Allspice Chicken with Almond Rice
Allspice Chicken with Almond Rice
Rating: (1 rated)
  • 1 cup (250 ml) basmati rice
  • 1 1/2 cups (375 ml) water
  • 1 tablespoon (15 ml) ground allspice
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons (30 ml) olive oil
  • 1/2 cup (125 ml) sliced almonds
  • 1/2 cup (125 ml) chicken broth
  • Salt
  • Preparation
  • Rinse the rice in cold water, draining repeatedly until the water runs clear. In a saucepan, bring the rice and water to a boil. Reduce the heat, stir and cover. Cook without stirring until al dente, about 15 minutes. Remove from the heat and let rest for about 5 minutes. Set aside.
  • Meanwhile, dust both sides of the chicken breasts with allspice. Set aside for 5 minutes. Season with salt and pepper.
  • In a skillet over medium-high heat, cook the chicken breasts in the oil until evenly browned and no longer pink in the centre, about 5 minutes per side. Transfer to a plate and tent with aluminum foil. Let rest for 5 minutes.
  • In the same skillet, toast the almonds, adding oil if necessary. Add the rice and broth and continue cooking for 2 minutes. Adjust the seasoning.
  • Slice the chicken breasts and serve with the almond rice
  • Description
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