chicken with rice

Posted July 23, 2020
Serves: 8
Time: 30 mins

Chicken and rice is a family favorite meal, especially when accompanied with sauce for additional moisture and flavor.


1 whole chicken, cut into pieces

2 chicken legs, cut into 4 pieces

2 chicken breasts, cut into 8 pieces

1 cinnamon stick

2 onions, peeled

½ lemon

salt to taste


½ cup fried peeled almonds

½ cup fried pine nuts

2 tablespoons cinnamon powder

salt to taste

3 tablespoons corn oil

3¾ cups chicken stock

3 cups uncle ben’s rice


2 cups chicken stock

1 tablespoon flour

2 tablespoons oil

400 g fresh mushrooms

20 ml fresh cream

salt and pepper

How to Cook:


Heat the chicken in a pot with water. When it starts boiling, take off the scum. Then, add the onions, cinnamon stick, and salt and keep cooking for 10 minutes. Remove the chicken and keep the chicken stock aside. Place the chicken in a pan.

Then, add a cup of chicken stock, 2 tablespoons of olive oil, salt and pepper. Bake the chicken in the oven for 45 to 55 minutes or until golden brown.


Place the rice and the corn oil in a pan. Then, add 3¾ cups of chicken stock. Then, add salt. Once it starts boiling, reduce the heat and cook the rice until the Water evaporates.


Dissolve the flour with little water. Then, in a pan, fry the mushrooms with oil for 5 minutes. Next, add the chicken stock and the dissolved flour. Stir on low heat until it thickens. Lastly, add the fresh cream, salt and pepper.

In a serving plate, put the rice and arrange the chicken around. Sprinkle the rice with powdered cinnamon and decorate the top with almonds and pine nuts.

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