Chicken and Rice
Course
Main Dish
Cuisine
American
Servings
4
Servings
4
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
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.
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