Pakistani Chicken with Rice
Recipe Description
Makes 4 servingsIngredients
- 1 clove garlic, minced
- 1 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper|ground red pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 cut up Chicken
- 1 cup chopped Onion
- 1/2 cup water
- 2 cups hot cooked rice
- 2 tablespoons chopped fresh parsley
- Italian parsley leaves for garnish
Combine garlic, fennel, salt, red pepper, turmeric, paprika, cumin and black pepper in small bowl; set aside.
Heat oil in large skillet over high heat until hot. Add Chicken; cook until brown, turning occasionally. Remove from skillet; set aside.
Cook Onion in same skillet over medium-high heat until tender. Stir in garlic mixture; cook 1 to 3 minutes. Return Chicken to skillet; add water. Bring to a boil. Reduce heat to low; cover and simmer 30 to 35 minutes or until fork can be inserted into Chicken with ease and juices run clear, not pink, basting occasionally. Serve over hot rice; sprinkle with chopped parsley. Garnish with parsley leaves.
Heat oil in large skillet over high heat until hot. Add Chicken; cook until brown, turning occasionally. Remove from skillet; set aside.
Cook Onion in same skillet over medium-high heat until tender. Stir in garlic mixture; cook 1 to 3 minutes. Return Chicken to skillet; add water. Bring to a boil. Reduce heat to low; cover and simmer 30 to 35 minutes or until fork can be inserted into Chicken with ease and juices run clear, not pink, basting occasionally. Serve over hot rice; sprinkle with chopped parsley. Garnish with parsley leaves.
This article uses material from the "Pakistani Chicken with Rice" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
