Overhead view of Pakistani Chicken on a bed of rice.

Pakistani Chicken with Rice

  • Servings
    4

Ingredients

  • 1 clove garlic, minced
  • 1 teaspoon fennel seeds
  • ½ teaspoon salt
  • ½ teaspoon ground red pepper
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 pound chicken
  • 1 cup onion, chopped
  • ½ cup water
  • 2 cups hot cooked rice
  • 2 tablespoons fresh parsley, chopped
  • Italian parsley leaves, for garnish

Directions

  • Combine garlic, fennel, salt, red pepper, turmeric, paprika, cumin and black pepper in small bowl; set aside.
  • Heat oil in large skillet over high heat until hot. Add chicken; cook until brown, turning occasionally. Remove from skillet; set aside.
  • Cook onion in same skillet over medium-high heat until tender. Stir in garlic mixture; cook 1 to 3 minutes. Return chicken to skillet; add water. Bring to a boil. Reduce heat to low; cover and simmer 30 to 35 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink, basting occasionally.
  • Serve over hot rice; sprinkle with chopped parsley.

Nutrition Facts

  • Calories 431
  • Total Fat 19g
  • Cholesterol 107mg
  • Sodium 588mg
  • Carbohydrates 27g
  • Dietary Fiber 1g
  • Protein 37g