Part 5/7:
The cooking process begins with seasoning the chicken, followed by browning it in a hot pan. Next, water is added, allowing the chicken to cook through, while the flavors intensify. The addition of spices creates a beautifully colored base, inviting the rice once it’s time to combine the ingredients.
After sautéing the vegetables and rice together, more water is introduced to ensure everything is perfectly cooked. The chef reminds us of the golden rule: if you use two and a half cups of uncooked rice, you will need to double the water, making it a straightforward formula in cooking rice dishes.