Arabic Rice with Roasted chicken & Vegetables | Middle Eastern Chicken Rice | International Cuisines

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein while white rice is more economical.

whole chicken

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Preheat the oven to 400°F (200°C).

Rinse the rice under cold water until the water runs clear.

In a large pot, heat olive oil over medium heat and sauté chopped onions until translucent.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in chopped carrots and bell peppers, cooking for another 3-4 minutes.

Season the vegetables with cumin, coriander, cardamom, cinnamon, black pepper, and salt.

Add chopped tomatoes and cook until softened, about 5 minutes.

Place the whole chicken in the pot, coating it with the vegetable mixture.

Pour in chicken broth and bring to a simmer.

Cover and roast in the preheated oven for 1 hour, or until the chicken is cooked through.

Remove the chicken and set aside; add the rinsed rice to the pot.

Stir in raisins and almonds, then return the chicken on top of the rice.

Cover and cook on low heat for 20-25 minutes until rice is tender and liquid is absorbed.

Let the dish rest for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens