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
Steps
Place all ingredients of the chicken in a pot and cover with water
let it cook on high heat for about 20 minutes or until chicken is fully cooked
drain the chicken stock save 2 1/2 cups
Place chicken pieces in on Alvin tray brush with marinate and broil on high until nicely browned
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
after boils lower temperature to medium low and let it simmer with pot covered Until rice is fully cooked
garnish with chopped cilantro
Nutritional information ℹ️
41 g carbs (37 net)
57 g proteins
18 g fat
562 calories per serving
recipe yields 4 servings*