Yellow Vegetable Rice with Roasted Chicken

Ingredients

• Chicken
• Aromatics / seasonings
• Tandoori spice mix
• Saffron (a pinch) or turmeric
• Baharat (seven-spice mix)
• 2 cups rice
• 1/4 cup oil
• Carrots, par-boiled (half-cooked)
• Peas
• Assorted sweet bell peppers, chopped

Method

1. Boil the chicken with the aromatics. When cooked, remove it from the cooking liquid, season with tandoori spice, turmeric and baharat, place on a baking tray and roast in the oven at 200°C from both sides until browned.
2. Meanwhile, soak the rice for 30 minutes in hot water.
   Timers: 30 min
3. After soaking, heat the oil in a pot, drain the rice and add it to the oil. Stir briefly with salt and the same spices used for the chicken.
4. After the rice absorbs the oil and spices and toasts slightly, add the carrots, peas and chopped bell pepper, and stir.
5. Add water at a ratio of 2 cups or 1.5 cups per cup of rice depending on rice type. Wait for it to come to a boil before reducing the heat and covering the pot.
6. Cook the rice over low heat until done — it will take about 20 minutes.
   Timers: 20 min
7. Serve the yellow vegetable rice and place the roasted chicken alongside it.
8. Yellow Vegetable Rice with Roasted Chicken — from a friend and site chef
9. For more delicious rice recipes, see Chicken fillet with kabsa rice