Asian - inspired chicken with vegetables and rise!

This dish is a favourite of mine and I want to share this with you for some time now, so here it is!

This dish is an easy to do at home Tai - inspired chicken with literally any vegetables you have in your fridge, and some extra sustainable and nutritious ingredients like ginger and turmeric.

Ingredients for the chicken: 3 chicken thighs without bones and skin cut in pieces, 220ml soya sauce (salted), 2 medium sized zucchinis in sticks, 1 big eggplant in sticks, 3 carrots in sticks, ½ green bell pepper in sticks, ½ red bell pepper in sticks, 1 big cup of chopped parsley or coriander, 3-4 chopped spring onions, 1 tbsp of very finely chopped ginger or turmeric, some chilli pepper (optional, while the amount depending on your tastes), 1 onion chopped in pieces, 50ml of olive oil, black pepper (salt is not that necessary due to the salted soya sauce).

Ingredients for the rice: 350gr basmati rice, 1lt of water, 80gr of blonde raisins.

I put my chicken in the 150ml of the soya sauce for 2 hours; I save about 70ml for the finishing of my cooking. The soya sauce should be plenty enough to cover the chicken.

In a big pot, I sauté the chopped onion in the olive oil. I put the chicken and let it sauté for 15’. I add the zucchinis, the eggplant, the carrots, the green and red bell peppers, the chilli pepper and the ginger (or turmeric). I lower the fire to medium-law scale and let it simmer. I add hot water if needed. I let it simmer for another 20’. I add the spring onions and the parsley (or coriander). I stir and put the remaining soya sauce and black pepper. I let it simmer for another 10’.

Regarding the rice: I boil 1lt of salted water and put 350gr of basmati rice for 10-15’. I let the rice absorb the water. In the end I put the raisins. I turn off the heat and remove the pot from the heat. I cover the pot with a towel for 10’.

Enjoy!