Zelda Inspired Chicken Pilaf
Zelda Inspired Chicken Pilaf
This Zelda Inspired Chicken Pilaf is the second recipe in a short series I devised to celebrate the new Legend of Zelda game coming out in a few weeks! Like last week, I’ll be running through another great recipe that mimics one of the items you can make in Breath of the Wild. To be clear – this is not an advertisement and I am not getting paid by Nintendo for this content. I’m just really excited about the game!
This recipe is my take on the “Gourmet Chicken Pilaf” which is a slightly more complicated recipe to make in the game. This recipe actually had a pretty fun list asking for premium bird meat, “Hylian” rice, goat butter, and an egg. I was able to actually get a lot of these ingredients including the goat butter! We ended up with a dish that felt like the perfect balance of bright, spring flavors. But our Zelda Inspired Chicken Pilaf was warming which fit right into the cool evenings we’ve been experiencing. I thought this recipe did a better job of coming really close to what the game offers. It came off like an easy biryani that is ready to go in about an hour. Best of all the recipe offered a great amount of leftovers, perfect for anyone that might be looking for a legendary sword in the Lost Woods.
Wanna give it a try? Check out the recipe below as we count down the days to the new Zelda game (May 12th)!
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Zelda Themed Chicken Pilaf
Equipment
- 1 Large (Deep) Pan
Ingredients
- 1 lbs Chicken Quarters About 2!
- 5-6 Carrots (peeled & sliced)
- 2-3 Shallots (sliced)
- 1 cup Frozen Peas
- 2 cups Basmati Rice
- 2 tbsp Goat Butter Regular salted butter works here too!
- 3 cups Chicken Broth
- 3 cups Water
- 4 Eggs (boiled)
- 5 tsp Cumin Powder (separated)
- 1.5 tsp Garlic Powder (separated)
- 1/2 tbsp Dried Parsley
- 1/2 tsp Chili Powder
- Salt (to taste)
Instructions
For the Chicken Pilaf:
- Preheat the oven to 400 degrees Fahrenheit.
- In a pot, add water and bring to a boil for the eggs. Add the eggs in when the water reaches temperature and remove to an ice bath after 7 minutes. Peel the eggs and season them with a little cumin (1/2 tsp), salt, and chili powder.
- We'll start working with the chicken quarters next. Pat each chicken quarter down with a paper towel and sprinkle cumin, salt, and garlic on each. I would do it to taste here but feel free to use about 1/2 tsp for the cumin and garlic.
- In a cast iron pan, heat a little oil until it's almost smoking. Add the chicken skin side down and fry for about 5 minutes on each side. When both sides are seared, remove the pan from the stovetop and into the oven. Bake, in the oven, for about 30 minutes or until cooked through.
- Finally, while the chicken is in the oven, we'll start the rice.
- Heat a skillet pan (that has a lid!) to about medium-high heat. Add 1 tbsp of butter and the carrots. Fry until the carrots have some small fry marks on them, about 4-5 minutes.
- Once the carrots start to brown, add the shallots to the mixture. Frying carefully to cook them through but not burn them.
- To this vegetable mixture, add the seasoning, 1 tsp garlic powder, 3 tsp cumin, and the parsley. Add a little salt here as well, to taste. Fry for an additional 30 seconds to toast the spices. The mixture should be very fragrant.
- Next, add the basmati rice and a little more goat butter (about 1 tbsp). Toast the rice on the pan, stirring frequently - about 2-3 minutes.
- Next, add in the broth, bring the mixture to a simmer and cover.
- Allow the rice to cook, undisturbed, for about 8-10 minutes.
- Remove from heat and uncover, mixing the rice to ensure the water has evaporated. Mix in the eggs and peas.
- Serve everything up hot - the rice with an egg and some chicken!
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