Assyrian Chicken And Potatoes With Yellow Rice Recipes

Steps:

• Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
• Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

Steps:

• Mix turmeric, cinnamon, cumin, salt, paprika, and parsley together.
• Rub mixture all over chicken.
• Saute onion in butter and oil. l add garlic.
• Brown chicken.
• Take out put in a casserole dish.
• Add cooked potatoes and cook until lightly browned.
• Put potatoes in casserole dish over chicken.
• Cover with foil.
• Bake at 375 degrees Fahrenheit for 40 minutes.
• Uncover; bake another 20 minutes.
• Start rice when you uncover chicken.
• Heat oil; add rinsed rice and turmeric.
• Fry until puffed not burned.
• Add boiling water; bring to a boil.
• Cover; cook 20 minutes; serve under chicken.
• Bake; cover.

Steps:

• preheat oven to 400 degrees.
• salt and pepper chicken.
• dredge chicken in flour.
• fry chicken in medium hot oil to brown and set aside (chicken will not be done).
• clean the garlic and mince about 1/4 of it leaving the rest in whole cloves.
• In a pot over high heat, replace 1/2 of water called for in the rice mix with the wine and the other half water. Put in the water/wine mixture the minced garlic, peas and pimentos.
• when it begins to boil, add the rice mix and boil for about a minute.
• put the rice mixture in the casserole or paella pan.
• Place chicken on the top, then sprinkle you peppers, onions and whole garlic cloves on top of the chicken.
• Cover and bake for about 1 1/4 hours - 1/1/2 hours.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
• Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
• Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.