Description
A traditional Yemeni dish featuring spiced chicken and rice.
Ingredients
Scale
- 1 whole chicken, cut into pieces
- 2 cups basmati rice
- 4 cups chicken broth
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 2 tablespoons mandi spice mix
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add diced onion and garlic, sauté until translucent.
- Add chicken pieces and brown on all sides.
- Stir in tomatoes and mandi spice mix, cook for 5 minutes.
- Add chicken broth, bring to a boil, and reduce heat.
- Cover and simmer for 30 minutes.
- Remove chicken, set aside.
- Add rice to the pot, stir, and place chicken on top.
- Cover and cook on low heat for 20 minutes until rice is done.
- Garnish with cilantro before serving.
Notes
- Adjust spice levels to your preference.
- Serve with a side of yogurt or salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Yemeni
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Yemeni Chicken Mandi, Mandi, Chicken, Rice, Yemeni Cuisine