Chicken and Rice is a worldwide combo and also a food tandem that connects us
Most continents and cultures have unique foods and flavours, but almost all of them have a common overlap: combining chicken with rice.
Chicken and mushroom risotto, nasi goreng, arroz con pollo, chicken and jollof, jambalaya, jerk chicken and rice, chicken curry. These are just some of many combinations that can or specifically do include rice and chicken. It’s no surprise to hear that the food consumed most globally is rice, and the single protein consumed most globally is chicken. Many of these dishes have even worked their way outside of their culture and into households across the world.
Some cases take it a step further and blur the line between adoption and originating. For example, in the U.K., chicken tikka masala is considered an unofficial national dish. Although based on Indian-style curry, it is in fact a hybrid of British tastes with South Asian cooking. It is thought to have been invented by Glasgow-based chef Ali Ahmed Aslam.
Originally from the Punjab region of Pakistan (considered British India at the time of his birth), Aslam created the dish after a customer asked for a sauce to go over his dry chicken tikka. What was born from this request was a curry sauce made from mixing traditional Indian flavours with a British favourite: tomato soup.
The beauty in the combination of chicken and rice is that it opens up countless possibilities for variation without having to go too crazy on countless ingredients. Either due to saving on time or money, many people meal prep or bulk buy their groceries. Using the same ingredients with different flavours is a way to bring variety while still sticking to a budget.
Here are some ways to cook different meals with minimal changes. You will need: diced chicken (or vegan alternative), onions, garlic, bell peppers, carrots, sweetcorn and rice. The type of rice is up to you but my personal favorite is brown, as I find it to be versatile and adaptable to various flavours.
You can adjust these recipes to suit taste and budget. I always recommend adding more vegetables for nutritional value, but it isn’t a must. Most ingredients can be bought frozen for places where fresh ingredients may be difficult to get. These can be adjusted to any size meal or number of people, so measure with your heart and look for similar recipes online for further or more specific guidance.
Garlic Chicken and Vegetable Rice
Additional Ingredients: None
Optional extras/alternatives: Parsley (dry or fresh) and/or other herbs of your choice, as well as butter, lemon juice, parmesan or similar cheese.
METHOD
- Cook your rice.
- Dice up your vegetables and fry all, except the garlic, together on a medium heat for 5 to 10 minutes. Mix into the rice once both are cooked.
- Cook your chicken/alternative for the same duration and temperature as the vegetables or until cooked through: aim for a higher temperature or longer duration if unsure. When the chicken is almost done, add the garlic and any optional extras/alternatives and cook for a further 2 to 5 minutes.
Chicken Fried Rice
Additional ingredients: East Asian sauce of your choice, such as gochujang or teriyaki.
Optional extras/alternatives: Edamame, green onions, sesame seeds, soy sauce.
METHOD
- Marinate your chicken overnight, where possible. Rice can be cooked in advance.
- Dice up your vegetables and fry together on a medium heat for 5 to 10 minutes. Set aside and cook your chicken/alternative on the same heat and duration or until cooked through: aim for a higher temperature or longer duration if unsure.
- Add the vegetables, cooked rice and any other additions such as sesame seed or soy sauce and cook for a further 2 to 5 minutes.
Chicken Curry
Additional ingredients: Your favourite curry sauce or dry curry powder/spices and coconut milk. For the second option, add the dry ingredients to the chicken (marinate overnight if possible) and add the coconut milk when instructed to add the curry sauce.
Optional extras/alternatives: Sweet potato, eggplant.
METHOD
- Cook your rice.
- Dice up your vegetables and fry together on a medium heat for 5 to 10 minutes. Set aside and cook your chicken/alternative on the same heat and duration or until cooked through: aim for a higher temperature or longer duration if unsure.
- Add the vegetables back to the chicken, along with the curry sauce. Either cook for a further 5 to 10 minutes or leave to simmer for 30 minutes to an hour while stirring occasionally.
These recipes are generic and not based on a particular culture. To make more authentic dishes, you should always research specific recipes. I also encourage you to experiment with these recipes by adding different things, even outside my recommendations. Be creative!
In spite of how vastly unique we all are across the globe, seeing the common threads reminds us that we are all human and still connected to each other.
Food is just one of many ways we can connect and enjoy our beautiful differences.
