Rice with Vegetables, Saffron, and Chicken

Ingredients

• 1 onion, chopped
• Ghee and oil
• 1 bay leaf
• 2 cardamom pods
• 1 carrot, chopped
• 4 cups rice
• 1 vegetable bouillon cube
• Salt
• 7 cups water
• 1/4 cup corn
• 1/4 cup peas
• 1/4 teaspoon saffron mixed with 1/4 cup boiling water
• Chicken marinade:
• Boneless chicken breasts
• 1 medium tablespoon paprika
• 1 medium tablespoon chicken seasoning
• A pinch of dried coriander
• A pinch of turmeric
• A pinch of curry
• A pinch of vegetable bouillon seasoning
• 2 tablespoons yogurt
• 1/4 cup oil
• 1 small spoon vinegar

Method

1. We start by making the rice... sauté the finely chopped onion with ghee and oil, a bay leaf, and 2 cardamom pods until the onion softens.
2. Add the carrot and stir until it softens as well.
3. Add the rice after rinsing and draining it, then add the bouillon cube, salt, water, corn, peas, and salt, and stir.
4. When the water comes to a boil, reduce the heat and cover the pot, then leave it over low heat until the rice is cooked.
5. Five minutes before turning off the heat, drizzle the saffron dissolved in boiling water over the top and gently mix the surface with a fork, then cover the pot for 5 more minutes and turn off the heat.
6. While the rice is cooking, prepare the chicken... rub it with salt, vinegar, and lemon, then with flour, and finally wash it well with water and drain it.
7. Place all the marinade ingredients over the chicken breasts after cutting them, and mix.
8. Cook them over high heat with the bay leaf and cardamom until the liquids release, then lower the heat until they are cooked through.
9. Serve the rice in a serving dish and arrange the chicken pieces on top.
10. This delicious and practical recipe is from a friend and chef from the Shou Tabkhin Today website
11. Wotfa Hani Rahhal
12. Click on Wotfa's name to visit her personal page on our site
13. Also from Wotfa's delicious chicken recipes, try Chicken Nuggets
14. For more of her delicious recipes, here is Chicken Liver