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\r\n Rice Ingredients:\r\n2 cups rice

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2 bay leaves

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4 cardamom pods or 2 cinnamon sticks

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Salt

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A splash of vegetable oil

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Chicken mix

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4 large boneless chicken breasts, cut into large cubes

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Spices: black pepper, cardamom, mixed spice, cumin, paprika, curry, salt

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1 tablespoon butter

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1 tablespoon vegetable oil

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1 large onion, sliced

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4 garlic cloves, crushed

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1 green pepper, chopped

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2 tomatoes, peeled and chopped

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1 tablespoon tomato paste

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1 green pepper, sliced

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2 cups water

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Grated carrot

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Optional: sliced mushrooms as desired

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Method:

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Season the chicken with part of the spices (excluding paprika).

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Melt the butter in a pot and add the oil, then add the chicken and stir over high heat until browned.

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Drain the chicken from the oil and set aside...

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In the same pot, fry the onion until it softens, then add the remaining vegetables gradually with stirring until they soften. Add the chicken, sauce, and remaining spices and water; bring to a boil for 5 minutes and turn off the heat.

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Rinse the rice well and soak for about 15 minutes.

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In a second pot, bring water to a boil and add bay leaves and either cardamom or cinnamon, salt, and a little oil. Add the rice after draining and boil for about 5–7 minutes until the grains swell; then drain and set aside.

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In a baking dish for serving, layer the chicken mixture first, then the parboiled rice on top. Cover with aluminum foil or a foil sheet after brushing with a little vegetable oil.

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Place the rice dish in the oven at 180°C for 45–60 minutes, depending on your oven’s strength.

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

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Rana Atoui

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Click on Rana’s name to visit her page on our site to see her delicious recipes

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#recipes #recipe #chicken #rice #shou_tabkhin_today

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Chicken and Rice Tray Bake

Prep checklist