Ingredients: For Chicken: • Chicken (half kg) • Onion powder • Garlic powder • Oregano • Soy sauce • Oyster sauce • Paprika • Black pepper • Chili powder • Oil • Salt For Rice: • Rice (200g) • Turmeric • Salt • Onion (diced) • Bell peppers (diced) • Additional vegetables (optional: broccoli, cabbage, sprouts) • Butter • Garlic (sliced) Procedure: 1. Marinate the chicken with onion powder, garlic powder, oregano, soy sauce, oyster sauce, paprika, black pepper, chili powder, oil, and salt. Let it rest for 2-3 hours. 2. Heat a splash of oil in a large pot. 3. Add the marinated chicken and cook on both sides until browned and fully cooked. Remove and set aside. 4. In the same pot, add sliced garlic and sauté until fragrant. 5. Add the diced onion and bell peppers, along with any additional vegetables, and sauté for a few minutes. 6. Add the rice to the pot, followed by salt and turmeric. Mix well. 7. Pour in water or chicken broth (enough to cover the rice) and cook until the liquid reduces. 8. Place the cooked chicken on top of the rice. Cover the pot and cook on low flame until the rice is fully done. 9. Serve hot, garnished with fresh coriander, along with yogurt sauce and coleslaw.
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Ingredients:
For Chicken:
• Chicken (half kg)
• Onion powder
• Garlic powder
• Oregano
• Soy sauce
• Oyster sauce
• Paprika
• Black pepper
• Chili powder
• Oil
• Salt
For Rice:
• Rice (200g)
• Turmeric
• Salt
• Onion (diced)
• Bell peppers (diced)
• Additional vegetables (optional: broccoli, cabbage, sprouts)
• Butter
• Garlic (sliced)
Procedure:
1. Marinate the chicken with onion powder, garlic powder, oregano, soy sauce, oyster sauce, paprika, black pepper, chili powder, oil, and salt. Let it rest for 2-3 hours.
2. Heat a splash of oil in a large pot.
3. Add the marinated chicken and cook on both sides until browned and fully cooked. Remove and set aside.
4. In the same pot, add sliced garlic and sauté until fragrant.
5. Add the diced onion and bell peppers, along with any additional vegetables, and sauté for a few minutes.
6. Add the rice to the pot, followed by salt and turmeric. Mix well.
7. Pour in water or chicken broth (enough to cover the rice) and cook until the liquid reduces.
8. Place the cooked chicken on top of the rice. Cover the pot and cook on low flame until the rice is fully done.
9. Serve hot, garnished with fresh coriander, along with yogurt sauce and coleslaw.