Pakistani Chicken with Rice
-
Servings4
Ingredients
- 1 clove garlic, minced
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- ½ teaspoon ground red pepper
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 pound chicken
- 1 cup onion, chopped
- ½ cup water
- 2 cups hot cooked rice
- 2 tablespoons fresh parsley, chopped
- Italian parsley leaves, for garnish
Directions
- 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.
Nutrition Facts
- Calories 431
- Total Fat 19g
- Cholesterol 107mg
- Sodium 588mg
- Carbohydrates 27g
- Dietary Fiber 1g
- Protein 37g