This recipe reminds me of my grandmother. She used to make it a lot when I was a kid. She always made this special dish with a special sauce. I really love it and so did my husband 🙂
Let’s make it together and have some fun! 🙂
Ingredients
- 1 kg or 2 lbs Chicken breasts
- 2 cups white rice (I used Uncle Ben’s rice)
- 1/4 cup raw Pines
- 1 tbsp Ground Cinnamon
- Black pepper
- Salt
- 2 Cinnamon Sticks
- 2 Cardamom Pods
- 2 Bay Leaves
- 1 Lemon wedge slice
- 2 tbsp Flour
- 2 tbsp Butter
- Handful of Vermicelli
- 2 Carrots (sliced thinly small)
- 1 tsp Nutmeg
- White pepper
Making the Chicken with Rice
I seasoned my chicken breasts with salt and black pepper and cooked them on medium heat in some oil until well cooked and slightly golden. I then covered them with water (around 6 cups) and added the lemon slice, cardamom, bay leaves, and Cinnamon sticks and let them simmer for around 13 mins. I then removed the chicken and strained the water in a bowl so that I can use it as my broth to cook the rice and sauce later.
I the toasted the pines with some butter and oil until they became golden brown. I added the washed rice on top with the salt pepper and ground cinnamon. I covered them with 4 cups of the chicken broth and kept 1 and 1/2 cup of broth for the sauce. I let the rice with the broth simmer on high heat and then lowered the heat to very low and covered the pan to let it cook evenly for around 15 mins or until no liquid is left.
In another sauce pan, I added the butter and flour on medium heat and then slowly poured 1 and 1/2 cup of broth constantly whisking so everything got combined. I added salt, pepper, nutmeg, and white pepper and then added the thinly sliced carrots which I already boiled separately in water since they take more time to cook. I let the sauce thicken before turning off the heat.
I served the rice topped with the chicken immediately; with the the sauce/soup on the side. We enjoyed the sauce on top of the rice 🙂 it was very very delicious. try it and let me know what you think! 🙂
Enjoy!
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