Créé avec l’IA
Halal Chicken and Vegetable Rice Pilaf
55 min 508 kcal par portion Facile
Ingrédients
4 Portions
- Halal boneless, skinless chicken breast, cubed1000 g
- Dry basmati rice, certified gluten-free400 g
- Olive oil30 ml
- Yellow onion, diced300 g
- Carrots, diced500 g
- Red bell peppers, diced300 g
- Tomatoes, chopped600 g
- Garlic, minced45 g
- Halal chicken broth, certified gluten-free and dairy-free1000 ml
- Sweet paprika30 g
- Ground cumin30 g
- Ground turmeric20 g
- Salt16 g
- Fresh parsley, chopped50 g
- Lemon200 g
Instructions
- 1
Rinse the basmati rice under cold running water until the water is mostly clear, then drain it thoroughly.
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- 3
Add the cubed chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned on all sides. Transfer the chicken to a clean plate; it does not need to be fully cooked yet.
- 4
Add the diced onion and carrots to the same pot. Cook for 5 minutes, stirring frequently, until the onion begins to soften.
- 5
Add the red bell peppers and cook for another 3 minutes. Stir in the minced garlic, sweet paprika, cumin, turmeric, and salt, then cook for 1 minute until fragrant.
- 6
Add the chopped tomatoes and cook uncovered for 8–10 minutes, stirring occasionally, until they soften and some of their liquid evaporates.
- 7
Return the chicken and any accumulated juices to the pot. Add the drained rice and stir gently for 1–2 minutes to coat the grains with the vegetables and spices.
- 8
Pour in the chicken broth and stir once to distribute everything evenly. Bring the mixture to a boil over medium-high heat.
