Sikkimese Hotdish

Ingredients

The Sikkimese Hotdish differs from the original American hotdish in terms of spices and flavor profile. While the American hotdish typically uses milder seasonings, the Sikkimese version incorporates traditional Sikkimese spices like cardamom, turmeric, and Sikkim pepper. These spices lend a unique and vibrant flavor to the dish, setting it apart from its American counterpart. We alse have the original recipe for Hotdish, so you can check it out.

• 500g (1.1 lb) boneless chicken, diced 500g (1.1 lb) boneless chicken, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon Sikkim pepper 1 teaspoon Sikkim pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) mixed vegetables (carrots, peas, bell peppers) 2 cups (470ml) mixed vegetables (carrots, peas, bell peppers)
• 4 cups (940ml) cooked rice 4 cups (940ml) cooked rice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the diced chicken to the skillet and cook until it turns golden brown.
4. 4.
   Sprinkle the ground cardamom, turmeric, and Sikkim pepper over the chicken. Stir well to coat the chicken evenly with the spices.
5. 5.
   Pour in the chicken broth and bring it to a simmer. Cook for 5 minutes.
6. 6.
   Add the mixed vegetables to the skillet and cook for an additional 5 minutes, until they are slightly tender.
7. 7.
   In a greased baking dish, spread half of the cooked rice evenly as the bottom layer.
8. 8.
   Pour the chicken and vegetable mixture over the rice, spreading it evenly.
9. 9.
   Top the dish with the remaining cooked rice, ensuring an even layer.
10. 10.
    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
11. 11.
    Remove the foil and bake for an additional 10 minutes, until the top layer of rice becomes slightly crispy.
12. 12.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is diced into small, bite-sized pieces for even cooking.
• Sikkim pepper — If Sikkim pepper is not available, you can substitute it with black pepper for a similar flavor.

Tips & Tricks

• For a spicier version, add a finely chopped green chili to the dish.
• Experiment with different vegetables based on seasonal availability.
• Serve the Sikkimese Hotdish with a side of yogurt or raita to balance the flavors.
• Leftovers can be refrigerated and reheated for a delicious meal the next day.
• Customize the spice level by adjusting the amount of Sikkim pepper to suit your taste.

Serving advice

Serve the Sikkimese Hotdish hot, straight from the oven. Garnish with fresh cilantro for added freshness and color. Accompany it with a side of yogurt or raita to complement the flavors.

Presentation advice

Present the Sikkimese Hotdish in a colorful ceramic baking dish to showcase the vibrant layers of rice, chicken, and vegetables. Sprinkle some additional Sikkim pepper on top for an extra touch of spice. Serve it family-style, allowing everyone to dig into the layers of goodness.