Chicken Pulao

Substitutes

This dish could be made vegan/vegetarian by replacing the chicken with Super-firm Tofu or Paneer, and the chicken broth replaced with vegetable broth.

You can also substitute nearly any vegetable of choice. If using a hardened vegetable, it's recommended to either at it to the pot while the rice cooks to soften them, or pre-cook them till desired tenderness.  Then add them in at the end.

TIPS

Allow chicken to marinate for 30 minutes minimum and up to 3 days. The chicken is a bright note in this dish and should not be skipped. If using roasted veggies, it is also recommended to roast them ahead of time.

This dish can get spicy, so if you like less spice, reduce or leave out your pepper flakes and rely on the curry powder alone. Or use mild curry powder.

Marinade

1. Prepare a 1 gallon marinade bag by chopping 2 1/2lbs of Boneless Chicken breasts or thighs into 1inch size bite-size pieces and add them to the bag.
2. To the bag, combine the zest and juice of one lemon, 2 1/2 tablespoons of your favorite curry powder. (mild yellow or spicy red)
3. Then add 1 teaspoon of whole cumin seed along with 1 teaspoon smoked paprika and 1/2 teaspoon of red chili flakes.
4. Set aside to marinate for 30 min, or up to 3 days.
5. Set the oven to broil and place the top rack on the third highest position.

Vegetables

1. Roast your red pepper by placing it over a stove top flame, or under a broiler until blackened. Then place the pepper into a 1 quart bag until it slightly cools. This will create steam and allow the skin to peal off. Cut the roasted pepper into strips.
2. Peel and cut 1 small, or 1/2 a large red onion into strips
3. Coarsely chop the mushrooms into quarters or bite sized pieces.
4. Roughly chop 4 cloves of garlic.
5. Measure out 1 cup of frozen peas.

Sauce & Rice

1. In a large pot, combine 2 cups of rice with 3 tablespoons of of your favorite curry powder, 2 teaspoons of garam masala, 2 teaspoons garlic powder, 2 teaspoons salt, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cardamom, and 1/2 teaspoon of red chili flakes if you like a little more heat.
2. Toast the rice mixture for a couple of minutes until the room is bloomed with the aroma of the spices.
3. Once toasted, add 6 cups of chicken broth. This will seam like a heavy water to rice ratio, but will thicken quite well in the end and be slightly saucy.
4. Bring the water to a small boil, then immediately reduce the heat to low.
5. Add the prepared mushrooms, garlic, and onion pedals to the pot and then cover the pot with a lid or foil.
6. Simmer for 25-30 minutes while cooking the chicken below.

Chicken

1. Spread out the marinated chicken pieces on a foil-lined baking sheet.
2. Place the chicken on the third highest rack below the broiler. Set a timer for 15 minutes, or until the chicken gets a nice color and starts to char.
3. Carefully turn the chicken with a turner spatula and broil for another 10-15 minutes, or until the chicken appears slightly more dry and charred.
4. After the chicken is done, remove it from the oven and pour the chicken along with the juices on the sheet into the rice mixture.

Finish & Serve

1. Add 1 cup of frozen peas, and roasted pepper strips, along with a 14 ounce can of coconut milk, and 2 tablespoons of lemon juice and give a gentle stir to combine.
2. Taste the curry to make sure the rice is tender and that no additional seasoning is needed.
3. If the curry is too spicy, add 1/4 cup of heavy cream, yogurt, or additional coconut milk.
4. Remove from heat and serve with sprinkled cilantro (optional), naan, or any of your favorite chutney, potatoes, or sides.