Piloyada Antigueña with a Jharkhandi Twist

Ingredients

In this Jharkhandi adaptation, the traditional Guatemalan Piloyada Antigueña is infused with the bold flavors of Jharkhandi cuisine. The original dish typically features chicken marinated in a blend of Guatemalan spices and served with rice. However, in this fusion recipe, the chicken is marinated with Jharkhandi spices such as cumin, coriander, turmeric, and red chili powder, and the rice is prepared as a fragrant pilaf with ghee, whole spices, and saffron. We alse have the original recipe for Piloyada Antigueña, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons Jharkhandi spice blend (cumin, coriander, turmeric, red chili powder) 2 tablespoons Jharkhandi spice blend (cumin, coriander, turmeric, red chili powder)
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 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): 12g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken pieces with the Jharkhandi spice blend, ensuring they are well coated. Let it marinate for at least 30 minutes.
2. 2.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
3. 3.
   In a large pan, heat the ghee over medium heat. Add the chopped onion and sauté until golden brown.
4. 4.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
5. 5.
   Add the marinated chicken pieces to the pan and cook until they are browned on all sides.
6. 6.
   Add the soaked and drained rice to the pan and stir well to combine with the chicken and spices.
7. 7.
   Pour in the chicken broth and add the saffron strands. Season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15-20 minutes, or until the rice is cooked and the chicken is tender.
9. 9.
   Once cooked, fluff the rice with a fork and garnish with fresh cilantro.
10. 10.
    Serve the Jharkhandi Spiced Piloyada hot and enjoy the fusion of flavors.

Treat your ingredients with care...

• Chicken — Ensure the chicken is thoroughly cooked to an internal temperature of 165°F (74°C) to ensure food safety.
• Basmati rice — Soaking the rice helps remove excess starch and results in fluffy cooked rice. Rinse the rice until the water runs clear to remove any impurities.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the dish before serving.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder in the Jharkhandi spice blend.
• If you prefer a vegetarian version, you can substitute the chicken with paneer (Indian cottage cheese) or tofu.

Serving advice

Serve the Jharkhandi Spiced Piloyada as a main course dish accompanied by a fresh cucumber and tomato salad. The cooling salad complements the flavors of the spiced chicken and rice pilaf.

Presentation advice

Garnish the Jharkhandi Spiced Piloyada with a sprinkle of saffron strands and fresh cilantro to add a pop of color and enhance the visual appeal of the dish. Serve it in a traditional Jharkhandi-style thali (plate) for an authentic touch.