Carrot Rice & Chicken

When it comes to cooking chicken, I like to do it right! This recipe is one of the easiest and most flavorful! Most importantly your chicken will be cooked in a pot full of nutrients that will later be reused to cook the rice for this dish.

Ingredients

For the chicken:

1 whole chicken cut into 4 pieces

1/2 large onion

1/2 bunch cilantro

4 garlic cloves minced

2 medium tomatoes

1/2 large bell pepper

1 inch fresh ginger shredded

2 tbsp tomato paste

1 pinch of saffron

Powder spices: 1 tsp: paprika, turmeric, pepper, salt

whole spices:

6 cardamoms

1 cinnamon stick

6 cloves

chicken marinade:

2 Tbsp tomato paste

2 Tbsp ketchup

1 tsp garlic powder

1 tsp salt

For the rice:

1/2 large onion

1 cup shredded carrots

1 1/2 cup extra long grain rice

1/4 cup golden raisins

1 tbsp vegetable oil

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Steps

  1. Place all ingredients of the chicken in a pot and cover with water

  2. let it cook on high heat for about 20 minutes or until chicken is fully cooked

  3. drain the chicken stock save 2 1/2 cups

  4. Place chicken pieces in on Alvin tray brush with marinate and broil on high until nicely browned

  5. to cook the rice heat oil in a heavy bottomed pot, add washed and drained rice sauté for two minutes and then add chicken stock, shredded carrots & raisins

  6. after boils lower temperature to medium low and let it simmer with pot covered Until rice is fully cooked

  7. garnish with chopped cilantro

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Nutritional information ℹ️

41 g carbs (37 net)

57 g proteins

18 g fat

562 calories per serving

recipe yields 4 servings*

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