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The types of chicken and rice recipes

Rice and chicken always go together. It's no wonder then that most countries have come up with their own chicken and rice dishes. If you want a new way to serve chicken and rice, here are three recipes for you.

Jollof rice recipe

This is a West African a chicken and rice recipe. You need some chicken pieces, onions, tomatoes and rice. Brown the chicken in a pan with some oil, then add the onions, tinned tomatoes and rice and cook for around 20 to 30 minutes. This dish is incredibly versatile as you add to it whatever vegetables you have around and spice it up with chili or garlic.

Hainanese chicken

This recipe from Singapore provides you with three meals in one. - Rub a 1.5kg chicken with salt and stuff the cavity with two cloves of garlic, four slices of root ginger and six spring onions that you have chopped and mixed together. - Bring four to five litres of water to boil in a pan large enough to hold the chicken. When the water is boiling, add the chicken, breast side down, and simmer for 30 to 40 minutes until cooked. - To check it is cooked, prick the thigh with a knife and the juices should run clear. If not, let it simmer some more. Remove the chicken to a plate to cool. - Wash 350g rice and fry five cloves of garlic and two shallots in vegetable oil until they turn golden. - Add the rice and stir fry until each grain is covered in oil. - Add 600ml of the chicken stock to the pan and cook until the stock reaches the level of the rice with steam holes appearing in the surface of the rice. - Reduce the remaining stock to 1.5 litres to make the chicken soup. - Chop the chicken into joints. - Place the rice on a plate, cover with chicken portions and slices of cucumber. - Serve the soup in separate bowls. Supply bowls of chili sauce for each person to dip their chicken into.

Chicken fried rice

In a wok, heat up two tbsp oil and fry three chopped cloves of garlic and one minced chili for one minute. Add 225g chopped boneless chicken thighs, and fry for three to five minutes. To prevent drying out, have 60ml chicken stock to hand and pour into the pan as needed. When the meat is cooked, move it to one side and crack an egg into the pan and scramble it. Now add 600g cold cooked rice and two tbsp fish sauce. Add 100g frozen peas and stir for two to three minutes.

Final note

Use these recipes as an inspiration to create your own unique combinations of chicken and rice.

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