Chicken, Broccoli & Nepali Traditional food DHIDO Flour Rice || Various dishes were cooked and eaten

buckwheat flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free and nutritious.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free; salt is a basic alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is more affordable.

Marinate chicken with spices (not specified) for at least 30 minutes.

Rinse rice under cold water until water runs clear.

Boil water in a pot and add rinsed rice; cook until tender, about 15-20 minutes.

In another pot, combine buckwheat flour and water; stir until smooth and cook over low heat until thickened, about 10 minutes.

In a skillet, heat oil over medium heat; sauté onions until translucent, about 5 minutes.

Add marinated chicken to the skillet; cook until browned and cooked through, about 15 minutes.

Stir in chopped broccoli and cook for an additional 5 minutes.

Season with salt and black pepper to taste.

Serve chicken over rice with a side of dhido.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary