{"id":955,"date":"2022-07-11T16:28:43","date_gmt":"2022-07-11T14:28:43","guid":{"rendered":"https:\/\/www.amalgastro.com\/?p=955"},"modified":"2022-11-09T14:34:04","modified_gmt":"2022-11-09T13:34:04","slug":"riz-gras","status":"publish","type":"post","link":"https:\/\/www.amalgastro.com\/?p=955","title":{"rendered":"Riz Gras \u00e0 la Portugaise et chinoise"},"content":{"rendered":"<h2><strong>Riz Gras<\/strong><\/h2>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><br \/>\n<!-- ANNONCE GRAND --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><br \/>\nLe pot g\u00e9n\u00e9reux de riz aromatique, de poulet parfum\u00e9 au curry et (bien) plus remonte \u00e0 Macao, l&rsquo;ancienne colonie portugaise en Chine, o\u00f9 il est presque toujours servi \u00e0 la maison. Des chefs se sont inspir\u00e9s de livres de cuisine en langue \u00e9trang\u00e8re ; leur version est un m\u00e9lange de cuisine portugaise et chinoise que Conlon appelle \u00ab la fusion originale \u00bb.<\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<p>6 portions<\/p>\n<p>POULET MARIN\u00c9<\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul><!-- ANNONCE GRAND --><\/ul>\n<\/li>\n<\/ul>\n<p><ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<ul>\n<li>2gousses d&rsquo;ail, finement hach\u00e9es<\/li>\n<li>2\u00e0 soupe. jus de citron frais<\/li>\n<li>1\u00e0 soupe. paprika fum\u00e9<\/li>\n<li>poudre de curry<\/li>\n<li>curcuma moulu<\/li>\n<li>6cuisses de poulet avec peau et os (environ 3 lb)<\/li>\n<li>RAISINS SECS<\/li>\n<li>\u00bdtasse de raisins secs dor\u00e9s<\/li>\n<li>2\u00e0 soupe. Vinaigre de x\u00e9r\u00e8s ou vinaigre de vin rouge<\/li>\n<\/ul>\n<p>Assaisonnement<\/p>\n<ul>\n<li>2\u00e0 soupe. Huile d&rsquo;olive<\/li>\n<li>2poivrons rouges, tranch\u00e9s finement<\/li>\n<li>1gros oignon, tranch\u00e9 finement<\/li>\n<li>Sel casher<\/li>\n<li>4gousses d&rsquo;ail, finement hach\u00e9es<\/li>\n<li>1\u00e0 soupe. P\u00e2te de tomate<\/li>\n<li>(ou plus) Vinaigre de x\u00e9r\u00e8s ou vinaigre de vin rouge<\/li>\n<li>\u00bdc. paprika fum\u00e9<\/li>\n<li>Poivre noir fraichement moulu<\/li>\n<\/ul>\n<p>RIZ<\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-2433947026072347\" crossorigin=\"anonymous\"><\/script><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul><!-- ANNONCE GRAND --><\/ul>\n<\/li>\n<\/ul>\n<p><ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-2433947026072347\" data-ad-slot=\"1642305729\" data-ad-format=\"auto\" data-full-width-responsive=\"true\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<ul>\n<li>Sel casher et poivre noir fra\u00eechement moulu<\/li>\n<li>4 c.\u00e0 soupe. Huile d&rsquo;olive, divis\u00e9e<\/li>\n<li>chorizo \u200b\u200b\u200b\u200bespagnol sal\u00e9, tranch\u00e9 finement<\/li>\n<li>3\u00bdtasses de bouillon de poulet faible en sodium<\/li>\n<li>2tasses de riz au jasmin, rinc\u00e9<\/li>\n<li>Saucisse chinoise ou andouille, tranch\u00e9e finement<\/li>\n<\/ul>\n<p>CREVETTES ET PALOURDES<\/p>\n<ul>\n<li>2gousses d&rsquo;ail, finement hach\u00e9es<\/li>\n<li>1\u00e0 soupe. haricots noirs ferment\u00e9s (facultatif)<\/li>\n<li>1\u00e0 soupe. tiges de coriandre fra\u00eeche hach\u00e9es finement<\/li>\n<li>1\u00e0 soupe. piments marin\u00e9s finement hach\u00e9s<\/li>\n<li>6grosses crevettes avec t\u00eate<\/li>\n<li>Palourdes japonaises, lav\u00e9es<\/li>\n<li>\u00bdverre de vin blanc sec<\/li>\n<li>Sel casher<\/li>\n<\/ul>\n<p>ASSEMBL\u00c9E<\/p>\n<ul>\n<li>2\u00e0 soupe. poudre grossi\u00e8re de piment rouge cor\u00e9en<\/li>\n<li>\u00bdc. poivre de Cayenne<\/li>\n<li>\u00bdc. sel casher<\/li>\n<li>2citrons, coup\u00e9s en quartiers, \u00e9p\u00e9pin\u00e9s<\/li>\n<li>\u0152ufs durs coup\u00e9s en deux, olives noires s\u00e9ch\u00e9es \u00e0 l&rsquo;huile, olives vertes espagnoles, piments marin\u00e9s (tels que serrano ou jalape\u00f1o), poivrons marin\u00e9s (tels que la cerise) et oignons verts \u00e9minc\u00e9s (pour servir)<\/li>\n<\/ul>\n<h2>Pr\u00e9paration<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-958 aligncenter\" src=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/07\/Riz-Gras-3-300x225.jpg\" alt=\"Riz Gras Le pot g\u00e9n\u00e9reux de riz aromatique, de poulet parfum\u00e9 au curry et (bien) plus remonte \u00e0 Macao, l'ancienne colonie portugaise en Chine, o\u00f9 il est presque toujours servi \u00e0 la maison. Des chefs se sont inspir\u00e9s de livres de cuisine en langue \u00e9trang\u00e8re ; leur version est un m\u00e9lange de cuisine portugaise et chinoise que Conlon appelle \u00ab la fusion originale \u00bb.\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/07\/Riz-Gras-3-300x225.jpg 300w, https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/07\/Riz-Gras-3.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3>\u00c9tape 1<\/h3>\n<p>La poudre de piment rouge et les haricots noirs ferment\u00e9s peuvent \u00eatre trouv\u00e9s sur les march\u00e9s asiatiques.<\/p>\n<p>POULET MARIN\u00c9<\/p>\n<h3>\u00c9tape 2<\/h3>\n<p>Fouetter l&rsquo;ail, le jus de citron, le paprika, la poudre de cari et le curcuma dans un bol moyen; ajouter le poulet et remuer pour enrober. Couvrir et r\u00e9frig\u00e9rer au moins 6 heures.<\/p>\n<h3>\u00c9tape 3<\/h3>\n<p>\u00c0 FAIRE \u00c0 L&rsquo;AVANCE\u00a0: Le poulet peut \u00eatre marin\u00e9 1\u00a0jour \u00e0 l&rsquo;avance. Gardez au frais.<\/p>\n<p>RAISINS SECS<\/p>\n<h3>\u00c9tape 4<\/h3>\n<p>Apportez des raisins secs, du vinaigre et 2 c. eau \u00e0 \u00e9bullition dans une petite casserole, r\u00e9duire le feu et laisser mijoter, en remuant de temps en temps, jusqu&rsquo;\u00e0 ce que le liquide s&rsquo;\u00e9vapore, 8-10 minutes.<\/p>\n<h3>\u00c9tape 5<\/h3>\n<p>Les raisins secs peuvent \u00eatre pr\u00e9par\u00e9s 3 jours \u00e0 l&rsquo;avance. Laissez refroidir, puis couvrez et mettez au frais.<\/p>\n<p>Assaisonnement<\/p>\n<h3>\u00c9tape 6<\/h3>\n<p>Faire chauffer l&rsquo;huile dans une grande po\u00eale \u00e0 feu moyen. Ajouter les poivrons et l&rsquo;oignon; Assaisonnez avec du sel. Cuire, en remuant souvent, jusqu&rsquo;\u00e0 ce qu&rsquo;ils ramollissent, de 8 \u00e0 10 minutes. R\u00e9duire le feu \u00e0 doux et cuire, en remuant de temps en temps, jusqu&rsquo;\u00e0 ce que les l\u00e9gumes soient caram\u00e9lis\u00e9s, de 45 \u00e0 60 minutes.<\/p>\n<h3>\u00c9tape 7<\/h3>\n<p>Ajouter l&rsquo;ail et la p\u00e2te de tomate dans la po\u00eale et continuer \u00e0 cuire, en remuant de temps en temps, jusqu&rsquo;\u00e0 ce que la p\u00e2te de tomate commence \u00e0 noircir, 10 \u00e0 15 minutes de plus. M\u00e9langer le vinaigre et le paprika; Assaisonnez avec du sel et du poivre.<\/p>\n<h3>\u00c9tape 8<\/h3>\n<p>\u00c0 FAIRE \u00c0 L&rsquo;AVANCE\u00a0: l\u2019assaisonnement peut \u00eatre pr\u00e9par\u00e9 3\u00a0jours \u00e0 l&rsquo;avance. Laissez refroidir, puis couvrez et mettez au frais.<\/p>\n<p>RIZ<\/p>\n<h3>\u00c9tape 9<\/h3>\n<p>Retirer le poulet de la marinade; Assaisonnez avec du sel et du poivre. Chauffer 2 c. huile dans un lourd 5-6-qt. casserole avec un couvercle \u00e0 feu moyen-vif. Cuire le poulet, c\u00f4t\u00e9 peau vers le bas, jusqu&rsquo;\u00e0 ce que la peau soit brune et croustillante, 10 \u00e0 12 minutes; transf\u00e9rer dans une assiette. (Vous pouvez supprimer les os \u00e0 ce stade, si vous le souhaitez.)<\/p>\n<h3>\u00c9tape 10<\/h3>\n<p>R\u00e9duire le feu \u00e0 moyen. Ajouter le chorizo \u200b\u200bdans la casserole et cuire, en remuant souvent, jusqu&rsquo;\u00e0 ce qu&rsquo;il soit croustillant, environ 2 minutes; transf\u00e9rer dans un petit bol.<\/p>\n<h3>\u00c9tape 11<\/h3>\n<p>Ajouter l\u2019assaisonnement dans la casserole et cuire, en remuant constamment, jusqu&rsquo;\u00e0 ce qu&rsquo;il gr\u00e9sille, environ 1 minute. Ajouter le bouillon, en grattant les morceaux dor\u00e9s; assaisonner avec du sel (saler le liquide de mani\u00e8re ad\u00e9quate ici est important pour un riz savoureux). Ajouter le riz, les saucisses, le chorizo \u200b\u200bet les raisins secs. Remuer et porter \u00e0 \u00e9bullition. R\u00e9duire le feu, disposer le poulet dessus, couvrir la casserole et laisser mijoter doucement jusqu&rsquo;\u00e0 ce que le riz soit tendre, 20 \u00e0 25 minutes. D\u00e9voiler; augmenter le feu \u00e0 moyen-vif. Arroser les 2 c. huiler les bords de la casserole et cuire, sans les d\u00e9ranger, jusqu&rsquo;\u00e0 ce que le dessous du riz soit croustillant, environ 5 minutes de plus.<\/p>\n<p>CREVETTES ET PALOURDES<\/p>\n<h3>\u00c9tape 12<\/h3>\n<p>Pendant que le riz cuit, m\u00e9langer l&rsquo;ail, les haricots ferment\u00e9s, le cas \u00e9ch\u00e9ant, les tiges de coriandre et les piments dans un petit bol. D\u00e9cortiquez les crevettes en laissant la t\u00eate et la queue. D\u00e9veine, farcir le c\u00f4t\u00e9 coup\u00e9 avec le m\u00e9lange d&rsquo;ail et r\u00e9server.<\/p>\n<h3>\u00c9tape 13<\/h3>\n<p>M\u00e9langer les palourdes et le vin dans une grande po\u00eale, couvrir et cuire \u00e0 feu vif, en remuant souvent, jusqu&rsquo;\u00e0 ce que les palourdes s&rsquo;ouvrent (jeter celles qui ne s&rsquo;ouvrent pas), environ 5 minutes. \u00c0 l&rsquo;aide d&rsquo;une \u00e9cumoire, transf\u00e9rer les palourdes dans un grand bol.<\/p>\n<h3>\u00c9tape 14<\/h3>\n<p>R\u00e9duire le feu \u00e0 moyen-doux. Assaisonner l\u00e9g\u00e8rement les crevettes avec du sel et cuire dans la m\u00eame po\u00eale jusqu&rsquo;\u00e0 ce qu&rsquo;elles soient opaques au centre, environ 2 minutes de chaque c\u00f4t\u00e9. Transf\u00e9rer les crevettes dans un bol avec les palourdes; verser le jus de cuisson dans un petit bol.<\/p>\n<h3>\u00c9tape 15<\/h3>\n<p>FAITES A L&rsquo;AVANCE : Les crevettes peuvent \u00eatre farcies 1 heure \u00e0 l&rsquo;avance. Couvrir et r\u00e9frig\u00e9rer.<\/p>\n<p>ASSEMBL\u00c9E<\/p>\n<h3>\u00c9tape 16<\/h3>\n<p>M\u00e9langez la poudre de piment rouge, le poivre de Cayenne et le sel dans un petit bol. Tremper les c\u00f4t\u00e9s coup\u00e9s des quartiers de citron dans le m\u00e9lange d&rsquo;assaisonnements.<\/p>\n<h3>\u00c9tape 17<\/h3>\n<p>Garnir le riz de crevettes et de palourdes et arroser du jus de cuisson r\u00e9serv\u00e9. Garnir de quartiers de citron, d&rsquo;\u0153ufs, d&rsquo;olives, de piments et de poivrons marin\u00e9s et d&rsquo;oignons verts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Riz Gras Le pot g\u00e9n\u00e9reux de riz aromatique, de poulet parfum\u00e9 au curry et (bien) plus remonte \u00e0 Macao, l&rsquo;ancienne<\/p>\n","protected":false},"author":1,"featured_media":1464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-asiatique"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Riz Gras \u00e0 la Portugaise et chinoise - Amalgastro<\/title>\n<meta name=\"description\" content=\"Le pot de riz, de poulet au curry et plus remonte \u00e0 Macao, l&#039;ancienne colonie portugaise o\u00f9 il est presque toujours servi \u00e0 la maison.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amalgastro.com\/?p=955\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Riz Gras \u00e0 la Portugaise et chinoise - 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