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chicken-with-rice

Chicken with rice

2
50′
PRODUCTS USED
CATEGORIES
FALL SPRING SUMMER WINTER MODERATE MAIN COURSE
INGREDIENTS
  • Breast from 2 chickens
  • 1/2 tbsp of cumin
  • 1/2 tbsp of allspice
  • 1/2 tbsp of coriander
  • 1/2 tbsp of paprika
  • 1/3 cup of finely cut onion
  • 1/4 cup of Minerva margarine with Greek olive oil
  • 5 cups of chicken broth
  • 2 cups of rice
  • 1 cup of noodles
  • 1/4 cup of Minerva classic olive oil
  • 1 tbsp of almonds
  • 1 tbsp of white raisins
  • salt
  • pepper
EXECUTION
  1. Pour all the herbs on top of the chicken breasts, mix and leave in the fridge for a while.
  2. Strain.
  3. On removing from the fridge, place in a saucepan with Minerva margarine and olive oil, add the onions and saute.
  4. Boil the rice with the broth for about 10′, taking care not to overcook.
  5. Saute the noodles with the raisins and almonds in a saucepan until they become crispy.
  6. Add to the boiled rice and mix.
  7. Serve with the chicken.
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