Chicken chilli with rice. Chicken Chili Dry is one of my favorite food. It is super easy to make and it doesn't require a lot of ingredients. This recipe makes a medium spicy version. Chicken chilli with rice

You can cook Chicken chilli with rice using 15 ingredients and 22 steps. Here is how you achieve that.

Ingredients of Chicken chilli with rice
  1. It’s 1 of Boneless chicken breast.
  2. You need 2 tbsp of Garlic paste.
  3. You need half cup of Tomato puree.
  4. It’s 2 tsp of Salt.
  5. You need 2 tsp of Black pepper.
  6. It’s 2 tbsp of Corn flour.
  7. It’s 1 cup of Water.
  8. Prepare 3 tbsp of Oil.
  9. Prepare half of Capsicum Julienne cut.
  10. It’s one of small Onion Julienne cut.
  11. It’s 2 tbsp of Soy sauce and chili sauce.
  12. It’s 1 tsp of White vinegar.
  13. Prepare 1 teaspoon of White pepper.
  14. Prepare 1 tsp of Sugar.
  15. It’s 2 tbsp of Tomato ketchup.

Can't wait for it to get cold again in TX so I can make this again! Instant Pot® Green Chili Chicken and Rice. Dry-roasting is a common cooking technique in some parts of Mexico. In this homey chili, a few kinds of fresh green chiles are cooked until their skins' blacken, intensifying the chiles' earthy heat.

Chicken chilli with rice step by step

  1. Let's start the cooking.

  2. Julienne cutting of chicken.

  3. In Chicken add garlic paste and chilli flakes.

  4. Add salt and b/p.

  5. Mix it well and marinate it for 20 minutes.

  6. In a non-stick pan add 2 tablespoon of oil.

  7. Add Tomato puree.

  8. Add little salt and b/p.

  9. Add white pepper.

  10. Cook for 2 mints.

  11. Add hot sauce, soya sauce and white vinegar.

  12. Add sugar.

  13. Add tomato ketchup.

  14. Now add chicken and cook for 20 mints.

  15. In a small bowl add corn flour and 2 tbsp water, make it paste.

  16. Add in chicken and stir it.

  17. Cook for 5 minutes.

  18. Turn off the flame and cut the vegetables.

  19. Add onions.

  20. Add capsicum.

  21. Tadaaa ready.

  22. Serve with rice😍😍.

Place chilli sauce and ginger sauce into mini dipping bowls. Check out my other Hainanese Chicken Rice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below). A different sort of chili dish, this Bhutanese Chili Chicken dish is well worth a try.