There are some food combinations that are just made for each other; bacon and eggs, macaroni and cheese, French fries and ketchup, banana and peanut butter, it is a never ending list. But there is one pairing that stands out and is very satisfying and that is chicken and rice.
In Singapore they are crazy for chicken rice (not chicken and rice mind you). In this country we make it as a soup or a casserole that is very good. In the Philippines, however, they are crazy for chicken adobo and rightfully so. There are so many ways to matchup this loving pair. But, in my book, the chicken rice duo from Singapore is hard to beat.
SIMPLE VERSION CHICKEN RICE
This is by no means an authentic recipe from Singapore, but an easy version for those who want to try it for the first time.
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1 package best quality chicken thighs
1 cup Thai Jasmine rice
2-4 cloves garlic
Chicken and pork stock
Gently simmer the chicken in a combination of equal parts of pork and chicken stock. Use just chicken stock if you don't have any pork stock. Simmer until the chicken is just done, but not overcooked. While the chicken cools, use 2 cups of the used stock to make the rice. Finely chop the garlic and add it to the stock and rice. Use a rice cooker or just simmer together in a closed pot until the stock is absorbed and the rice is tender. Debone the chicken and serve with the rice, it is just that simple.