Chicken Rice I

Description
Leftover cooking

Ingredients

 * decaying peppers: one green, one red.
 * 1 decaying red onion
 * 2 cooked chicken thighs from safeway
 * 1 decaying carrot
 * 2 ripe tomatoes
 * 2 ripe sweetcorn cobs from the Indian shop on the High Street

Directions
Fry the onions and carrots first for a few minutes:



Then add the chopped halves of green and red pepper. Thaw some pre-pulped ginger, garlic and chillie from the freezer and toss it in. Stir and fry for a few minutes - an then add the chopped and de-seeded tomato:



Keep stirring this for a few more minutes - and then add the ground spices: 1 teaspoon ground coriander, 1 teaspoon haldi (tumeric), 1 teaspoon salt, and 2 teaspoons garam masala. Stir in and fry/roast until the aroma prevails - will take a few minutes - and then toss in the washed Basmati rice:



After the rice has been stirred in - splash generously some lemon juice - and then stir it around - and then add 1.5 times the volume of rice of water:



Let the mixture sizzle on high heat - and then add the cooked chopped chicken. And whilst that is all sizzling away - prepare a really low-flame burner on the hob:



After the pot gets to a fierce boil - transfer to the low flame burner and simmer for 15 minutes. (DON’T TAKE THE LID OFF DURING THIS TIME!) And then afterwards - give it a gentle turning over before returning to the low flame:



Whilst the rice mixture is simmering on its home run - prepare some fresh corn-on-the-cob for boiling and grilling. Right now - sweetcorn cobs are approaching end-of-season - so you should be able to pick up sweetcorn cobs for around 4 for £1 - anything more and you’re being ripped off! Asda are doing 2 for 50p at the moment - and your local Asian grocer will probably be doing 4 for under £1. Get them while you can!



After boiling the corn-on-the-cobs for around 8 minutes - take out of pan and then sprinkle some salt and pepper on them - and skewer them with barbeque sticks - and then butter them all around generously before placing under a hot grill:



Grill the corn-on-the-cobs untill you get golden brown edges to them - and then server up with the spicy-chicken-rice. It makes for a delicious meal. Wash down with some McGuigan Black Label Merlot. Perfect for marking the end of Summer:

[[Image:070903-22.jpg|thumb|center|250px|Serve]

Recipe by Route 79
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