Here’s to my favorite blogging video of all time. If you’ve been around me, my new iPhone, or anything with wi-fi, I’ve probably showed you this vid. I just absolutely love Amelia Morris’ sense of humor and weird voices. Mostly because I am all about the loud voices and imitations, whether or not I’m in the kitchen. The best part of this vid is definitely BAKED CHECKEN GETCHA BAKED CHECKEN. Sadly, my photo skills have really got to pick it up. I’m so excited about the food that I forget to take pictures before it’s all gone. Forgive me, but srsly make THIS AND WATCH THE VIDEO.
I love this dish because it’s deceptive comfort food. The dill and parsley and cilantro give it this fresh texture that lightens up the extremely moist and rich chicken and rice. It’s that chicken and rice base that represents comfort food for so many cultures that I love. My grandma’s Chicken Tikka Masala is our family’s traditional comfort food as well as the ultimate Khausway, a Burmese chicken dish that reminds me of every family memory with my Dad’s side.
For some families, it’s that chicken, saltine, rice, and cheese casserole-y thing that makes you want to curl up in a ball and be a cat-lady (wut?). No, but seriously, sometimes that stuff is zooo good. It was really fun to make this comfort food with my friend Caelan as we are both adjusting to post-grad life, moving into the “real people” phase. Just kidding, but honestly it was a great Sunday night meal for two friends catching up. I encourage you to make this with a friend on a night when you have the time to wait for a hearty chicken dish to simmer slowly for a solid half hour, leaving you time to share your exciting stories from the weekend and calm each others’ nerves for the week!
I feel so blessed.
Caramelized onions…my friend Kelly and I could eat these like a dip or even plain…
yummy chicken with spices…it pays to have an Indian grandmother with whole spices in her cabinet 🙂
omg yes. Follow the rules and don’t move your chicken around too much! Let it get crispy
When you add the rice, get it all coated with oil and spices before adding in the water. Ours was SOOO oily, so there’s really no need to add more oil if you ask me