Ingredients:

1 kg chicken breasts

1 onion, chopped

3 cups long-grain or basmati rice, washed and soaked for 30 minutes

1/2 kg ground meat (fine or coarse as desired)

2 grated carrots

1 roasted red pepper, chopped or 1 tablespoon pepper paste

2 teaspoons cinnamon

2 teaspoons sweet spice

1 teaspoon black pepper

1 chicken bouillon cube

Grated zest of half a lemon

1 tablespoon grated ginger

1 teaspoon ground cardamom

1 teaspoon grated nutmeg

1 teaspoon saffron powder

Salt

1 cup vegetable oil

Raw nuts: cashews, peeled almonds, or pine nuts

Aromatics for boiling the chicken: a piece of lemon, two bay leaves, an onion, a piece of ginger, 5 cloves, a carrot

Preparation:

Rinse the chicken pieces with water and vinegar, rub with lemon and 1 teaspoon cinnamon and salt.

In a pot, place a cup of vegetable oil and brown the chicken pieces for about 5 minutes over medium heat, then cover with about 1 liter of boiling water.

Add the aromatics and simmer the chicken until cooked.

In another pot, heat a cup of oil and fry the nuts until golden; set aside.

In the same pot, fry the onion, grated carrot, and the roasted red pepper; then add the ground meat with the spice blend. After it cooks, add the rinsed rice and stir with the filling and spices, then add 5 1/2 cups of chicken stock and water and mix well.

After bringing to a boil, cover and reduce heat for about 10 minutes on high, then finish cooking with the lid on low until the rice is cooked and liquids are absorbed.

Fluff the rice and transfer to a serving dish, topping with the shredded chicken and garnishing with the fried nuts.

Recipe and method for Rice and Chicken from a friend and chef at Shou Tabkhin Today:

Salam Shaiyito

Click Salam’s name to visit her page on our site

#Recipes #Recipe #Rice #Chicken #RiceAndChicken #ShouTabkhinToday

Rice with Chicken: How to Prepare

Prep checklist