Chicken and Rice Middle East Style
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.
Preparation facts
Servings: 4
Yield: 1 large casserole
Ingredients
2 Tbs (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
Serving Size 1 serving
Calories 354
Calories from Fat 90 (25%)
% Daily Value*
15%Total Fat 10g
9%Saturated
Fat 1.8g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 6g
23%Cholesterol 68mg
47%Sodium 1134mg
18%Potassium 615mg
10%Total
Carbohydrate 29g
5%Dietary
Fiber 1.2g
Sugars 2g
Sugar Alcohols 0g
70%Protein 35g