Weekly Cook-Along

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>>7405284
Ingredients :

1 table spoon apple cider vinegar
2 tea spoon red pepper flakes
2 large cloves of garlic
1 tea spoon salt
1/2 tea spoon pepper
6 chicken thighs (bone in skin on if you want)
1 onion
2 bell peppers
4 cups chicken broth (1 liter)
generous pinch of saffron threads
1 pint diced tomatoes
1 dried yunan pepper
1/2 tea spoon cumin
2 bay leaves
2 cups rice

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>>7405296
1. Combine the apple cider vinegar, pepper flakes, minced garlic cloves, salt and pepper.

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>>7405298
2. Put the chicken in a large ziploc bag.

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>>7405305
3. Pour the marinade over the chicken and massage to coat the meat. Put in the fridge for 1 hour minimum, up to overnight.

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>>7405310
4. When you're ready to cook the chicken, chop the onion and bell peppers.

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>>7405322
5. Pout the chicken stock in a large pot and bring to just under a boil.

>>7405325
*Pour

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>>7405325
6. Warm the oil in a large enamel cast iron pot (Dutch oven or French faitout). Retrieve the marinated chicken and add to pot in a single layer over medium to medium-high heat. Allow to cook for a few minutes, just to get some color.

Don't breathe in the fumes... vinegar and red pepper flames are hard on sinuses.

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>>7405338
7. Flip and color the other side then set aside.

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>>7405340
8. Your broth should be warm by now. Add the saffron, then turn the heat to low and allow to steep.

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>>7405344
9. Drain excess fat from the pot (especially if you cooked your chicken with the skin on).

Add the vegetables to the pot. use the moisture from the onions to scrape up any tasty stuck bits. Cook on medium heat for 2-3 minutes or until softened and the onions start turning translucent.

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>>7405361
10. Add the tomatoes.

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>>7405365
11. Once the tomatoes are bubbling, add the ground cumin.

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>>7405370
12. Add the rice.

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>>7405375
13. Stir the rice until it has absorbed the pan juices, about 3-5 minutes. Return the chicken to the pot.

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>>7405385
14. Add the saffron broth, bay leaves and crumble in the yunnan pepper.

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>>7405391
15. Bring to a boil. Then lower the heat to a low simmer and cover.

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>>7405399
16. Cover and cook for 20-25 minutes. Then turn the heat off and allow to stand for 10 minutes.

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>>7405403
17. Portion out and enjoy!

looks like food

>>7406463
On the food and cooking board. Strange, I know ;-)

Any interest for a vertical on this one or should I pass?

8.5/10

>>7408377
DO IT. I always need new rice dishes.

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>>7408898
Here you go. (Also, thank you for the very valid procrastination reason)

cook yourself a GIRLFRIEND faggot

>>7409066
Seeing as I don't play for that team, I fail to see what use that would have.

Beside, cooked human flesh is still a carrier for too many prion issues to be worth the trouble.

OP, you're a bright spot in this cluttered hovel. Thanks for the content.

I enjoy your verticals. I think interest is low but I'd love a metric version. I usually just scrawl over it in paint if I make one twice.

>>7409624
I get where you're comming from, but as I have >100 of these I will respectfully decline. This conversion chart should help, however.

>>7409539
Thanks and you're welcome!

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Arrg, wrong chart.. This one.

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>>7408970
Thanks!

>>7410092
you're very welcome.

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Thanks op <3

Looks damn good OP, thanks.

>>7405284
>Reheating Rice.

Uhhh.

>>7413391

y not

>>7413392
http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51

Do people have no concept of food safety any more?

>>7413397

Do people have no concept of risk anymore? Sure, that CAN happen. But what's the chances? Next to nothing. Literally BILLIONS of Asians eat leftover reheated rice every day yet they don't seem to be dropping like flies.

Using an electronic device could electrocute you. Does that stop you from using electricity? Hot things could burn you. Does that stop you cooking food? Vehicle accidents kill people every day. Does that stop you from riding in one?

Sure is panicky in here....

>>7405338
Pat drying your meat will increase browning if you care to be bothered with the extra step. Just so you know.

>>7413617

It's more important than just that. Not only does it increase browning but it stops the marinade from burning, and it prevents splattering from moisture getting into your cooking oil.

You should always pat your meat dry before browning it, especially if there is a marinade involved.

>>7408970
nice I was just going to request a vertical. looks great

>>7413391
i dont think thats reheating

>>7413241
>>7413336
Thanks!

>>7413621
This marinade barely gas any moisture (only the vinegar) so it's not really an issue.

>>7413649
You're welcome.

>>7414241
I think he was referring to my notes about reheating the left over portions. What I was going to answer to that was said by >>7413409 so..