Chicken and Rice Middle East Style
Comfort food with a twist- serve with a green veggie and a salad
on a cold day.
Calorie: 682, Proteins: 104 g, Total Fat: 14 g, Fiber: 1.20 g, Sugar 2 g.
Preparation
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.