Creado con IA
Middle Eastern Chicken Rice Pilaf
45 min 567 kcal por ración Media
Ingredientes
4 Raciones
- basmati rice2 cups
- boneless chicken breast400 grams
- large onion1 piece
- garlic2 cloves
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- ground cinnamon0,5 teaspoon
- ground turmeric0,25 teaspoon
- slivered almonds0,25 cup
- golden raisins0,25 cup
- olive oil3 tablespoons
- chicken broth3 cups
- salt1 teaspoon
- black pepper0,5 teaspoon
- chopped parsley2 tablespoons
Preparación
- 1
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- 2
Cut the boneless chicken breast into bite-sized pieces.
- 3
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the slivered almonds and toast for 2-3 minutes until golden. Remove and set aside.
- 4
In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
- 5
Add the minced garlic and cook for 1 minute until fragrant.
- 6
Add the chicken pieces to the pot. Season with salt and black pepper. Cook for 5-6 minutes until the chicken is lightly browned on all sides.
- 7
Stir in the ground cumin, ground coriander, ground cinnamon, and ground turmeric. Cook for 1 minute to toast the spices.
- 8
Add the rinsed rice to the pot and stir to coat the grains with the spices and oil.
- 9
