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aliza.malak100 🇬🇧 🇦🇫
aliza.malak100 🇬🇧 🇦🇫
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Sunday 05 July 2026 14:31:41 GMT
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A herby, brothy, chicken & rice. A quickie, if you will. Delicious, nourishing, fast. The kinda thing you actually want to cook after work. Ingredients (1 serving) Chicken thigh (I used boneless, skin on, but you can modify) - 1 large or 2 small Rice (I used Jasmin, any white long grain can work) - 75g Button chestnut mushrooms - 100g Parsley - 20g Chives - 10g Tarragon - 10g Garlic - 2 cloves Stock or broth - Half a stock cube, or alternative. I used 4 @boroughbroth freezer cubes. Pantry Olive oil Salt Black pepper Method Prep - Wash and half the mushrooms, mince the garlic, and finely chop 5g of the parsley. Chicken - Cover in olive oil, season with salt and pepper, then throw in an air fryer or oven on high heat (230°C/446°F) for 9 minutes or until cooked through and golden. Rest for a few minutes after while you finish the dish. NOTE - if you use 1 larger thigh instead of 2 smaller ones, you may need a slightly longer cooking time. If you want to check for recommended safe internal temperature, it’s 74°C (165°F). Rice - Wash the rice thoroughly until water runs clear, then cook with your stock or broth in 150g of water. Bring to a boil, cover and simmer gently for about 8 minutes or until almost cooked through. Herbs - Blanch the herbs in boiling water for 30 seconds, cool in ice water. Then blend with 1/2 tbsp of olive oil, 70ml of water and a pinch of salt (note on salt - if your stock/broth is salty, go light here or skip. You can adjust at the end too). Mushrooms - Cook the mushrooms in a pan of olive oil, medium high heat and get some colour on them, season to taste with salt. 5 minutes should be plenty, then drop the temperature to low and add garlic and parsley, cook it out for 1 minute then set aside. Finish the rice - Once the rice is almost cooked as above, add the herb mix (if you don’t love super strong herb flavours start with half and see how you like it). Then cook on low and finish the rice, this shouldn’t take long at all, 30 seconds to a minute. Plate - Brothy rice, mushrooms, chicken. Optionally garnish with more olive oil and black pepper. Enjoy immediately! #chickenandrice #riceandchicken #brothyrice
A herby, brothy, chicken & rice. A quickie, if you will. Delicious, nourishing, fast. The kinda thing you actually want to cook after work. Ingredients (1 serving) Chicken thigh (I used boneless, skin on, but you can modify) - 1 large or 2 small Rice (I used Jasmin, any white long grain can work) - 75g Button chestnut mushrooms - 100g Parsley - 20g Chives - 10g Tarragon - 10g Garlic - 2 cloves Stock or broth - Half a stock cube, or alternative. I used 4 @boroughbroth freezer cubes. Pantry Olive oil Salt Black pepper Method Prep - Wash and half the mushrooms, mince the garlic, and finely chop 5g of the parsley. Chicken - Cover in olive oil, season with salt and pepper, then throw in an air fryer or oven on high heat (230°C/446°F) for 9 minutes or until cooked through and golden. Rest for a few minutes after while you finish the dish. NOTE - if you use 1 larger thigh instead of 2 smaller ones, you may need a slightly longer cooking time. If you want to check for recommended safe internal temperature, it’s 74°C (165°F). Rice - Wash the rice thoroughly until water runs clear, then cook with your stock or broth in 150g of water. Bring to a boil, cover and simmer gently for about 8 minutes or until almost cooked through. Herbs - Blanch the herbs in boiling water for 30 seconds, cool in ice water. Then blend with 1/2 tbsp of olive oil, 70ml of water and a pinch of salt (note on salt - if your stock/broth is salty, go light here or skip. You can adjust at the end too). Mushrooms - Cook the mushrooms in a pan of olive oil, medium high heat and get some colour on them, season to taste with salt. 5 minutes should be plenty, then drop the temperature to low and add garlic and parsley, cook it out for 1 minute then set aside. Finish the rice - Once the rice is almost cooked as above, add the herb mix (if you don’t love super strong herb flavours start with half and see how you like it). Then cook on low and finish the rice, this shouldn’t take long at all, 30 seconds to a minute. Plate - Brothy rice, mushrooms, chicken. Optionally garnish with more olive oil and black pepper. Enjoy immediately! #chickenandrice #riceandchicken #brothyrice
#janglack #musica #viralvideo
#janglack #musica #viralvideo
محمود درویش نے کہا تھا۔ : بہت دیر تک غائب نہ رہو ، پھر آکر یہ مت پوچھو کہ میں کیسا ہوں؛ وقت کے ساتھ تفصیلیں مر جاتی ہیں اور کہانیاں بدل جاتی ہیں۔ #feelistic #unfrezzmyaccount #trendingvideo #repost #foryoupage
محمود درویش نے کہا تھا۔ : بہت دیر تک غائب نہ رہو ، پھر آکر یہ مت پوچھو کہ میں کیسا ہوں؛ وقت کے ساتھ تفصیلیں مر جاتی ہیں اور کہانیاں بدل جاتی ہیں۔ #feelistic #unfrezzmyaccount #trendingvideo #repost #foryoupage

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