Breaded chicken with rice & peas
Breaded chicken – breast, drumstick or thigh – served with rice and peas (known as rizi-bizi) is an ideal family lunch. It pairs wonderfully with green salad, beets or a bean salad topped with pumpkin seed oil.
Crispy breaded chicken and light rice and peas make the perfect combination of flavours and textures. This recipe brings back childhood memories – of fragrant Sundays and family meals when the table was full and the plates were empty in no time.
Ingredients (serves 4)
For the breaded chicken:
● 4 chicken thighs or breasts (with or without skin, as desired)
● salt and pepper to taste
● all-purpose flour
● 2 eggs
● breadcrumbs
● oil for frying (or lard for an authentic flavor)
For the rice & peas (rizi-bizi):
● 200 g rice (short- or long-grain, as preferred)
● 150 g peas (fresh or frozen)
● 1 small onion
● 1 tbsp butter or oil
● salt and pepper to taste
● a bit of chopped parsley (optional)
Preparation
1. Chicken – breading and frying:
○ Season the chicken with salt and pepper and let it sit briefly.
○ Coat first in flour, then in beaten eggs and finally in breadcrumbs.
○ Fry over medium heat in deep oil until golden brown and crispy (about 6–8 minutes per side, depending on thickness).
○ Place on paper towels to drain excess fat.
2. Rice & peas (rizi-bizi):
○ Sauté the finely chopped onion in butter or oil until translucent.
○ Add the peas and cook for a few minutes.
○ Stir in the rice, sauté briefly, then add twice the amount of water (or broth).
○ Simmer on low heat until the rice is tender and the liquid is absorbed (15–20 minutes). Season to taste.
○ Stir in a bit of chopped parsley if desired.
Serving suggestion
Plate a portion of rizi-bizi, and place a crispy piece of breaded chicken on top or to the side. Add a wedge of lemon, a seasonal salad or pickles for contrast.
