A stunningly fragrant Cardamom Chicken with Rice and Veggies with the aromas and flavors that originate from this exceptionally delicious recipe will create a memorable meal. The integrity of this dish does not diminish after a night in the fridge. Cardamom (aromatic seed from East Asia) is an antioxidant spice and one of my favorites. This delicious maim dish recipe will make a perfect dish for this Fall.
Cardamom Chicken with Rice and Veggies
A stunningly fragrant Cardamom Chicken with Rice and Veggies with the aromas and flavors that originate from this exceptionally delicious recipe will create a memorable meal.
Ingredients
Ingredients for the Chicken
- 1 1/2 lbs chicken thigh, boneless, skinless
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp paprika smoked
- 2 tbsp parsley very fine chopped
- 1 1/2 tbsp mustard dijon
- 1/2 tsp cardamom
- 2 whole limes freshly squeezed
- 1 tsp olive oil extra-virgin
Ingredients for the Brown Rice
- 1 cup rice brown
- 3 cloves garlic diced
- 1 tsp ghee
- 1/2 tsp sea salt
- 2 3/4 cups water
Ingredients for the Veggies to Mix in the Rice
- 3 whole scallions chopped
- 3 cloves garlic diced
- 1 tbsp avocado oil
- 1/8 tsp coriander
- 1/8 tsp black pepper
- 1 whole red bell pepper diced and deseeded
- 1 whole tomato diced
- 1/4 tsp sea salt
- 1/4 cup cilantro chopped
- 3 leaves kale sliced thinly
Instructions
Chicken Instructions
- Slice the chicken thigh into strips, add to a bowl (I prefer to use the thigh because it is moist; you can use chicken breast if you prefer), and combine the ingredients. Let it seat for at least 30 minutes for flavor
- Preheat a sauté pan with a little bit of avocado oil, on medium-high
- Place the chicken in the pan and sauté it for about 2 1/2 minutes on each side. Don't put a lot of pieces at the same time to prevent from creating lots of liquid
Brown Rice Instructions
- In a casserole pan, add ghee and sauté the garlic until it is golden.
- Add the brown rice and cook it for about 5 minutes, then add the water and the salt
- When the water starts boiling, bring the heat to low. On my stove, it is a 2 or 3, until the rice cooks thoroughly
- Place the lid on slightly tilted
Veggies to Mix in the Rice Instructions
- In the sauté pan, add the avocado oil to medium heat, and sauté the garlic
- Add scallions, red bell pepper, and sauté for about 3 minutes. Then, add the kale and cook until it gets withered
- Add the coriander, black pepper, and salt
- Combine rice and the cooked veggies, add the cilantro and tomatoes. Gently mix it all, serve with the chicken and a simple salad
Notes
Note Brown Rice: Brown Rice takes a while to cook. Typically, it takes about 55 minutes to cook. If you wish, you can make the rice the day before you make the meal.
Observe the rice while it is cooking. You can taste it to see if it is soft. If needed, you can add water little by litter during the cooking process. I recommend ending up the cooking with a bit of moisture in the rice’s bottom to mix well with the vegetables.
Veggies: Wash vegetables and use a salad spinner to remove most of the water. Chop kale leaves by rolling them into a tube and slicing very thinly, creating narrow strips. Believe it or not, the kale tastes much better when sliced thinly.
On the dish’s picture, I added black rice I had cooked the day before. This is the reason it has a slightly dark look to the image.
