Chicken and Walnut Stuffed Rice
Prepared by: Emrah Fandaklı @emrahfandakli
Servings: 6 people – Total 3,420 kcal
1 Serving: 570 kcal
Total Cooking Time: 21–28 minutes
Ingredients
- 15 g olive oil
- 30 g butter
- 350 g chicken breast or thigh (finely diced)
- 1 dry onion
- Spices (Salt, Black pepper, Allspice, Cinnamon) to taste
- 22 g dried currants
- 200 g coarsely crushed California walnut
- 380 g California Calrose rice
- 600 ml chicken broth
Preparation
- In a pan, cook the chicken and onion with olive oil and butter over high heat for 6–8 minutes until the chickens take on color.
- Add the spices, currants, and California walnut on top; stir for 1–2 minutes to release the aromas.
- Add the California Calrose rice and sauté for 2–3 minutes.
- Add the hot chicken broth (enough to cover the California Calrose rice), close the lid, and cook on low heat for 12–15 minutes until the water is absorbed.
- After turning off the heat, add the remaining butter and serve after resting for 10 minutes.