nutritionHow can I spice up my boring chicken and rice?
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What can I add to my chicken (which I boil to keep moist) and wholegrain rice to make it less dry dull and boring?! (that is healthy)
By Nick hird – almost 2 years ago
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Great advice Aaron. If you can tolerate cayenne, that's a great idea. I personally don't boil my chicken, I just use the George Foreman grill. I tend to press in peri peri spices, chilli powder and pepper.
I also slice into my chicken and pack it with basil and rub the chicken with a chopped garlic clove and add black pepper.
Its hard work keeping chicken moist - in my humble experience, and yet keep it healthy. There are days when I simply can't handle anymore chicken, and these days I tend to eat a little more white fish. I find it more palatable.
Chicken always tends to be more moist when its oven baked, but I like the ease of the Foreman grill and the fact it takes about 10 minutes.
Brown rice is hard to jazz up, but possible. Try adding finely chopped peppers, chillies, spring onion, finely chopped tomato and some squeezed fresh lime. Kind of makes a brown rice salsa which is pretty easy to eat.
Health and Fitness Doctor
I think it's really hard to let you know what I think is the best way to cook chicken, because there are so many ways, but he are some of my top choices
If you can get hold of a crock pot then they are the best way to cook moist fall off the bone chicken without adding any oil, simply soak the crock in water for about 15 mins, then put chicken into it and put in oven, for about the same lenghth of time it would take to roast, really delicious, and when you are used to it you can add all sorts to the cavity of the chicken for additional flavour.
Or, try adding quartered lemon or orange to the cavity and some garlic, add water to the tin cover in foil and rub on a tiny amount of oil and roast, cover for the first three quarters of cooking time and then for the last quarter remove the cover to crispen up the skin.
My favorite part of the chicken is the thigh, it's slightly higher in fat, but dark meat and contains more iron, if you buy skinless boneless for ease you can make all sorts of great dishes. One of my favorites requires, one onion in pan fry in a tiny amount of oil until soft,add two leeks finely sliced, a couple gloves of garlic, add cubed chicken thighs and brown the chicken, then and a good handful of mushrooms sliced, a pinch of thyme, salt and pepper to taste and approx 500 mil of veg or chicken stock, cook for approx 35 mins, yum!
To any of the above you could add spices to suit your taste.
I honestly could go on and on, but for fear of boring you I won't. Hope that Helps a little.