Pakistani Chicken with Rice

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Makes 4 servings



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. Garnish with parsley leaves.

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