How To Make Spiced Chicken with Rice & Crisp Red Onions
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Serves:
Ingredients
- 4 chicken breasts
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup basmati rice
- 2 cups chicken broth
- 2 red onions, thinly sliced
- Vegetable oil, for frying
Instructions
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Preheat the oven to 350°F (175°C).
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In a small bowl, combine the paprika, cumin, garlic powder, salt, and pepper.
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Rub the spice mixture all over the chicken breasts.
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Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until browned, about 3-4 minutes per side.
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Transfer the chicken to a baking dish and bake in the preheated oven for 25-30 minutes or until cooked through.
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In the meantime, rinse the rice under cold water until the water runs clear. Drain well.
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In a saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
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While the rice is cooking, heat vegetable oil in a separate skillet over medium heat. Add the sliced red onions and cook until crispy and golden brown. Remove from the heat and set aside.
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Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.
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Serve the spiced chicken over a bed of the cooked rice and top with the crispy red onions.
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 70mg
- Sodium : 250mg
- Total Carbohydrates : 35g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 25g
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