This Chicken Bhagi Rice is one of those spur of the moment, raid de fridge recipes that delivers great flavor and satisfaction without breaking a sweat. You can tweak this recipe with any odds and ends you might have in the fridge to make this your own.
Chicken Bhagi Rice
Ingredients
- 3 pre-seasoned chicken breasts (cut into bite sized chunks)
- 2 cups of parboiled rice (rinsed)
- 1 bundle of callaloo bush (cut into strips)
- 1 large onion (diced)
- 5 cloves of garlic (minced)
- 2 tsp minced ginger
- 2 pimentos (finely chopped)
- 1 scotch bonnet pepper
- 1 cup pumpkin (finely diced)
- 2 cups coconut milk
- 2 tbsp butter
- 1 tbsp roucou
- 2 bay leaves
- 4 shadon beni leaves finely chopped
- 1 tsp garam masala or amchar masala
- 4 tbsp olive oil
- salt & black pepper to taste
Method
- Heat oil in a pot then add chicken breasts and garam masala
- Saute for 1 minute
- Add onions then continue to saute for 2 minutes
- Add garlic, ginger, pimento and 1/2 of the shadon beni continue to saute for 1 minute
- Add pumpkin, season with salt & black pepper to taste then continue to saute for 1 minute
- Add callaloo bush, cover and allow to steam for 2 to 3 minutes
- Remove cover then toss ingredients
- Add rice, butter, roucou and bay leaves
- Combine well then cover and allow to steam for 3 to 5 minutes
- Add coconut milk then season with salt
- Add scotch bonnet pepper then cover and allow to cook on low heat for 15 minutes
- Check for seasoning and adjust to suit
- Add remainder of the shadon beni and combine well
- Serve & Enjoy
