John Myers
Contents
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Ingredients
- 1 Chicken breast fillet - diced
- 1 Cup Long grain rice - washed
- 1 medium-sized Onion, white
- 1 medium-sized Red Onion
- 2 tbsp Oil
- 1 tsp Sweet paprika
- 1 Splash Lemon
- 1 Splash Saffron
- 1 small Cinnamon stick
- 0,5 tsp Turmeric powder
- 0,5 tsp Cardamom powder
- 600 ml Vegetable broth
- 1 small handful Almond sticks
- 1 small handful Raisins
- 1 small handful Parsley for garnish
Instructions
- Marinate the diced chicken breast fillet with a little oil, salt, pepper, a squeeze of lemon and a teaspoon of paprika (sweet) in a small bowl and let it steep for at least half an hour (or several hours if desired).
- After the meat has been marinated long enough, put the saffron threads in a small bowl and pour one tablespoon of hot water over them.
- Slowly heat 1 tablespoons of oil in a pan and roast the strips of white onion well. Carefully remove when you have taken the paint and drain on a plate with kitchen paper.
- If necessary, add a little oil, then sear the meat on all sides and let it sear well. When done, remove from the pan and drain on another plate with paper towels. Cover the plate so that the meat stays warm.
- Cut the red onion into strips and sauté until translucent over medium heat.
- Add the raisins with a dash of broth and cook for another minute.
- Now add the rice, the rest of the broth, the saffron water, turmeric, cardamom and the cinnamon stick, lightly salt and pepper, stir and bring everything to a good boil.
- Then turn the stove down to the lowest possible heat and put a lid on the pan.
- Let the rice pan simmer until all of the broth has been absorbed (approx. 20 minutes).
- Just before the end of the cooking time, add the meat again (or heat it up separately).
- Remove the cinnamon stick, arrange the rice and meat on a plate, garnish with the almond sticks, roasted onions and parsley and serve warm.
