Chicken and Rice Middle East Style
|
Yield: 1 large casserole
Servings: 4
|
Related recipes:
Dairy-Free, Easy,
Egg-Free, Fall, Garlic,
Low-Fat, Main Dishes,
Middle Eastern,
Onions, Poultry, Rice,
Wheat-Free, Winter
Comfort food with a twist- serve with a green veggie and a salad
on a cold day.
Ingredients
2 Tbsp (30mL) olive oil
2 cups (395g) long-grain white rice, uncooked
1 large onion, sliced into rings
3 cloves garlic, minced
4 cups (1L) chicken broth
2 tsp (4g) allspice
1 tsp (4g) freshly ground pepper
1/2 tsp (3g) salt
4 boneless skinless chicken breast halves
Directions
Heat oil in a large dutch oven. Sauté onions and garlic until
browned.
Add rice to pot and cook, stirring constantly to cover all the grains
of rice with oil. They should be lightly toasted, but not dark brown. Decrease heat if it
looks like the grains of rice are burning. Pour in chicken broth, add allspice, pepper, and
salt.
Turn heat up to high. Place chicken pieces on top of rice and broth
mixture, cover and simmer for 15 minutes.
Turn heat off and let the pot steam for 15 minutes or more. Using a
large spoon, fluff the rice and turn the chicken breasts.
Serve 1 chicken breast with a large mound of rice.
Nutrition Facts
Calories: 583
Total Fat: 10g
% Calories from fat: 16%
Protein: 39g
Carbohydrate: 79g
Cholesterol: 68mg
Sodium: 1113mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.