, red chilly powder, paprika powder, salt, 1 tsp. of oil, curd, 1 tbsp. of tomato paste and lime juice for 30 minutes. Heat 1 tbsp. each of oil and butter in a broad non-stick pan & add the ginger and chopped garlic. Fry till they start to turn brown in colour. Stir in the marinated chicken cubes, soy sauce, chilly garlic sauce, 1 tbsp. of tomato paste, Hoisin sauce & mix. Cook for 20 minutes on low heat till the chicken pieces are cooked through.Switch off heat. Add the chopped tomato, capsicum, 1/2 cup of fried onions & mix.
  2. For the rice, soak basmathi rice for 30 minutes and drain. Heat 1 tbsp of oil and saute the rice till opaque. Boil 4 cups of water.Pour the boiling water into the rice and add 2 tsps. of salt and bring to a second boil. Cover cook on low heat for 10 minutes. Keep covered for another 10 minutes.Heat 1 tbsp of oil & fry the baby corn and  french beans  for a minute. Stir in  the shredded cabbage, carrot, celery, capsicum and spring onion (white part) and fry for a minute till crispy and a bit soft.Keep the sautéed veggies aside. Beat the eggs. Add 2 pinches salt and little pepper powder and prepare scrambled eggs. Keep aside. Add 1 tbsp. of soy sauce and chilly garlic sauce to the cooked rice & mix well. Add all the sautéed veggies and scrambled eggs to the rice & mix. Add the green part of scallions and mix well.
  3. Preheat the oven to 180C.
  4. Spread half of the cooked rice in an oven proof dish. Spread the chicken mixture over the rice. Spread the french fries and 1/2 cup of fried onions over the chicken. Drizzle 1 tbsp. of sweet chilli sauce. Spread the remaining rice. Dot with cubes of butter and drizzle 1 tbsp. of chilli garlic sauce over the rice. Cover tightly with a foil.
  5. Bake in the preheated oven at 180C for 15 minutes.
  6. Serve hot.
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This entry was posted in Baking, chicken, fusion, rice. Bookmark the permalink.

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