So I have a confession to make, I have recently fallen deeply in love with a spice ground Coriander. The love affair started when I decided to make a new recipe – Uzbek rice pilaf with chicken. I am not big on using spices in my cooking, but was pleasantly surprised to find coriander irresistible. By the way, this dish can be made with meat, fish, and even vegetables and mushrooms for the vegetarian folks out there. The list of ingredients contains approximate measurements, feel free to add more or less depending on your taste.
- Long grain rice (~2 cups)
- Boneless, skinless Chicken Thighs (~1.5 lb)
- 2 Carrots
- 1 large Onion
- 2 cloves of Garlic
- Ground black pepper (to taste)
- Ground red pepper (chili or cayenne)
- Ground paprika
- Ground coriander
- Oil (vegetable or olive)
- Salt (to taste)
- Cut chicken (or meat) into bite size pieces
- Heat heavy bottom pot (dutch oven recommended), add oil to coat the bottom
- Add chicken, season with salt, and cook until golden brown
- Meanwhile, chop onions and carrots (into cubes)
- Once the chicken is golden brown, add onions and carrots and spices (except garlic cloves), saute for 5-7 minutes
- Once the vegetables are tender, add a few cups of water so that it covers the chicken and vegetables about an inch, bring to boil
- Lower the heat, add the rice – DO NOT STIR, add salt, add whole garlic cloves, cover with lid, and bring to boil
- Reduce heat to medium, cook until all the liquid is absorbed about 30-40 minutes
- Check to see if the rice is tender, if not, add a little more water.
- After the rice is ready, still not stirring, cover the pot and let sit for 30 minutes – this ensure that the rice is nice and fluffy.
- Finally, you can stir the rice before serving.