Gluten-Free Egyptian Chicken and Rice (Roz Bel Dakka)
A flavorful and comforting Egyptian dish featuring tender chicken and aromatic rice infused with a garlic and herb blend, completely free of gluten.
Ingredients
- about 680 g Chicken Thighs
- 1.5 cups Basmati Rice
- 3 cups Chicken Broth
- 6 cloves Garlic
- 0.5 cup Cilantro
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a food processor, combine garlic, cilantro, cumin, coriander, turmeric, salt, and pepper to make a paste.
- 2Heat olive oil in a large pot over medium heat. Add the chicken thighs and brown on all sides.
- 3Remove the chicken from the pot and set aside.
- 4Add the rice to the pot and toast for 2-3 minutes, stirring constantly.
- 5Stir in the garlic-cilantro paste and cook for 1 minute.
- 6Pour in the chicken broth and bring to a boil.
- 7Return the chicken thighs to the pot, reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
- 8Fluff the rice with a fork and serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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