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For the Rice For the chicken For the Broth:
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Add all of the whole spices to a heavy stock pot with.
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Add the 4 cups of chicken stock to the spices. Bring to a boil
and cover with a tight lid.
Reduce the heat to a gentle simmer.
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Let this simmer on the stove for about 1 hour. This will release
all those yummy fragrant oils from the spices.
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After an hour of simmering, strain out the liquid and toss the
spices. The broth will smell so fragrant.
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OK onto the chicken!
Squeeze the juice from the lime over the chicken and rinse
with cold water, drain. This process takes the sliminess and
gaminess out of the poultry.
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In a food processor add the garlic, ginger, chili peppers,
cilantro, rosemary, oregano and thyme.
Mince this to a fine paste.
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This is your green seasoning that you
just ground.
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Add the green seasoning, and the dry spices like the sat,
black pepper and ground clove to the chicken and mix well
being sure al pieces are evenly coated.
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Set aside in the refrigerator to
marinate for an hour.
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Next we are going to get all the
veggies and fresh herbs ready for the
rice.
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Chop all the herbs, with the onion,
sweet pepper, chili celery and the
grated ginger and garlic.
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Now that we are prepped...heat a little cooking oil in a pot
that can go into the oven. When hot, add the chicken
pieces to brown. You may have to do this in two sets as
they may not all fit at the same time.
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Browning the chicken helps to pre-cook the chicken
and to give it a nice color, after all we eat with our eyes
first!
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After all the chicken has been
browned, set it aside in a plate.
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You will want to pre-heat your oven to 350 at this time.
You are now going to add your onions, garlic, ginger and
chili pepper to the same pot that you just browned your
chicken in.
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Sauté until fragrant...and the onions are
translucent
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At this point you are going to add the rice and
stir together for about 1 minute. Add salt and
black pepper.
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Now we are going to layer the chicken
over the rice as show above.
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Add on top of the chicken the peas,
celery, red bell pepper and the
chopped up green herbs.
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Next we are going to add the 4 cups of chicken
broth just over everything.
Do not stir. Just leave as is. You are going to bring
this to a boil.
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After it comes to a boil on the stove you are going to cover
with a tight lid. Place in the oven for 45 minutes. Do not
raise the heat in the oven or remove the cover during the
baking process. Or you will release the heat which will cook
the chicken and the rice.
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This is your finished product! Garnish
with the chives...Enjoy!
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Trinichick
Trinichick
1 package of drumsticks (use any cut of meat you like)
3 cloves of garlic
1/2 a bunch of cilantro
1 knob of ginger
3 Thai chili peppers (optional)
1 sprig of fresh thyme
1 sprig of oregano
1 sprig of rosemary
Juice of 1 lime
salt & pepper to taste
1 teaspoon of ground clove
2 cups of washed basmati rice
1 red sweet pepper
1 cup of frozen green peas
1 stalk of celery
1 whole white onion sliced
3 cloves of grated garlic
1 knob of ginger grated
3 Thai chili peppers
small bunch of chives
1/2 bunch of cilantro finely chopped
1 sprig of thyme
1 spring of sage
2 black cardamom pods
2 green cardamom pods
1 teaspoon cumin seeds
1 teaspoon whole allspice
1 teaspoon black peppercorns
1 teaspoon coriander seeds
2 sticks of cinnamon
4 cups of chicken broth
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
Trinichick
