A dear friend recently shared with me a supply of fragrant spices imported directly from India. As part of my brain that oversees the culinary imagination trying to find as soon as possible so I had to use the conveniently placed in jars nice and tight at the right point.
Then I found a great chicken market and I remembered to have in a pantry (altro!) beautiful container full of red rice integral. The latter, although it may seem quite exotic, is actually the result of a trip to Vercelli, and then, despite its appearance, is entirely "ours."
chicken, red rice and more, plus spices, red rice equal to the spicy chicken stew.
Rice red sauce spicy chicken
chicken breast red rice
full
are chopped celery, carrot and onion blonde
tomatoes and tomato sauce
lemons in salt (*)
dried roots of ginger and turmeric, to be grated
cardamom
dried chilli whole
extra virgin olive oil
lemon, salt
Rinse rice under running water, then cook them in plenty of lightly salted water and seasoned with a few slices of lemon and a teaspoon of oil. Keep in mind that brown rice takes about 40 minutes to cook, and then choose accordingly.
Cut the chicken into small pieces, removing any rough skin and bones. Reduce diced fresh tomatoes.
Soften the chopped vegetables in oil, add spices to taste (I put two cardamom pods and a generous grinding of ginger and turmeric, plus a hot pepper from which I had removed all the seeds) and add a few slices of lemon in salt rinsed and chopped. After much flavor, add fresh tomatoes and tomato puree and cook over a gentle fire for about 20 minutes.
Then add the chicken pieces and cook in about 10 minutes. Off.
Drain rice and rinse under warm running water, throw it in the pan of chicken sauce and stir over high heat for a couple of minutes.
Serve hot.
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