PERSIAN POLO CHICKEN
I got this recipe from my upstairs neighbor who is Persian and always has the most wonderful smells coming out of her house.
Provided by Mirj2338
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry the onion in 3 tbsp of margarine or oil until golden, add the chicken pieces and brown on all sides.
- Season to taste with salt and pepper, add raisins and apricots, and continue to cook for a minute or two longer, turning the fruit in the fat.
- Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduced.
- Bone the chicken if you like.
- Wash and cook the rice, but do not steam it.
- It should be just partially cooked.
- Put 2 tbsp melted margarine or oil at the bottom of a large heavy saucepan.
- Spread half of the partly cooked rice over this, cover with the chicken pieces, pour the rich fruity sauce over them and cover with the remaining rice.
- Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes.
- The cloth will capture the steam rising from the rice and help to make it fluffy.
- Serve all mixed together.
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bryson prosperk
[email protected]This recipe is a game-changer. I'll never make chicken and rice any other way again.
Simon Shivolo
[email protected]I can't wait to make this recipe again. It's so delicious!
Francisco Jorge
[email protected]This recipe is a must-try for any fan of Persian food.
Azkeel hell
[email protected]This was my first time making Persian polo chicken, and it definitely won't be my last.
Sharaz Shahzad
[email protected]I've made this recipe several times and it always turns out great. It's a keeper!
Patty Bathurst
[email protected]I'm so glad I tried this recipe. It's now one of my favorites.
Shoaib Butt
[email protected]This recipe is a great way to impress your guests. It's sure to be a hit.
Forgotten Quill
[email protected]I'm not a fan of tahdig, so I skipped that step. The dish was still delicious.
Basant Rakas
[email protected]I'm a vegetarian, so I used tofu instead of chicken. It turned out great!
Guddi Sharma
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken and rice are cooked to perfection.
Damaris Muli
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it.
Karla Luis
[email protected]This dish was so easy to make and it turned out so delicious. I'll definitely be making it again.
Mhar Razzaq
[email protected]I'm not a fan of chicken, but I loved this recipe. The chicken was so flavorful and tender, and the rice was perfectly cooked.
Rit maya Karki
[email protected]This recipe is a great way to use up leftover chicken. I used rotisserie chicken and it turned out great.
Fire Blades
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth it in the end. The dish was delicious and everyone loved it.
Aviwe Feni
[email protected]This recipe was a bit too bland for my taste. I think I'll add more spices next time.
Busta
[email protected]I'm not a huge fan of Persian food, but this recipe changed my mind. The chicken was flavorful and juicy, and the rice was fluffy and aromatic. I'll definitely be making this again.
Robin Hill
[email protected]This dish was amazing! The chicken was so moist and tender, and the rice was perfectly cooked. I loved the combination of flavors and textures.
Danish Shaikh
[email protected]This recipe is a winner! The chicken was perfectly cooked and the rice was light and fluffy. I added a bit of saffron to the rice, which gave it a beautiful golden color.
Lorena Olivos
[email protected]This was my first time making Persian polo chicken, and it turned out so flavorful and delicious! The chicken was tender and juicy, and the rice was fluffy and aromatic. I especially loved the crispy tahdig at the bottom of the pot.