Cooking Diary #3 - Rice with Onions, Sweet Potatoes and Chicken Thighs
Last friday I got to make my special for me and my S.O.
Ingredients:
- 1 and a half yellow onion per person, sliced in strips
- 1 frozen chicken thigh per person, with skin and bones
- Half a sweet potato per person, diced
- 60 g of basmati rice per person, unwashed
- Hot paprika, garlic powder, black pepper and cumin to taste
- Soy sauce and ketchup to taste
In a pot start heating up some seed oil (eyeballed). Toast the spices a bit, then throw in the onions and salt them. Let them sweat a bit, then add soy sauce and ketchup, and let caramelize a bit.
After some time throw in the frozen chicken thighs and submerge with hot water. Cook on low heat for 40 minutes or until the chicken defrosts and cooks. Shred the chicken and let simmer with the bones inside.
Before throwing the rice in, remove bones and skin. Bonus points for frying the skin in another pan and then stirring in the pot the rendered fat (eat the crispy skin as a cook threat, it's really good if you don't burn it).
When the rice is almost ready (~2 mins?) throw in the cubed sweet potato, so that it cooks but retains shape and a bit of structure. This time I got away by putting it in when the rice was cooked and simply letting it steam with the post off the heat with the lid one, but it's not as good.
Enjoy!
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