Best 2 Chicken Blood Rice Recipes
Chicken blood rice, a staple in Vietnamese cuisine, is a savory dish that combines chicken, blood, and glutinous rice into a harmonious symphony of flavors. Originated in the northern part of Vietnam, this dish holds cultural significance and is a testament to the resourceful use of ingredients in Vietnamese cooking. Glutinous rice imparts a sticky, chewy texture to the dish, while the chicken and blood provide a rich and savory taste. The dish is typically served with a side of pickled vegetables, adding a refreshing contrast to the heartiness of the chicken blood rice. This article presents two takes on chicken blood rice: a traditional recipe that stays true to the original cooking style and a variation that incorporates additional ingredients for a more complex flavor profile. Whether you're a seasoned cook looking to explore Vietnamese cuisine or a home chef eager to try something new, these recipes will guide you through the process of creating this unique and delectable dish.
Here are our top 2 tried and tested recipes!
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
Tips:
- Soak the glutinous rice overnight: This will help the rice to cook evenly and prevent it from becoming mushy.
- Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the rice from burning.
- Be careful not to overcook the rice: Glutinous rice can easily become overcooked and mushy. Cook it until it is just tender, but still has a slight chew to it.
- Use fresh chicken blood: Fresh chicken blood will give the rice a more vibrant color and flavor. If you can't find fresh chicken blood, you can use frozen or powdered chicken blood.
- Add your favorite seasonings: You can add any seasonings you like to the rice. Some popular options include salt, pepper, garlic powder, onion powder, and Chinese five-spice powder.
- Serve the rice with your favorite toppings: Chicken blood rice can be served with a variety of toppings, such as hard-boiled eggs, pickled vegetables, and crispy shallots.
Conclusion:
Chicken blood rice is a delicious and unique dish that is sure to impress your friends and family. It is easy to make and can be tailored to your own taste. So next time you're looking for a new and exciting dish to try, give chicken blood rice a try!
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