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Rice and Chicken

  Fryer 1 , disjointed
  Butter 1 Tablespoon
  Salt 3 Teaspoon
  Onion 1 Small
  Cinnamon To Taste
  Rice 2 Cup (32 tbs)
  Onions 4 Medium, sliced
  Chickpeas 2 Can (20 oz)

1) In a large skillet heat butter and cook chicken till half done.
2) Pout enough water to cover the chicken and add 2 teaspoons salt, small onion, pepper and cinnamon. Bring to boiling point.
3) Reduce the flame and simmer till chicken is done.
4) Drain chicken from skillet and keep aside.
5) Sieve and reserve broth.
6) Soak rice in hot, salted water.
7) In the skillet melt 1/4 cup butter.
8) Add sliced onions and season with salt. Fry till light brown and keep aside.
9) In a 4-quart saucepan put chicken and add peas.
10) Add onions, pepper and cinnamon.
11) Strain rice and put on onions.
12) On the reserved broth add water to make 4 cups liquid.
13) Pour on the rice and bring to boil.
14) Cook covered till rice is done and liquid evaporates.

15) Place upside down on a large plate.

Recipe Summary

Difficulty Level: 
Side Dish
Rice, Chicken
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7666 Calories from Fat 2800

% Daily Value*

Total Fat 313 g482.2%

Saturated Fat 87.7 g438.7%

Trans Fat 0 g

Cholesterol 1344.7 mg448.2%

Sodium 7232.8 mg301.4%

Total Carbohydrates 729 g243%

Dietary Fiber 120.1 g480.4%

Sugars 101.3 g

Protein 472 g943.8%

Vitamin A 64.5% Vitamin C 201.3%

Calcium 112.7% Iron 312.3%

*Based on a 2000 Calorie diet

Rice And Chicken Recipe