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Quick and easy chicken kabsa rice
1'
Not included in this recipe
Lactose
Gluten
Fish
Egg
Crustaceans
Ingredients
Servings
-
6 Portions
+
Chicken breast
800 grams Chicken breast
sunflower oil
1 tablespoon sunflower oil
MAGGI® Khaleeji Cooking Paste
3 tablespoons MAGGI® Khaleeji Cooking Paste
Carrot, cut into small pieces
1 Small Carrot, cut into small pieces
Potato
1 Medium Potato
Basmati rice
2 cups Basmati rice
Water
5 cups Water
Mixed nuts, toasted
4 tablespoons Mixed nuts, toasted
Tomatoes, diced
2 Mediums Tomatoes, diced
Diced Cucumber
2 Mediums Diced Cucumber
Fresh parsley, chopped
20 grams Fresh parsley, chopped
Lettuce, finely chopped
6 Leafs Lettuce, finely chopped
fresh lemon juice
2 tablespoons fresh lemon juice
Quick and easy chicken kabsa rice
Nutri value
| Carbohydrates | 62.66 g |
| Energy | 513.01 kcal |
| Fat | 10.33 g |
| Protein | 39.93 g |
| Fiber | 3.82 g |
| Sodium | 81.57 g |
| Sugar | 3.35 g |
Instructions
4 Steps
30'
Total
5'Preparation
30'Cooking
0'Waiting
Step by step
1 of 4
0'
Step 1
In a nonstick rice pot, sear chicken pieces with sunflower oil on medium-high heat until fully cooked.
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2 of 4
1'
Step 2
Add MAGGI® Khaleeji Cooking Paste and cook for an additional 2 minutes.
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3 of 4
0'
Step 3
Add carrots, potato, water and rice, cover and simmer over low heat until water is absorbed and rice is fork tender.
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4 of 4
0'
Step 4
Transfer to a serving dish and garnish with toasted nuts. Serve alongside fresh yogurt and mixed salad.
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Quick and easy chicken kabsa rice
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