Rice and grains
ChefOla Faour
Chicken and Rice
Chicken and rice — a practical recipe every homemaker should know and make at least once a month. Kids love it, especially served with soup or yogurt.
Chicken and rice — a practical recipe every homemaker knows, though small differences in preparation vary from one cook to another.
Ingredients
Start here, then move straight into the method.
- Roast chicken prepared in advance
- This is the Oven-Roasted Chicken method from Terez
- 2 cups American (long-grain) rice
- 500 g (1/2 kg) finely minced beef
- 1 onion
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon seven-spice blend (baharat)
- Chicken stock or plain water
- Nuts for garnish
Method
Follow the cooking sequence without leaving the page.
- Rinse the rice well to remove the starch, then drain it.
- Finely chop the onion. Put it in a pot over medium heat with a little oil and sauté until softened.
- Add the minced meat with the spices and salt, and stir until the meat is cooked through.
- Add the washed and drained rice on top of the meat and stir briefly.
- Add chicken stock or water at a ratio of 2 cups of stock (or water) for each cup of rice.
- When the stock begins to boil, reduce the heat to just below medium and cover the pot.
- Cook for about 15 minutes, or until the rice is done depending on its type.Timers: 15 min
- Spoon the rice onto a serving dish and arrange the chicken pieces and fried nuts on top.
- Greek Chicken with Yogurt Sauce from Terez's wonderful recipes — try it
Recipe tags
Rice and grainsInternational
Notes and serving ideas
- the Oven-Roasted Chicken
- Italian Focaccia Bread
- Greek Chicken with Yogurt Sauce
