Chicken And SPICY Rice ONE POT Dinner

Chicken And SPICY Rice ONE POT Dinner


so one night a week Jules and I throw
axes in the backyard ax throwing lead so we need something that’s easy to cook
delicious easy to eat and will give us the fuel we need to win welcome friends
welcome back to the channel today we’re going to do another sort of one pan
chicken and rice dish this time it’s chicken rice black beans a little bit of
tomato and some hot pepper cinnamon and cumin so there’s a there’s a lot of
spices going on in in this mix so I’ve got some chicken thighs here of course
you could use whatever chicken you like and I’m just putting salt and pepper on
both sides just to start building that flavor okay the pan is hot these induction
burners heat up really quickly so I’m gonna hit this with a little bit of oil
now what I have here is a cast iron pan it’s an enameled cast iron pan that can
go in the oven and something that you can put in the oven is very important
for this dish because we’re gonna finish it in the oven so this oil will heat up
really quickly and as soon as it’s hot put the chicken in skin side down and we’re just trying to brown the
chicken we just want to get a little bit of color on both sides we don’t need to
worry about cooking it all the way through okay see good color doesn’t need
to be too brown because it is gonna go back into the oven to finish browning
okay I’m gonna say that the chicken has a good initial browning so I’m gonna
take it out of the pan stick it in a bowl put it on our plate whatever you’ve
got doesn’t have to be fancy and now back into the pan with a couple of bell
peppers and a diced onion okay and we just want to fry this off until it’s
softened and the onions are translucent and I’ve used a red pepper and an orange
pepper because that’s what I got at the grocery store I’m one of those people
that shakes my head and you know sort of rolls my eyes when I see cookbooks or
chefs telling you that you have to use a
certain color use what you can get use what you like I don’t think the color of
your bell pepper really matters all that much maybe it does leave me a comment
and tell me what you think okay that doesn’t take long to soften up so now
we’re gonna put in the spices and the first thing to go in is a cinnamon stick
some ground cumin some hot pepper and I’ve just sliced these into larger
pieces and then some garlic so I’ve got three cloves here as much as you like or
as little as you like and I’m just gonna put that through press because who wants
to chop garlic now we just give that a stir
and we’re just gonna fry this until it becomes nice and fragrant which again
won’t take very long okay looking good next in is the chicken
stock okay so I’ve got this on medium high heat I want to bring you stock up
to a boil before I add the rice I’ve also held some of the stock back so that
I can adjust it later if I need to I can add a little bit more so as this comes
up to a boil you can put in your can of black beans and of course these are
rinsed before I put them back into the can to show you that I was using canned
black beans and a can of cherry tomatoes now if you live somewhere where you can
get fresh cherry tomatoes all year round use them if you grow cherry tomatoes in
your garden like I do use them we just happen to be at a time of the year where
I don’t have them and I like to have a couple of cans in the larder because
they work really well in a dish like this look the stock reach a boil and I
mean it doesn’t have to be a raging boil but just just so that you see that it’s
starting to come up to temperature okay a few bubbles close enough now we put in
the rice and I’m using basmati rice because I really like basmati rice I
think the longer grain works well in this dish but again if you have a
favorite rice or you have a rice that’s always in your cupboard go ahead and use
it it doesn’t have to be buzzed Motty I’m just going to kind of sprinkle this
on carefully make sure it gets everywhere all over the counter too
apparently now I put the chicken back on skin side up and we just lay it on top
and as chef Jon says pour in the accumulated juices and the last thing is
a little bit of salt and pepper on top probably doesn’t need much but I find
just a little bit of dressing at the end really helps the flavor later and it
helps to crisp up that skin and I’ve got an oven preheated at 375
and I’m just gonna stick this in and it’ll cook for 45 minutes to an hour
until the chicken is fully cooked through hey Jules Hank Lynch
oh so friends we have here some supper yes another one pan meal tribute right
yep chicken and rice thank you this time though I put in some black
beans and there’s some extra spicing in there so I can smell it it’s got a very
uh I can’t quite put my fingers on it my finger on it well it smells great though
there you go here’s the bark Oh cinnamon cinnamon and cherry tomato oh okay yeah
zoom in you got it so I mean the chicken the chicken is gonna taste like chicken
it’s gonna be moist and it’s gonna there’s really low all right so I’m
gonna taste the chicken I don’t taste the beans and the flavors all in the
rice yeah absolutely I mean how hot is it mmm I just wait mmm
let’s talk what the smells more that’s nice something for my case I think I
would up the cumin a little bit I think you could still approach a little bit
more cumin and maybe another cinnamon stick you get a lot of cinnamon on the
nose but it’s not so forward in the flavor but that’s the thing about
cinnamon right cinnamon is all about the smell really there’s no no flavor to
cinnamon if that makes sense this is ohm yeah flavor in your mouth – cinnamon if
you’re not smelling it you don’t have don’t have it um I think this is a nice
change from the other flavorings that we often put in our rice dishes yeah and
and the hot pepper you can go as hot or not as yeah and then the the cherry
tomatoes again you could put in different colors if you don’t want to
just have red and you would go well like I think if you complan
like some cauliflower cauliflower broccoli on the side yeah would be kinda
nice I think you could probably even if your pan is the right size slip some
broccoli right into this okay so would you bring too much extra moisture into
the hole I don’t think it would you maybe cut back a little bit on the on
the on the chicken stock now I didn’t I held some chicken stock
back and I didn’t put any more in Oh while it was cooking and it probably
could have used just a little bit less than I did put in I was gonna say it it
doesn’t seem like you you’re doing with that it don’t have to have to watch it
you have to watch it and I love everything’s the same mm-hmm right
everybody’s ovens different everybody’s pan is different the rice can be
different the weather can be different there’s so many variables but that
doesn’t mean it’s difficult just a matter of looking and going oh yeah that
looks like it needs some more yeah and it’s not anything you don’t have to
hover over it you can just you know take a look pretty casual keep it casual if
you’re me you forget so you have to set a timer to go and look but other people
seem to have a knack for looking for you clean regularly
I kind of remember most of the time so give this one a try thanks for stopping
by see you again soon take care you

39 thoughts on “Chicken And SPICY Rice ONE POT Dinner

  1. I personally don't believable that the color of the bell pepper makes a difference in taste but can make a difference in how the dish appears on the plate

  2. Yeah, I do think green bell peppers taste considerably different from yellow/orange/red bell peppers. The others are interchangeable…

  3. Sweetness scale of peppers red>orange>yellow>green. They're all the same fruit but the degree of how ripe they are gives them their color. The less sweet they are, the more bitter they tend to be.

  4. The timing you post these videos is perfect for me, it's just the time I usually start thinking about what I'm gonna cook for dinner,
    and the ingredients are common enough I usually have the stuff on hand, plus there is zero prep and very little clean up… I'm making this tonight!
    Small changes I'm going with: no cinnamon, not-basmati rice, regular tomatoes, green peppers and broccoli

  5. Green,red,yellow,or orange bell peppers all taste pretty much the same. If you want to use specific colors for presentation purposes, that's fine.

  6. Totally with you on red/yellow/orange peppers are equal. Greens I can taste the difference but they would absolutely work too. Buy whichever color is freshest!

  7. Howdy Glen!
    I’m going to share with you my favourite high speed low effort dinner dish.
    Vietnamese black pepper prawns.
    A new Vietnamese restaurant opened in Vancouver and the cook was a tiny little old lady ( eleven grand kids)
    And I asked her to please make her favourite dish ever.
    This is what she made and she showed me how to make it. (Wasn’t on the menu)
    Use your rice cooker to cook 2 cups of rice in chicken stock with a couple of smashed garlics.
    Peel up 15 prawns.
    Slice an onion length wise into long strips.
    Finely chop up a mountain of cilantro 3 cups ish. (I love cilantro)
    Salt.
    Sesame oil
    And 2 to 4 TABLESPOONS of fresh ground black pepper. She did it in a portable coffee grinder.
    Ignore until the rice goes ding.
    Ding.
    Add a fair amount of oil into a hot pan and place the prawns..sizzle.
    When nicely colored , flip and dump in the onions. Sizzle 30 seconds to take the raw off the onions,( should stay crunchy.)
    Dump in the rice and stir fry, getting every grain coated it the hot oil.
    Toss in the black pepper and toss, toss, toss.
    Add salt to taste.
    Off the heat toss in the cilantro and toss, toss, toss.
    Serve with a drizzle of sesame oil.
    Super comforting, the black pepper fills your body with warmth not a fire in your mouth.
    You will not believe the aromas that fill your kitchen.
    I hope you try it.
    Your pal
    Scott.

  8. I tend to get peppers in a contrasting color to whatever I'm cooking: Zucchini dish, avoid green; tomato dish, avoid red; carrot dish, avoid orange. I use those ingredients often so my go to is yellow.

  9. Most people I know despise green peppers but have no problem with red, yellow or orange. I personally like them all. Also, I should not watch you while still in a fasting window. I swear I could smell this and my stomach is grumbling at me. 🙂

  10. For me, I love the "bitterness" of green peppers, I eat them like apples and for stuffed peppers, the only colour to use. They taste just like their colour. But I love all peppers.

  11. That's almost a paella. You should make that sometime. You seem to really enjoy Mexico and Mexican cousine. You could do some shows illustrating differences between Mexican and Spanish cooking. You also might like a dish called Shrimp Veracruz.

  12. I prefer my Bell Peppers to exist outside the visible spectrum. It really adds to the flavour, the only problem is… they're hard to find.

  13. Best cooking YouTube Channel? No nonsense, no fancy music, easy to follow instructions, great recipes, great explanations on the cooking process, Best cooking channel.

  14. Wow this is interesting I was just telling my boyfriend that I like different chicken and rice dishes and then I see this video

  15. I would say bell pepper color matters for color as you looking for a certain presentation but it also effect flavor. Red bell pepper is sweet while green tend to have some bitterness to them. Yellow or orange have a lower sugar and high acid after taste in my opinion so using a certain one could effect the final dish.Also in regards to cinnamon there is a flavor but it depends on how it is used and what kind it is. The kind used in Mexican cuisine is known as true cinnamon and is used as a spice along with others for its floral woody quality. It works well in mole and chocolate which are often blended with lots of spices for a round flavor. Then there is the spicy in your face version which is not true cinnamon at all. It is often used for things like candy and cinnamon rolls/buns because it has a strong scent and flavor which works well in baked good. So depending on the type of dish you are making it is best to use one or the other in the dish. I think that Julie not being able to taste the cinnamon has more to due with her connecting it to spice instead of the true version.

  16. Cinnamon in food? I'm not American lol. But anyway this looks like good winter food I might try it, can I use powdered cinnamon? if so I actually have all the ingredients I think.

  17. Cinnamon does have a flavor. I knew someone who's family recipe for spaghetti called for cinnamon and they tried to sneak it in a dish we made.
    Not a stick, but ground cinnamon. I could taste it on the first mouthful and I didn't know they put it in.

  18. All the different coloured peppers might work in the recipe, but I swear I would be able to blind-taste the difference between the colours! Green peppers and I are not the best of friends, haha.

  19. +1 for axe throwing. -10 for garlic press.

    When I first started watching this video I thought I was seeing the weirdest youtube commercial EVAR.

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