Junkanoo Chicken With Rice Recipes

JUNKANOO CHICKEN WITH RICE

Steps:

• Prepare rice according to package directions, except, substituting tomato juice for water, with chopped celery and diced red pepper.
• Heat oil in large skillet and sauté onions, peppers, zucchinis and mushrooms.
• Whisk together chicken broth, soy sauce, starch and ginger in a separate bowl.
• Add liquid mixture to vegetables and cook over a low heat until it boils and thickens, stirring frequently.
• Add chicken and stir gently until hot.
• Add hot sauce, if using.
• Serve over hot bed of rice sprinkled with chopped parsley.

ONE-POT JAPANESE CURRY CHICKEN AND RICE

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
• In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
• Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
• Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
• Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.