Yemeni Chicken and Rice! Amazing dish, all done in one pan!

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain option, while long-grain rice is more economical.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based alternative, while pork can be more affordable.

Marinate chicken legs with spices, vinegar, and salt for one hour or overnight.

Cube vegetables: bell peppers, onion, zucchinis, tomatoes, and garlic.

Add cubed vegetables to a large roasting pan and stir.

Add dried parsley, bay leaves, hot peppers, cumin seeds, and salt to the vegetables and mix well.

Pour in 4 cups of chicken broth or water over the vegetables.

Place marinated chicken on top of the vegetables.

Cover the pan with parchment paper and aluminum foil.

Bake at 450°F for 45 minutes.

Check chicken and vegetables, adjust seasoning if necessary.

Wash and drain 4 cups of aged basmati rice.

Place rice on top of the vegetables and check liquid level, ensuring it's 1 cm above the rice.

Add a pinch of saffron and 1 teaspoon of cumin seeds to the rice.

Drizzle extra virgin olive oil over the chicken.

Cover the pan again and bake at 400°F for another 45 minutes.

Serve the dish by fluffing the rice and placing the chicken on top.

Cooking Techniques

Equipment Needed

Spice Level: