Ingredients
Rice3 cup- Chicken, cut in half and skinless1 piece
- Onion, sliced thinly1 piece
- Carrot, diced small2 piece
- Potato, diced small2 piece
- Bell pepper, diced small2 piece
- Eggplant, diced small2 piece
- Zucchini, diced small2 piece
Corn1 cup- Tomato, peeled and diced small2 piece
Mixed Spices1 teaspoon
Turmeric1 teaspoon- Saffron threads soaked in a cup of water1 cup
Olive oil0.3 cup
Salt0- Toasted pine nuts, for garnish2 tablespoon
- Raisins, for garnish2 tablespoon
Steps
- 1
Boil the chicken in water until partially cooked.
10 minRequired Tools:
Pot - 2
While boiling the chicken, place the onion slices with oil in a pot over heat until slightly browned, then add the vegetables except for the corn.
10 minRequired Tools:Pot - 3
Add salt and spices, stir the mixture, then leave it on the heat until the vegetables are slightly cooked, and the water evaporates from the pot.
10 min - 4
Remove the chicken from the boiling water and place it in a tray aside, then add the rice in its place and let it cook until partially done.
10 minRequired Tools:
Tray - 5
Prepare another pot and add the fried vegetables, then place the boiled rice from the saffron water on top and put it on the heat until fully cooked.
10 minRequired Tools:Pot - 6
Meanwhile, roast the chicken in the oven with olive oil and a little saffron water.
10 minRequired Tools:
Oven - 7
When serving, take a serving tray and gently flip the contents of the pot of rice and vegetables onto it so that the rice is at the bottom and the vegetables are neatly on top.
10 minRequired Tools:Tray - 8
Garnish the dish with corn kernels, toasted pine nuts, and fried raisins. Serve the chicken on the rice or beside it, and enjoy your meal.
10 min
Nutrition Facts
Riceper 100gCornper 100gMixed Spicesper 100gTurmericper 100gOlive oilper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.