Seven Seas (7 Cs) Rice

  • 4 bouillon cubes, chicken or vegetable
  • 1/2 t Cayenne pepper
  • 1/2 t ground Coriander
  • 1/2 t Cumin
  • 1 t Curry powder (to taste)
  • 1 t garam masala (to taste)
  • 3 lg cloves garlic, smashed then minced
  • 1/2 head Cabbage, chopped
  • 2 lg Carrots, chopped
  • 2 or 3 Chicken thighs (I like dark meat), or equivalent in whatever pieces you like
  • 1 med onion, diced
  • 2 C rice, well washed
  • 16 C water

  1. Add Chicken and water, in a deep pot (a dutch oven is good).
  2. Bring water to a boil.
  3. Add bouillon, spices, and garlic.
  4. Cook for an hour or so until the Chicken falls off the bone, as you use a fork to lift it out of the pot.
  5. Put the Chicken on a plate. If you like healthy chicken, and the skin is still on the chicken, it should scrape off quite easily with a fork. Then use a pair of forks to remove the bones, and shred the chicken. Return the shredded chicken to the pot.
  6. Add Cabbage, Carrots and onion, bring to boil again. Cook until the carrot pieces are soft.
  7. Add rice, mix well, bring to boil.
  8. Make sure that water just covers top of mixture.
  9. Stir rice frequently, reduce to slow boil, cook until the rice is soft. If the mixture is too soupy, add 1/4 C oatmeal, and mix well.
  10. Turn off the heat, cover, let sit for 1/2 hour so it's cool enough to enjoy.
  11. Serve with sourdough bread, and lots of beverages.
  12. If you sneeze or your nose runs just slightly, you have enough just cayenne and curry. Keep Kleenex handy.
Post a Comment