Middle Eastern Chicken and Rice
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6
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Calories
372 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Middle Eastern Chicken and Rice
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This one pan chicken and rice with Middle Eastern flavors is easy and delicious. The chicken is seasoned with warm spices and the rice is fluffy and tender.
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Ingredients
Spice Mix
- 1/2 tsp Turmeric
- 1 tsp cumin
- 1 tsp Aleppo pepper
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1 tsp sumac
- 1 tsp kosher salt
Chicken and Rice
- 1 lb chicken breasts
- 4 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1 1/2 cup basmati rice
- 1 carrot diced
- 1/2 cup frozen green peas
- 3 cups water or chicken/vegetable stock
- 1 lemon juice of
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Instructions
- In a bowl mix the turmeric, cumin, Aleppo pepper, cinnamon, cardamom, sumac and salt.
- Season the chicken breasts on both sides with half of the spice mix
- Heat 2 tablespoons olive oil in a large pan over medium high heat. Sear the chicken for about 4 minutes on each side so they form a nice golden crust. Place the seared chicken breasts on a plate and set aside.
- Add the remaining 2 tablespoons of olive oil to the same pan and sauté the onion until golden. Add in the garlic and cook for a minute. Stir in the tomato paste and cook for another minute.
- Add the rice followed by the remaining spice mix. Stir to combine, then add the carrots and peas. Pour in the water and the lemon juice and bring it to a low simmer.
- Place the seared chicken back into the pan and bring to a low simmer. Lower the heat to medium, cover the pan with a lid and cook until the chicken is fully cooked and the rice is tender and fluffy. This would take about 30 minutes. Check after 15 minutes to see if the dish needs more water. If so, add 1/3 cup water and continue cooking.
- Once the chicken and rice is fully cooked, turn the heat off and let it sit for 10 minutes. Then shred or slice the chicken and serve.
Notes
- Serve with tabouli, fattoush, hummus and Persian yogurt and cucumber dip.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in a pan over medium heat or using a microwave.
- You can use chicken thighs instead of chicken breasts long as they are skinless. Cooking time may vary.
Nutrition Information
Show Details
Calories
372kcal
(19%)
Carbohydrates
45g
(15%)
Protein
21g
(42%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
48mg
(16%)
Sodium
520mg
(22%)
Potassium
499mg
(14%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1962IU
(39%)
Vitamin C
18mg
(20%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 520mg | 22% |
| Potassium | 499mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1962IU | 39% |
| Vitamin C | 18mg | 20% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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