Print Options:

Rice with Chicken and Potatoes

Yields5 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

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 .

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

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.


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


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


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


Pour the chicken mixture into an oven tray.


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


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.


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.


Serve the chicken in a plate alongside the rice.

Nutrition Facts

Servings 5