Herb Chicken And Rice

1. 1

   Put the chicken in a pot that is just large enough to fit the pieces in one layer. Throw in all the poaching ingredients, and add enough water to completely cover the chicken by an inch. Bring water to a boil, and then let simmer for about 15 minutes. Turn off the heat, and cover the pot and let it sit for another 10 minutes. This step can be done ahead.

2. 2

   When the chicken is cool enough to handle, shred it (discard skin and bones). Strain and reserve the poaching liquid.

3. 3

   Make a paste with the mint, pepper, and ginger.

4. 4

   Drain the rice and coat it with the herb paste and let it sit while you prepare the other ingredients.

5. 5

   Heat oil in a heavy bottomed pan with a tight fitting lid. Add the cumin seeds, and when they sizzle, add the onion with the 1/4 tsp of salt.

6. 6

   When the onion becomes translucent (about 2-3 minutes), add the bayleaf, tomato, and the rice, and coat everything with the onions.

7. 7

   Once the rice starts to look opaque, add the broth, and bring to a boil. Simmer, cover, and let cook for about 10 minutes.

8. 8

   Add the shredded chicken and mix it in gently with the rice with a fork. Cover again, and after about 5 minutes, take off heat, and let sit for 10 minutes.

9. 9

   Fluff up the rice with a fork, and garnish with fresh cilantro if desired.

10. 10

    Serve with raita (1/2 cup greek yogurt, zest of 1 lime, 1/2 tsp ground cumin, 1/4 tsp salt, and 1 tsp fresh mint leaves, all mixed together)

No additional tips available.