Rice with Chicken and Potatoes

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Authorbaidoone
RatingDifficultyBeginner

An easy one pan bake of chicken and potatoes , made with spices and sliced potatoes. Saucy, indulgent and delicious, this is a firm family favorite .

Yields5 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

For the rice:
 American rice: 3 cups
 Vegetable oil: 3 tablespoons
 Vermicelli: 2 tablespoons
 Salt: to taste
For the chicken:
 Vegetable oil: 2 tablespoons
 Whole chopped chicken: 2.2 lbs. (1 kg)
 Bay leaf: 2
 Cinnamon sticks: 2
 Salt: 1 teaspoon
 Onions, chopped into quarters: 2
 Tomato paste: 1 tablespoon
 Potatoes cut into circles: 1 lbs. (500 gr)
 Turmeric: 1 teaspoon
 Paprika: 1 teaspoon
 Ground coriander: 1 teaspoon

1

In a saucepan over medium heat, heat the vegetable oil, then place the chicken, bay leaf and cinnamon and season with salt, black pepper, turmeric, coriander and paprika.

2

Stir until the chicken changes color, then add water, tomato paste and onion.

3

Leave the mixture on a medium heat until the chicken is tender.

4

Add the potatoes to the pot and leave the mixture on a medium heat for about 15 minutes.

5

Pour the chicken mixture into an oven tray.

6

Put the tray into the oven and broil until golden brown.

7

To prepare the rice: Meanwhile, in a saucepan over a medium heat, heat the vegetable oil and fry the vermicelli until browned, then add the rice and stir.

8

Season the rice with salt and pour 6 cups of water. Bring to a boil uncovered. Once boiling turn heat to almost low and cook until done. Fluff rice with a fork.

9

Serve the chicken in a plate alongside the rice.

Ingredients

For the rice:
 American rice: 3 cups
 Vegetable oil: 3 tablespoons
 Vermicelli: 2 tablespoons
 Salt: to taste
For the chicken:
 Vegetable oil: 2 tablespoons
 Whole chopped chicken: 2.2 lbs. (1 kg)
 Bay leaf: 2
 Cinnamon sticks: 2
 Salt: 1 teaspoon
 Onions, chopped into quarters: 2
 Tomato paste: 1 tablespoon
 Potatoes cut into circles: 1 lbs. (500 gr)
 Turmeric: 1 teaspoon
 Paprika: 1 teaspoon
 Ground coriander: 1 teaspoon

Directions

1

In a saucepan over medium heat, heat the vegetable oil, then place the chicken, bay leaf and cinnamon and season with salt, black pepper, turmeric, coriander and paprika.

2

Stir until the chicken changes color, then add water, tomato paste and onion.

3

Leave the mixture on a medium heat until the chicken is tender.

4

Add the potatoes to the pot and leave the mixture on a medium heat for about 15 minutes.

5

Pour the chicken mixture into an oven tray.

6

Put the tray into the oven and broil until golden brown.

7

To prepare the rice: Meanwhile, in a saucepan over a medium heat, heat the vegetable oil and fry the vermicelli until browned, then add the rice and stir.

8

Season the rice with salt and pour 6 cups of water. Bring to a boil uncovered. Once boiling turn heat to almost low and cook until done. Fluff rice with a fork.

9

Serve the chicken in a plate alongside the rice.

Rice with Chicken and Potatoes

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