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Persian Chicken and Rice Recipe

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This recipe for Persian Chicken and Rice, by , is from Rees Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Catelyn Rees


2 chicken breasts
1/2 onion, sliced
4 cloves garlic
1 can of crushed tomatoes
tomato paste (optional)
1 cup broth
1 teaspoon turmeric
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1 tablespoons honey
lemon (optional)
jasmine rice (optional)
saffron (optional)

1. To make the stew: saute the chicken breasts (or thighs, whatever you like best, I like chicken breasts because they are easy to cook) until they have developed color on both sides, about ten minutes. Set aside
2. Saute the onions until they have developed color and have begun caramelizing. Add in the garlic, tomatoes, and if you have it, tomato paste. Mix well.
3. Add the chicken and the broth into the pan as well as the spices and honey. Simmer for 20-30 minutes.
4. While this is going, prepare your rice.
5. You know the mixture is ready when the chicken spreads easily. Shred the chicken into the mixture. The consistency should be kind of soupy, like a sauce or a curry. If it is too watery, let it simmer for a little longer. If it is too thick, add more broth.
6. Spoon the mixture over rice and enjoy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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