Easy Red Rice with Chicken

Latifa Al-SharifChef

Ingredients

• Chicken (or 4 chicken thighs)
  1 Chicken
• Egyptian rice, washed and soaked in cold water for one hour
  2 Cup
• Vermicelli
  0.5 Cup
• Vegetable Oil
  2 Tablespoon
• Tomato Paste
  2 Teaspoon
• Black pepper to taste
  0
• Salt
  0

Steps

1. 1

   Wash the chicken and boil it until cooked (about 20 minutes).

   Required Tools:

   Pot

   20 min
2. 2

   Remove the chicken from the pot, then strain the broth and set it aside. Remove the meat from the bones and keep it warm.

   Required Tools:

   Strainer

   10 min
3. 3

   Fry the vermicelli in the oil until golden brown.

   Required Tools:

   Frying Pan

   5 min
4. 4

   Add the rice, 3 cups of chicken broth, tomato paste, salt, and pepper to the vermicelli and cook until the rice is done.

   Required Tools:

   Pot

   10 min
5. 5

   Serve the rice topped with pieces of chicken.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Vermicelliper 100g

Energy371 kcal

Protein13 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Vegetable Oilper 100g

Energy884 kcal

Total Fat100 g

Tomato Pasteper 100g

Energy100 kcal

Protein1.5 g

Total Fat0.5 g

Carbohydrate24 g

Total Sugars20 g

Dietary Fiber2 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags