John Myers
Rice with Cinnamon Chicken
The perfect rice with cinnamon chicken recipe with a picture and simple step-by-step instructions.
- 300 g Natural rice (here: From Uncle Ben`s)
- 650 g 600 – 650 g frisches Hähnchenbrustfilet
- 2 Cinnamon sticks (each approx. 8 cm long)
- 2 tbsp Peanut oil
- 0,5 tsp Turmeric
- 0,5 tsp Chili powder
- 6 tbsp Peas (frozen)
- 1 tsp Salt
- 2 tbsp Lemon juice
- 750 ml Water
- 6 tbsp Sunflower seeds
- Clean / parry and dice the chicken breast fillet. Heat oil (2 tbsp) in a high pan and roast the cinnamon sticks in them for about 5 minutes. Add the meat cubes and stir-fry for 2 – 3 minutes. Add peas (6 tbsp), chilli powder (½ teaspoon), turmeric (½ teaspoon) and rice (300 g), season with salt (1 teaspoon) and lemon juice (2 teaspoons). Pour in water (750 ml), bring to the boil and simmer at low temperature with the lid closed for 20 minutes and leave to stand for another 10 minutes with the stove switched off. Remove cinnamon sticks. Roast the sunflower seeds in a pan without fat until golden-yellow. Sprinkle the rice with the cinnamon chicken with the roasted sunflower seeds and serve.
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