0:00
So let me ask you something. Have we ever bought a certain set of vegetables which you
0:14
love but in only one particular dish? If you're not making that particular dish you will never
0:23
even look at those vegetables. Well for me that vegetable is usually carrots
0:30
and celery and I bought these ingredients when I made my bolognaise sauce my lasagna my baked
0:39
bolognaise macaroni but as soon as that main item the bolognaise sauce was done I'm
0:47
stuck in a weird scenario where I don't want to eat the carrot and celery any
0:53
longer because I don't know what else to do with it and that's what I thought of
0:57
this recipe. So in a pan here I'm going to heat up some of my olive oil and then let
1:04
that get nice and hot. Once that's hot add in finely chopped celery, carrot and onions. This
1:13
recipe will be perfect to use any of the vegetables which you don like Could be eggplant could be peppers could be tomatoes and you use them in this perfect dish to really bring them together make it exciting because everything is good with some spicy chicken and rice
1:35
Now let those vegetables get sauteed let them get nice and soft and while that's happening in a bowl on the side here I've cubed up my chicken breast
1:44
Then to this add in loads of your homemade taco seasoning, a bit of olive oil just for the
1:52
marinade and some salt to taste. Give it all a really good mix and as soon as the vegetables have become soft, just create a well
2:02
in the middle of that pan and then carefully place each chicken in that well you just created
2:09
And once you've added the chicken, turn the heat up to medium high and what we're looking
2:13
to do is give one of the sides a really nice golden brown sear and then just let the other
2:20
side get a seal so don't cook it all the way as soon as that is done season it with a bit of dried
2:28
thyme you could use fresh thyme as well but if you do that just reduce the amount by about a third
2:35
or about a half and once it is nice and fragrant add in your rice i using some basmati rice here And what I looking for is just to saute it a dry saute
2:47
just to get those rice full of those beautiful flavors that we've been cooking in that pan
2:53
Now, in a minute or two, de-glaze that pan with a bit of stock or water
2:57
Then scrape out the pan and then we'll add in some water
3:02
Or you could use stock or broth to cook. your rice as well. So add it in, make sure the rice is completely leveled and then bring that up to
3:15
a simmer. As soon as that is done, put the lid on, turn the heat to low and then cook this gently
3:23
until the rice is completely cooked. By the time that rice is cooked, the chicken will be cooked as well
3:29
and as that rice is cooking, you can jump around and dance in your kitchen because you just got rid of
3:36
those vegetables in the best way possible. Now as soon as the rice is ready, open the lid
3:43
give it a quick stir and then add in your frozen peas. If you have fresh peas instead
3:50
I will suggest you boil them in some water first and then add it at this stage Now mix those peas really well into that rice and then just put the lid on and let that just sit on the stove with the stove completely off and the residual heat will heat
4:10
the peas through defrost them if they have completely frozen and in a few minutes
4:15
you will be good to go so open that lid taste it for seasoning adjust with salt and pepper
4:22
whatever you like and then here is a nice bowlful of delicious
4:27
moist chicken and rice and that's how you get rid of vegetables which you don't like
4:34
in style so what are you waiting for check out your fridge see what you really
4:39
don't want to have what's a niche ingredient what did you buy which is only for
4:45
one particular dish and what do you not want to go to waste so if you like this
4:51
video and if you appreciate how not to waste those precious vegetables
4:57
sitting in your fridge let me know the comment section down below hit subscribe hit the
5:02
bell icon and I'll see you on the next one bye guys
