When I Cook!
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On this post of #WhenICook :
Charred Without A Grill!
Ingredients:
- 500g breast of Chicken
- 7-13 cloves of Garlic (paste)
- 3 large Potatoes
- 2 large Onions (finely chopped or juliene style)
- 1 cup Arborio rice
- 250g shredded Cheddar cheese
- Italian mixed herbs & spices
- Black-Pepper powder
- Red Chili flakes
- Salt
- 200g Butter
- Cooking oil
- 1 pint of Cream or Milk
- Chicken/Vegetable Stock
- Cooking Red Wine (regular Red Wine would also do)
- 100g Green Peas (boiled)
- 100g Corn (boiled)
Although the focus of this post is on grilling chicken without a grill, I thought it best to add the recipe for the accompaniments as well. So, we've the chicken, then there's a side of mashed potatoes and yummy risotto cooked in red wine.
Prep.:
Score the chicken breast and soak in red wine for least an hour. Once done with soaking, drain off excess wine and store aside for use later.
Create a rub-mixture of the red chili flakes, black-pepper, garlic paste, Italian mixed herbs and salt. Take the chicken and rub this mixture on, set aside for 15-20 minutes.
Boil the potatoes, peel and set aside.
Cooking:
In a vessel, melt butter and add to this: onions and garlic. Saute till they turn slightly golden in color, add the rice and saute for another 5 minutes on simmered heat.
Add the red wine, and let it absorb; now add the chicken/vegetable stock and let the rice cook.
Once the rice is cooked, add the corn, peas & cheese. Mix well, and risotto is ready!
Mash the potatoes in a bowl; add melted butter, black-pepper powder, salt and cream. Whisk well! There you have it, mashed potatoes.
Finally, take a pan and heat a hearty dollop of butter with 4 tablespoons of oil. Take the chicken breast, and sear on each side on high flame. Reduce heat and lid the pan. Cook the chicken for another 2 minutes on each side. And it's done!
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