Name: Recipe: Giovanna’s Delicious Chicken Salad
Ingredients: 2.2 lbs (1 kg) chicken meat (~1 whole chicken); 1¾ cup (400g) mayonnaise; 10 oz 1 can, 300g) Creme de leite; ⅘ cup (~5 oz, 150g) pitted green olives; ⅘ cup pickles (cucumber, carrot, turnip); 2 tablespoons ketchup; 2 tablespoons mustard; 2 tablespoons Worcestershire sauce; Salt to taste; Oregano to taste

Recipe: Giovanna’s Delicious Chicken Salad

2 Hungry Birds - Sanne on March 4, 2024

It was love at first bite, when I tried Giovanna’s chicken salad, and I just couldn’t stop eating it! Giovanna is from Brazil, and her mom has taught her how to make this delicious salad, which can be enjoyed in a number of ways. The chicken salad is tasty as a sandwich filling, but you can also serve it alongside fresh vegetables as a dip. My favorite pairing is the one shown in the photos in this post: Rye + Sea Salt crackers from Hungry Bird Eats topped with chicken salad and a piece of avocado.

Notes:

Brazilian Creme de leite is a kind of very thick cream. You get the best results if you manage to find a can of Creme de leite at your grocery store or in a Brazilian specialty store, but you can also use sour cream or crème fraiche as a substitute. If you are using crème fraiche, you might want to mix in a couple of tablespoons of regular heavy cream to get a less compact texture.

This portion is very big, and great to bring to a potluck. If you are only making the chicken salad for 2-4 people, make ¼ portion.

You can find Giovanna on Instagram @_valverdegiih

Recipe: Giovanna’s Delicious Chicken Salad

Recipe by Giovanna Course: Spreads, SaladsCuisine: Brazil

Servings

very large bowl

Ingredients

2.2 lbs 2.2 (1 kg) chicken meat (~1 whole chicken)
1¾ cup 1¾ (400g) mayonnaise
10 oz 10 1 can, 300g) Creme de leite
⅘ cup ⅘ (~5 oz, 150g) pitted green olives
⅘ cup ⅘ pickles (cucumber, carrot, turnip)
2 tablespoons 2 ketchup
2 tablespoons 2 mustard
2 tablespoons 2 Worcestershire sauce
Salt to taste
Oregano to taste

Directions

Cook the chicken: Start by boiling or grilling the chicken until it is fully cooked. You can season it with salt and pepper for added flavor. Once cooked, allow the chicken to cool.
Shred the chicken: Once the chicken has cooled down, shred it into small, bite-sized pieces using a fork or your hands. Ensure there are no large chunks left.
Prepare the olives and pickles: Finely chop the green olives and pickles into small pieces. You can use a knife or a food processor for this step. Set them aside.
Mix the dressing: In a large bowl, combine the mayonnaise, cream, ketchup, mustard, and Worcestershire sauce. Stir well until all the ingredients are thoroughly combined.
Season the dressing: Add salt and oregano to the dressing mixture, adjusting the amounts according to your taste preferences. Stir again to distribute the seasoning evenly.
Combine the ingredients: Add the shredded chicken, chopped olives, and pickles to the bowl with the dressing. Mix everything together until the chicken is coated evenly with the dressing and the olives and pickles are well-distributed throughout.
Adjust the seasoning: Taste the chicken spread and add more salt or oregano if needed. You can also add a bit more ketchup, mustard, or Worcestershire sauce for additional flavor, depending on your preference.
Chill and serve: Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container. Place it in the refrigerator for at least 1 hour. Serve chilled.

Recipe: Crackers with chocolate and sprinkles

2 Hungry Birds - Tina on February 9, 2024

The crackers with chocolate and sprinkles are great to snack on, when you’re after just a touch of something sweet. We use the dye-free sprinkles from Supernatural (LOVE the pastel-colored ones in the Uniform Tracks variant) and the Rye + Sea Salt crackers from Hungry Bird Eats, but you can use any kind of crackers and sprinkles you prefer. They look super cute, so why not serve them along a cup of coffee or tea in the afternoon, as a healthier alternative to a cookie or a chocolate bar.

Recipe: Crackers with chocolate and sprinkles

Recipe by 2 Hungry Birds Course: Snacks

Servings

crackers

Ingredients

10 10 crackers
½ cup ½ chocolate (dark, milk, white, as long as it is suitable for melting)
Sprinkles of your choice

Directions

Preparation
Line a baking tray with parchment paper to ensure the crackers don’t stick and are easy to remove after the chocolate sets.
Break the chocolate into small pieces. This helps it melt evenly and quickly.
Melting Chocolate
Double Boiler Method: Fill the bottom pot of a double boiler with a couple inches of water and bring to a simmer over medium heat. Place the chocolate in the top pot and stir occasionally until it’s completely melted and smooth.
Microwave Method: Place the chocolate pieces in a microwave-safe bowl. Microwave on high for 30 seconds, stir, and then continue microwaving in 10-second intervals, stirring in between, until the chocolate is fully melted and smooth. Be careful to avoid overheating the chocolate.
Drizzling Chocolate
Once the chocolate is melted, use a spoon to drizzle it over the crackers. For more precision, you can transfer the melted chocolate into a piping bag or a plastic bag with a tiny corner snipped off and pipe the chocolate over the crackers in patterns or lines.
Adding sprinkles
While the chocolate is still warm and soft, sprinkle the sprinkles of your choice over the crackers to ensure they stick to the chocolate.
Allow the chocolate to cool and set by placing the baking tray in a cool, dry place. This might take about 1-2 hours at room temperature. For a quicker setting, you can refrigerate for about 30 minutes.
Once the chocolate is set, the crackers are ready to serve. They can be enjoyed immediately or stored in an airtight container for up to a week.

Recipe: Artichoke dip with leftover cheese

2 Hungry Birds - Sanne on February 8, 2024

When it comes to potluck gatherings, having a reliable and delicious dish in your repertoire is a must, and this baked artichoke dip is just the one you need. Not only is it incredibly easy to make, but it also impresses with its rich, savory flavor. You can use any cheese lurking in your fridge that melts well, but classics like Parmesan, Mozzarella, and Gruyère always work, and a hint of sharper cheese like Cheddar adds an extra layer of yum to the dip.

Serve the dip with crackers or veggie sticks. Creamy, savory, and versatile, it’s a potluck crowd-pleaser that you’ll be making again and again:)

Notes

One key tip for success is ensuring you thoroughly drain the artichoke hearts. Squeeze them gently to remove any excess water; otherwise, your dip might turn out watery. The presentation matters too, and serving this dip in a small skillet not only adds a charming touch but keeps it warm for longer.

As for the breadcrumb topping, you can either toast the bread crumbs in butter for extra indulgence or opt for a lighter approach by lightly spraying them with olive oil.

If you have the time, you can sauté the shallots over medium heat until they become translucent. This brings out the flavor better than just adding them raw.

This recipe keeps it simple, seasoned only with salt and pepper, but feel free to get creative with additional seasonings like garlic, lemon juice, or your favorite spices.

Recipe: Artichoke dip with leftover cheese

Recipe by 2 Hungry Birds Course: dips, Appetizers, nibbles, snack, potluck

Servings

servings (as a snack)

You can use any cheese lurking in your fridge that melts well, but classics like Parmesan, Mozzarella, and Gruyère always work, and a hint of sharper cheese like Cheddar adds an extra layer of yum to the dip.

Ingredients

14 oz 14 jar artichoke hearts in water (drained)
2 tablespoons 2 shallots
4 tablespoons 4 Greek yogurt
4 tablespoons 4 mayonnaise
1 cup 1 shredded cheese
Salt & pepper to taste
2-3 tablespoons 2-3 breadcrumbs

Directions

Preheat your oven to 395°F (200°C)
Chop the drained artichoke hearts into small pieces. You can use a food processor for a finer texture or chop them by hand for a chunkier dip. Place them in a medium-sized mixing bowl.
Chop the shallots finely.
Mix Greek yogurt and mayonnaise in a big bowl. Add salt and pepper to taste.
Add artichoke, shallots and cheese, and mix everything together until well combined.
Transfer the artichoke dip mixture to a ramekin or a small cast-iron skillet.
Sprinkle with bread crumbs and place in the oven. Bake for about 20-25 minutes, or until the dip is bubbling around the edges, and the top is golden brown.
Once the dip is ready, remove it from the oven and let it cool slightly before serving.

Recipe Video

Recipe: The super-easy feta cheese dip that everybody loves

2 Hungry Birds - Sanne on February 8, 2024

Sanne: This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a potluck party. I usually add sun-dried tomatoes or roasted red peppers (the ones in oil are the best), but you could also add olives or tapenade, or anything you feel like:) I mix the ingredients with a fork because I like the chunky texture, and the rustic, homemade look the dip gets, but you can also use a food processor. As for the feta cheese, make sure you use one made from sheep’s milk. The ones from cow’s milk, (which isn’t actually feta), will not have the same creaminess and will lack the characteristic, sharp, feta flavor.

Delicious with the Nordic Crisps from Hungry Bird Eats or with mixed vegetable sticks.

Recipe: The super-easy feta cheese dip that everybody loves

Recipe by 2 Hungry Birds – Sanne Course: Dips, Spreads

Servings

small bowl

This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a potluck party. I usually add sun-dried tomatoes or roasted red peppers (the ones in oil are the best), but you can also add olives or tapenade.

Ingredients

1 block 1 feta cheese ~90oz (250g)
4 tablespoons 4 olive oil
2 tablespoons 2 fresh lemon juice
1-2 1-2 roasted red peppers or 3-4 sun-dried tomatoes (the ones in olive oil are the best for this recipe)
2 2 garlic cloves (crushed or finely chopped)
Cayenne pepper

Directions

Mash the feta cheese with a fork and mix in the olive oil in a bowl.
Add the finely chopped, roasted pepper or sun dried tomatoes to add some flavor and a nice red color to the dip.
Add a little cayenne pepper to make the dip just spicy enough, but forget about adding salt, as the feta is very salty on its own.

Recipe Video

Recipe: Korean-style Spicy Tofu

2 Hungry Birds - Tina on November 24, 2023

Tina: Having Korean friends and neighbors has great benefits. We get to invite ourselves over for amazing dinners, and have access to a tour guide to the world of Korean cooking. Korean cuisine is similar to Vietnamese food in that a lot of small dishes are combined for one meal, which I love. This dish is influenced by my old neighbor Sungmee, who provided the kimchi, chili powder, seaweed, and cooking tips. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.

Notes

You can press the tofu to drain the water out by sandwiching the tofu between two plates, with one or two books placed on the top plate to add weight. You can do this the day before (or at least an hour before) making the dish.

Recipe: Korean-style Spicy Tofu

Recipe by 2 Hungry Birds – Tina Course: DinnerCuisine: Korea

Servings

servings

This dish is influenced by my old neighbor Sungmee, who provided the kimchi, chili powder, seaweed, and cooking tips. My favorite way of enjoying this dish is to wrap lettuce or toasted seaweed into rolls stuffed with tofu, rice, kimchi, and pickled daikon & carrots. Dip the rolls in Korean dipping sauce and enjoy the lovely flavors.

Ingredients

Tofu ingredients
2 2 onions, halved and sliced
2+1 tablespoons 2+1 sunflower oil
1 teaspoon 1 toasted sesame oil
1 pack 1 extra firm tofu, drained
3 tablespoons 3 ssamjang (Korean soybean paste)
⅓ cup ⅓ water
1 tablespoon 1 soy sauce
1 teaspoon 1 fishsauce
2 teaspoons 2 gochugaru (Korean chili powder)
1 teaspoon 1 sugar
2 tablespoons 2 toasted sesame seeds
Cracked pepper
1 ½ cup 1 ½ snap peas or snow peas
Dipping sauce ingredients
3 tablespoons 3 soy sauce
1 teaspoon 1 sesame oil
1 ½ teaspoons 1 ½ rice vinegar
1 teaspoon 1 toasted sesame seeds
A dash of gochugaru (Korean chili powder)

Directions

Heat sunflower oil (2 tablespoons) of on a pan over medium heat, and then sauté the onions for about 15-20 min. Set aside.
Mix the ssamjang, water, soy sauce, fish sauce, chili powder, sugar, sesame seeds and cracked pepper in a small bowl, and set aside. Cut the tofu into approx. 24 to 28 rectangular long pieces. (about 3/8”x 5” x 3.5”)
Heat the sunflower oil (1 tablespoon) and sesame oil on the pan, then add the tofu strips and fry them on both sides until crisp (in one or more batches). Add the sauce into the pan with the fried tofu, and stir while sautéing over medium heat for a few minutes until the tofu is coated with the sauce.
Toss the sautéed onions and peas in with the tofu. Continue to sauté until the peas are slightly cooked. The tofu is ready to be served.
Mix the dipping sauce ingredients and serve in a small dipping bowl.

Recipe: Polenta with Kale & Mushrooms

2 Hungry Birds - Tina on November 14, 2023

Tina: Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.

Today I chose to make polenta with my favorite sautéed vegetables. It is perfect recipe for those on a gluten-free diet, and if you don’t care for polenta, you can instead serve the sautéed vegetables with bulgur, quinoa, couscous or rice.

Recipe: Polenta with Kale & Mushrooms

Recipe by 2 Hungry Birds Course: Dinner, Polenta

Servings

servings

Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.

Ingredients

Polenta
4 cups 4 water
1 teaspoon 1 salt
1 cup 1 polenta
1 tablespoon 1 butter
½ cup ½ Parmesan cheese
Sautéed Kale and mushrooms
1 tablespoon 1 olive oil
1 1 shallot, chopped
7 oz 7 (200g) mixed mushrooms, coarsely chopped
1 tablespoon 1 soy sauce
½ cup ½ chickpeas, cooked and drained
3.5 oz 3.5 (100g) organic kale, roughly chopped
2 tablespoons 2 sherry vinegar
1 teaspoon 1 dried tarragon
1 tablespoon 1 white wine
1-2 tablespoons 1-2 butter
Garnish
Chopped chives

Directions

Polenta
Bring the water to a boil in a 2-3 quart pot (with a lid) on medium-high heat and add salt to the water.
Slowly and gradually add the polenta whisk the polenta in the boiling water in a steady motion.
Continue to whisk until the polenta thickens. Turn down the heat to low and keep whisking until the polenta is thick enough that it doesn’t settle back to the bottom of the pot when you stop stirring.
Put a lid on the pot and let it cook for another 30 min. while stirring in between.
Mix in the butter and cheese with the polenta and set aside, with the lid on, until you are ready to serve.
Sautéed Vegetables
Heat a sauté pan with olive oil on high heat, add the mushrooms, and cook for about 5 min.
Lower the heat to medium and add the chickpeas and soy sauce and cook for few minutes more until golden.
Add the sherry vinegar and kale and sauté until the kale has softened. Stir the tarragon into the vegetables.
Serve
Pour the polenta in a large dish (preferably covered with a lid to keep the polenta soft and warm) and pour the sautéed vegetables on top. Put the lid on to keep the dish warm.
To make a delicious pan sauce, place the previously used sauté pan over medium heat, and add a little white wine to the pan. Let the wine simmer and almost evaporate, and stir in 1-2 tablespoons of butter. Pour the sauce over the polenta and sautéed vegetables, and garnish with chives.
Serve immediately.

Recipe: Butternut Squash Soup with Chutney

2 Hungry Birds - Sanne on October 22, 2023

Tina: To be honest, I’m not much of a soup person, but this soup recipe has been with me for ages. It’s such a tasty soup, and it’s a great recipe for busy weekdays, when dinner has to be quick and easy. Through the years I’ve tweaked the recipe a bit to make it even more scrumptious, and I would encourage you to do the same.

Regarding the chutney, this recipe makes what is known as a dry chutney, which has a slightly grainy texture. The chutney can be made up to 8 hours in advance and kept covered and chilled.

Recipe: Butternut Squash Soup with Chutney

Recipe by 2 Hungry Birds – Tina Course: Soups

Servings

servings

Through the years I’ve tweaked the recipe a bit to make it even more scrumptious, and I would encourage you to do the same. Regarding the chutney, this recipe makes what is known as a dry chutney, which has a slightly grainy texture. The chutney can be made up to 8 hours in advance and kept covered and chilled.

Ingredients

Butternut Squash Soup
2 cups 2 chopped onion
2 tablespoons 2 butter (optional, can be substituted with oil for a vegan option)
2 tablespoons 2 vegetable/sunflower oil
1 1 butternut squash (3-3.5 lbs). Peeled, halved, the seeds and strings discarded, and the flesh cut into 1/2-inch pieces
6 cups 6 chicken broth, or if you are a vegetarian use vegetable broth
Salt and pepper
crispy fried onion for garnish
Chutney
¼ cup ¼ almonds without any skin (see instructions)
¼ cup ¼ sweetened flaked coconut
1 1 jalapeño chili chopped, no seeds, (wear rubber gloves)
1 cup 1 loosely packed cilantro

Directions

Butternut Squash Soup
In a kettle, cook the onions in a mixture of the butter and the oil over moderately low heat, stirring, until they are softened and starting to get translucent.
Add the squash and ½ cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender.
Add the broth and simmer the mixture, uncovered, for 15 minutes.
Using a food processor, or a hand blender (as I prefer), purée the whole soup mixture.
Serve the soup in a bowl and garnish with about a tablespoon of the chutney and sprinkle with some fried onion. (The fried onion was my husband’s idea)
How to make the chutney
Cover the almonds with boiling water for a few minutes. Drain the water and add cold water to the almonds. The skin will loosen up and you can easily remove the skin from the almonds. If this doesn’t work, repeat with the boiling water.
In a food processor or with a hand blender, blend the almonds, the coconut, the jalapeño, a pinch of salt, and 1/3 cup of water until the mixture is ground fine. Add the cilantro and blend the mixture until it is ground fine.

Recipe: French Toast with Mascarpone & Lemon Curd

2 Hungry Birds - Tina on October 14, 2023

Tina: French toast has become part of the Sunday morning routine in my home. It’s easy to make, and my kids and my husband love the golden-brown slices, which are crisp on the outside and soft and fluffy inside. As you can see in the video below, my daughter Nova loves to help, whisking eggs, dipping slices of bread, and sprinkling just the right amount of cinnamon and sugar. It’s a testament to how easy this recipe is, – even a child can do it:)

For French toast, I always use brioche bread. It has a soft and tender crumb with a delicate, melt-in-your-mouth quality resulting in a more delicate and custard-like interior, as the bread readily absorbs the egg and milk mixture. You can of course use other kinds of soft white bread, but if you want the right kind of buttery flavor and irresistible bouncy texture, you should go for brioche.

Recipe: French Toast with Mascarpone & Lemon Curd

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Brunch

Servings

servings

Ingredients

French toast
6-8 6-8 thick slices brioche bread
½ cup ½ milk
2 2 eggs
1 teaspoon 1 vanilla extract
½ teaspoon ½ cinnamon
½ teaspoon ½ cardamom
2 teaspoons 2 sugar (more if you prefer a sweeter flavor)
Butter for frying
Mascarpone cream
½ cup ½ mascarpone cheese
½ cup ½ heavy cream
1 tablespoon 1 lemon curd
Garnish
Fresh berries
Maple syrup

Directions

Mascarpone cream
Whip together heavy cream lemon curd and mascarpone until it’s fluffy and little peaks have started to form. Put in the fridge for later use.
French toast
Start by slicing your Brioche bread into thick slices, about 3/4 to 1 inch thick. Fresh, slightly stale, or day-old Brioche works well.
In a mixing bowl, crack the eggs and whisk them until they are well-beaten. Add the milk, vanilla extract, ground cinnamon, ground cardamom (if using), and sugar to the eggs. Whisk everything together until well combined.
Preheat a skillet or griddle over medium heat and add a knob of butter to coat the surface.
Dip each slice of Brioche into the egg mixture, ensuring that both sides are thoroughly coated. Allow any excess mixture to drip off.
Place the soaked Brioche slices onto the preheated skillet or griddle. Cook until the bottom side is golden brown, which typically takes 2-3 minutes.
Gently flip the slices with a spatula and continue cooking until the other side is also golden brown and the bread is cooked through. This should take another 2-3 minutes. Once both sides are perfectly golden and the interior is custardy, remove the French toast from the skillet. Serve the French toast immediately while it’s still warm.
Arrange a couple of slices on a plate along with a dollop of Mascarpone cream. Garnish with fresh berries and drizzle with maple syrup.

Recipe: Pandan kaya toast

2 Hungry Birds - Sanne on October 11, 2023

Kaya toast is a popular and beloved breakfast or snack item in Malaysia and Singapore, where the toast is a staple item in traditional coffee shops known as kopitiams, where people gather to savor this tasty and comforting treat while enjoying the charming ambiance of these nostalgic eateries.

Kaya is a sweet and creamy spread made from a mixture of coconut milk, eggs, sugar (often palm sugar or white sugar), and a fragrant infusion of pandan leaves. The combination of these ingredients gives Kaya a rich, custard-like consistency and a unique, slightly floral flavor. The bread used for Kaya toast is typically white bread, often sliced thinly. The slices are toasted until they become crispy and golden brown. Traditional Kaya toast is known for its perfectly crispy yet slightly chewy texture. In addition to the Kaya spread, a generous amount of butter is usually added to the toast. The butter complements the sweetness of the Kaya with a rich, creamy, and slightly salty flavor.

To prepare Kaya toast, the toasted bread is generously slathered with a layer of Kaya and butter, and then the slices are usually cut into bite-sized portions, making it easy to enjoy as a snack or a quick breakfast. It’s often served with a side of soft-boiled eggs and a cup of hot coffee or tea, creating a complete and satisfying meal. Start your morning with Kaya toast and a cup of coffee, and you’ll be set for a productive day:)

If you don’t have time to make your own kaya spread, you can buy the delicious authentic pandan kaya from Auria’s Malaysian Kitchen in our shop:

Recipe: Kaya toast

Recipe by 2 Hungry Birds Course: breakfastCuisine: Malaysia, Singapore

Servings

sandwiches

Ingredients

Kaya butter
4 4 large eggs
1 cup 1 (200g) palm sugar (granulated white sugar works too)
1 cup 1 coconut milk
4-6 4-6 pandan leaves
Butter and toast
4 4 slices of white bread
Soften salted butter

Directions

Kaya spread
Wash thee thoroughly and tie them in a knot. In a saucepan, gently heat the coconut milk and the knotted pandan leaves over low heat. Allow it to simmer for about 10-15 minutes to infuse the flavor.
In a separate bowl, beat the eggs until they are well mixed. Add the sugar to the beaten eggs and mix until the sugar dissolves.
Strain the infused coconut milk and add it to the egg and sugar mixture. Mix everything thoroughly.
Pour the mixture back into a saucepan and cook over low heat, stirring constantly. Be patient, as this can take some time. The mixture will thicken as it cooks. This process can take anywhere from 30 minutes to an hour, depending on the heat and the consistency you desire.
Once you achieve the desired consistency, remove the Kaya from the heat and let it cool. It will thicken further as it cools. Store your homemade Kaya in an airtight container in the refrigerator.
Making the kaya toast
Toast slices of white bread until they are crispy and golden brown. You can use a toaster or a griddle with a little butter for extra flavor.
While the bread is still warm, spread a generous amount of softened butter on one slice and a layer of Kaya on another. The combination of the butter’s richness and the sweet Kaya is what makes Kaya toast so delicious.
Press the buttered and Kaya slices together to create a sandwich. You can cut it into bite-sized pieces if you prefer.
Enjoy your homemade Kaya toast with a cup of hot coffee or tea.

Recipe: Garlic Butter Rice

2 Hungry Birds - Tina on October 1, 2023

Tina: The buttery, garlic-infused goodness makes garlic butter rice an irresistible companion to a wide range of dishes, turning mundane meal into a memorable feast. Garlic butter rice can be paired with a variety of proteins such as grilled or roasted chicken, seared shrimp, tender beef, or flaky fish. When I make Sudado de Pollo, garlic butter rice is also a must. Serve garlic butter rice hot, ensuring it’s freshly fluffed and aromatic. Place it as a bed for your main course or as a side dish.

Notes

Garnish your garlic butter rice with fresh herbs like parsley, chives, or cilantro. A sprinkle of grated Parmesan or a drizzle of lemon juice can also elevate the flavors.

Recipe: Garlic Butter Rice

Recipe by 2 Hungry Birds – Tina Course: Sides and small dishes, Rice

Servings

servings

The buttery, garlic-infused goodness makes garlic butter rice an irresistible companion to a wide range of dishes, turning mundane meal into a memorable feast. Garlic butter rice can be paired with a variety of proteins such as grilled or roasted chicken, seared shrimp, tender beef, or flaky fish. When I make Sudado de Pollo, garlic butter rice is also a must. Serve garlic butter rice hot, ensuring it’s freshly fluffed and aromatic. Place it as a bed for your main course or as a side dish.

Ingredients

1 tablespoon 1 butter
5-6 cloves 5-6 garlic
1 ½ cups 1 ½ rice (any kind of white rice such as jasmine rice or basmati rice)
Water according to the cooking instructions on the rice package
1 teaspoon 1 salt
Chopped cilantro for garnish

Directions

This step is optional, not all kinds of rice needs rinsing. Start by rinsing the rice in a fine-mesh strainer under cold water until the water runs clear. This will help remove excess starch and prevent the rice from becoming too sticky when cooked.
In a large saucepan or pot, melt the butter over medium heat.
Add salt and the minced garlic to the melted butter and sauté for 1-2 minutes, or until the garlic becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can turn bitter.
Add the rice to the saucepan with the garlic and butter.
Stir the rice to coat it evenly with the butter and garlic mixture.
Pour in water according to instructions on the rice package. Once the mixture reaches a boil, reduce the heat to low and cover the saucepan with a tight-fitting lid. Let the rice simmer for about 15-20 minutes or according to the instructions on the rice package, until all the water has been absorbed, and the rice is tender.
Once the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
After the resting period, uncover the saucepan and fluff the rice with a fork to separate the grains.
Taste and adjust the seasoning if needed by adding more salt or butter, according to your preference. Garnish with chopped cilantro.