Authentic home cooking from Chile, with US measurements. 
Basmati Rice with Chicken, Jon Style
Yesterday we went to visit our youngest son. I wanted to bring something, so I decided to make this chicken and rice dish that everyone loves. I removed the skin from the chicken, deboned it, and cut it into small pieces. I put the bones in a pot with water, cooked them for a while, strained the broth, reduced it to concentrate the flavor, and used it to make the rice. We saved some of the chicken and rice for ourselves to eat today; we reheated it and served it with a couple of fried eggs on top. It was delicious. Basmati rice is an Indian rice.
Basmati Rice with Chicken, Jon Style
Yesterday we went to visit our youngest son. I wanted to bring something, so I decided to make this chicken and rice dish that everyone loves. I removed the skin from the chicken, deboned it, and cut it into small pieces. I put the bones in a pot with water, cooked them for a while, strained the broth, reduced it to concentrate the flavor, and used it to make the rice. We saved some of the chicken and rice for ourselves to eat today; we reheated it and served it with a couple of fried eggs on top. It was delicious. Basmati rice is an Indian rice.
Open in Cookpad AppSteps
- 1
Measure and prepare all the ingredients for the recipe. In a small bowl, mix together all the ingredients for the seasoning mix. Season the chicken with the mix and let it marinate for 1 hour at room temperature.
- 2
Heat a little vegetable oil in a large skillet and brown the chicken in batches—don’t overcrowd the pan. Deglaze the skillet with the beer and reserve the liquid. In a small pot, combine the beer liquid, chicken broth, and saffron, and bring to a boil.
- 3
For the next steps, use two large skillets to make the chicken and rice, dividing the ingredients between them. Add a splash of olive oil to each skillet. Over medium heat, sauté the shallot, red bell pepper, celery, and carrot.
- 4
Add the rice and cook, stirring, for a minute or two. Pour in the boiling broth mixture and add the chicken. Cover the skillets and cook over low heat for about 15 minutes, or until the rice is cooked through. Be careful not to overcook the rice.
- 5
Once the rice is done, stir in the green onions, capers, olives, caper brine, and cilantro.
- 6
Serve immediately. If you like, top with a couple of fried eggs.
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