Chicken and Rice Stew

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

Want to try something new for tonight’s dinner? How about a chicken and rice stew? If you’re not yet convinced, this one has a few tricks up its sleeve. We’ve added a few special spices, like cinnamon, raisins, and saffron, giving this recipe a slight Morrocan flavour. It’s ready in just half an hour, and it’s so easy to make, you’ll surely remember it and try it again.

Ingredients Needed for Chicken and Rice Stew

2 carrots, shredded
1 red onion, thinly sliced
10 ounces of chicken breast, thinly sliced
vegetable oil for frying
2 cinnamon sticks
1 tablespoon raisin
1 cup chicken stock
saffron
5 ounces of rice

How to Cook Chicken and Rice Stew

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken and cook it for 10-12 minutes.
  3. Add shredded carrot and onion.
  4. Add cinnamon, raisins, and pour the chicken stock.
  5. Bring it to a boil.
  6. Add saffron, rice, and cook until the liquid reduces and it evaporates.

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