Saffron Rice & Chicken
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 72.23 g |
| Energy | 485.75 kcal |
| Fat | 11.72 g |
| Protein | 22.53 g |
| Fiber | 2.97 g |
| Sodium | 85.88 g |
| Sugar | 15.65 g |
Instructions
Total
15'Preparation
45'Cooking
0'Waiting
Step by step
In a stock pot, combine Chicken Breast, Hot Water, cinnamon stick and MAGGI® Saffron Stock, and simmer over medium heat until the chicken is fully cooked. Remove chicken from stock and allow to cool slightly, put the stock to use later. With a fork, tear the cooked chicken into small pieces and set aside.
In a nonstick rice pot, sauté onions in oil until golden, add carrots, raisins and the cooked chicken and sauté together for 2-3 minutes.
Add rice and 4 cups of the reserved stock to the pot, cover and simmer over low heat until rice is tender, and stock is absorbed.
Transfer to a serving dish and serve with salad or plain yogurt on the side.
Fry some extra onions until golden and use as a garnish for rice along with toasted nuts.
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Saffron Rice & Chicken
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