How to make chicken and rice less digusting? Any seasoning ohter then salt and pepper?

[Anonymous No.17860539]

[Anonymous No.17860547]

>>17860539
I know you're asking for specific seasonings, but yes, literally any seasoning besides salt and pepper. What seasonings do you like? Add those. If you don't know where to start, grab a seasoning mix from the store.

[Anonymous No.17860554]

Paprika gives it a nice earthiness

[Anonymous No.17860556]

>>17860539
Make hainanese poached chicken woth the sauces. It's extremely good.

Reduce, freeze, and reuse the poaching broth each time you make it and you'll have an ultra powerful broth.

[Anonymous No.17860560]

>>17860539
Make the rice with ginger fried in butter.
After you have fried the chicken, remove it frim the pan, fry carrots, bell peppers, onion, garlic for a while, then add soy sauce and the chicken again. Stir it all together for a while. Add all of it ontop of the rice and there ya go.

Can add some chopped peanuts when you serve as well

[Anonymous No.17860566]

>>17860539
what?

[Anonymous No.17860575]

>>17860539
Do white people really?

[Anonymous No.17860577]

>>17860539
Why are we looking at dinner through a telescope

[Anonymous No.17860667]

>>17860539
3/10 troll

[Anonymous No.17860672]

>>17860539
Butter, garlic, bullion powder, something spicy?

[Anonymous No.17860683]

>>17860539
I made this just now but I’m not sure you’d like it

[Anonymous No.17860752]

I get olive oil and chicken grease and put them in the pot.
I add a few blanched-then-crushed tomatoes, some minced garlic, some chopped onion then the wildcards. Also salt.
If I'm going for an Islander Latin sorta vibe, the wildcards'll be chopped green peppers and aji dulce. If Italian, chopped celery and minced or shredded carrot. Some people also add sazon con achiote y culantro if making the Latin version. I do not. Yet others add manzanillas. I do sometimes, but not always. Up to you.
Cook the stuff in the fat until it looks dry, then I add a cut up chicken. I add breasts, thighs, drums, drumettes and flats, in that order, flip when adequately seared and add rice when side 2 is also browned.
Stir to mix the rice throughout then add the right amount of chicken stock, vegetable broth or plain water for the amount of rice and size of the chicken being used.
Let it cook by absorption until rice is done then stir in a lot of either chopped culantro or chopped parsley, depending which version I've made.
Serve, adding additional salt if/as desired to taste.

[Anonymous No.17860769]

Use brine, my dude.

[Anonymous No.17860781]

>>17860539
Soak the chicken in brine with a tiny amount of vinegar for ~1h before you start cooking it. Poultry is a lot more porous than other meat and will pull it in deep, which will improve both the texture and taste.

Once you pull it out of the brine, dry it off completely with paper towels and then season it with salt, pepper, and literally any other spice you want.

The moisture content inside the chicken is a bit higher due to it soaking for a bit, so you'll want to turn the heat up slightly more than normal. If you normally cook it on medium, you'll want to go medium-high.

Before you start cooking the rice, sautee some minced combination of garlic, ginger, onion, scallions, or even some fennel (no, not the seeds, the actual vegetable) to however you want it to taste. Then add the rice, water, and big pinch of salt.

Those basic things will level up your chicken+rice game.

[Anonymous No.17860853]

>>17860539
Michigan anons know

[Anonymous No.17860959]

try with some mayonesa

[Anonymous No.17860977]

>>17860539
Fajita style
Add bell peppers and season it with cumin and oregano.

[Anonymous No.17860983]

>>17860853
Chicken Seasoning is unreasonably good.

[Anonymous No.17860992]

kino photography if you removed the fork

[Anonymous No.17861045]

>>17860539
Burro, parmigiano, sale e pepe.
Idiota.