John Myers
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Teriyaki Bell Pepper Chicken with Saffron Spiced Rice
The perfect teriyaki bell pepper chicken with saffron spiced rice recipe with a picture and simple step-by-step instructions.
Saffron spiced rice
- 2 Rods Carrot Pepper
- 0,25 tsp Coriander
- 4 Capsules Cardamom
- Saffron threads
- Salt
- 2 tbsp Oil
- 1 Cup Basmati rice
- 2 cups Water
marinade
- 100 ml Teriyaki sauce
- 2 Garlic cloves, finely grated
- 1 Chilli pepper, finely chopped
- Salt
- 500 g Chicken breast fillet
Otherwise
- 2 Shallots, diced
- 2 Garlic cloves, finely chopped
- 3 colorful Peppers, cored and cut into strips 1
- 1 tbsp Cane sugar
- 1 tbsp Tomato paste
- 100 ml Noilly Prat
- 500 ml Poultry stock
- 150 ml Cream
- 1 bunch Coriander, chopped
- Black pepper from the mill
- Salt
- Oil
- Espelette pepper
Marinate the chicken breast
- Put the teriyaki sauce in a bowl, add the grated garlic and chopped chilli as well as salt and pepper and stir well. Cut the chicken into bite-sized cubes and place in a freezer bag, then add the marinade and spread it out well with your hands from the outside. Close the freezer bag tightly and park in the refrigerator for at least 2 hours, but preferably overnight in the refrigerator.
- Put the coriander, the carrots and the cardamom pods in the mortar, briefly mash them once and remove the shells from the cardamom pods and then grind everything finely in the mortar. Wash the rice well under cold running water and drain well.
- Heat the oil in a saucepan and briefly toast the ground spices and a few threads of saffron in it, then add the rice and fry until a little translucent while turning. Then deglaze with the water, add a little salt and bring to the boil once. Then turn off the stove, put the lid on it and leave it on the plate and forget it. The rice is so perfect, doesn’t burn, etc. It couldn’t be easier.
Teriyaki Bell Pepper Chicken
- Take the marinated chicken out of the refrigerator at least 1 hour before frying so that it can reach room temperature. Put the meat in a sieve so that the excess marinade can drain off easily. Catch the marinade.
- Heat a little oil in a saucepan and fry the chicken in portions (so that the meat really fries and does not boil, no more than 3/4 of the base of the saucepan must be covered) and then remove. Now add the peppers, the garlic and the shallots and sweat well. Add the tomato paste and raw cane sugar and roast for a few minutes while turning.
- Then deglaze with the marinade and the Noilly Prat and reduce this to approx. 1/3 and then fill up with the poultry stock and simmer at the lowest temperature and with the pot closed for approx. 15 minutes.
- Then add the cream and bring to the boil once and simmer for another 10 minutes until the sauce is nice and creamy. Then season to taste with salt, pepper and Espelette pepper, turn off the stove and add the chicken and let it stand for 5 minutes, then fold in the coriander and serve with the rice.
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