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Chicken with Rice

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  • by chrisyonan

Every amazing chicken dish I remember growing up was from my grandmother’s kitchen. This recipe is ridiculously easy to prepare and jam-packed with flavor. I use drumsticks because they’re my favorite but you can use any chicken pieces you want. And to be honest, I didn’t measure the amount of cayenne and cinnamon I put in the rice (spices that other Assyrians use in their version but were not in my grandmother’s recipe). Use your gut before you fill it with yumminess!



1½ cups rice

1 chopped onion

3 tsp butter

2½ cups chicken broth

14-oz can chopped tomatoes (with basil and oregano if possible)

1 tsp salt

¼ tsp cayenne

¼ tsp pepper

½ tsp paprika

½ tsp cinnamon

Frying chicken cut in pieces



Melt butter in large frying pan. Sauté rice and onion until light brown stirring constantly, about 6 minutes. Add everything else except chicken and stir. Pour into a 9×13 casserole.  Place chicken on top, season meat with salt and pepper to taste, and cover tightly with foil.  Cook 350 for 1½ hours. You could cut this in half if you want and put it in a 9×9 casserole. 


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