Chicken and Rice
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Ingredients
- 2 Tbs olive oil
- 1 pound boneless, skinless chicken breast cut into 1 inch pieces
- 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/8 tsp celery salt
- 1/8 tsp onion powder
- 1/8 tsp ground turmeric
- 1/8 tsp saffron threads (crushed)
- 1/2 cup frozen peas and carrots
- 1 Tbs slivered almonds
- 1 cup basmati rice
- 2 cups chicken stock
Ingredients
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Instructions
- In a small bowl add parsley, garlic powder, salt, pepper, celery salt, onion powder, turmeric, and saffron. Mix well to combine.
- Heat oil in a deep skillet. Add the chicken and sauté until no longer pink. Remove from skillet.
- Add the rice to the skillet and cook for 30 seconds to 1 minute to coat the rice. Add the chicken back to the skillet and mix well.
- Sprinkle the seasoning mix over the chicken and rice and stir well to combine.
- Add chicken stock, peas and carrots and almonds. Stir to combine.
- Bring to a boil, then cover and reduce heat to simmer. Cook for 20 minutes.