Gulf Chicken and Vermicelli Rice Pilaf with Baharat
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g chicken thigh fillets, diced
- 300 g basmati rice
- 50 g vermicelli pasta
- 1 onion, finely chopped
- 1.5 tsp baharat
- 3 tbsp vegetable oil
- 500 ml chicken stock
Nutrition (per serving)
- Calories
- 605 kcal
- Protein
- 37.7 g
- Carbohydrate
- 71.7 g
- of which sugars
- 2.8 g
- Fat
- 18 g
- of which saturates
- 2.8 g
- Fibre
- 2.2 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the oil in a large pot and fry the onion for 5 minutes, then add the chicken and baharat and brown for 5-6 minutes.
- 2
Break the vermicelli into short lengths and fry in the remaining oil in a small pan for 1-2 minutes until golden, then set aside.
- 3
Rinse the basmati rice and add to the pot with the chicken stock, bring to a simmer, cover and cook over a low heat for 15 minutes.
- 4
Stir in the toasted vermicelli, cover and cook for a further 3-5 minutes until the rice and vermicelli are tender and the chicken is cooked through with no pink remaining.
- 5
Fluff gently and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.