ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shireen Palow (Afghan Orange Rice with Chicken)

Karry Hosford
Yield 6 servings (serving size: 2 thighs or 1 breast piece, 3/4 cup rice mixture, and 1 tablespoon pistachios)
Shireen palow soaks up sweet flavors from orange rind, caramelized onions, and sugar. Use a heavy chef's knife or cleaver to cut the chicken breasts in half.

Ingredients

  • 2 chicken breast halves, skinned and cut in half (about 1 pound)
  • 4 chicken thighs, skinned (about 1 pound)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter, divided
  • 2 cups vertically sliced onion
  • 1/4 teaspoon saffron threads, crushed
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 2 teaspoons grated orange rind
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups uncooked basmati rice
  • 2 tablespoons raisins
  • 6 tablespoons chopped pistachios

Nutrition Information

  • calories 408
  • caloriesfromfat 23 %
  • fat 10.5 g
  • satfat 3.6 g
  • monofat 3.9 g
  • polyfat 2.1 g
  • protein 27.2 g
  • carbohydrate 51.5 g
  • fiber 2.1 g
  • cholesterol 74 mg
  • iron 1.6 mg
  • sodium 604 mg
  • calcium 35 mg

How to Make It

  1. Sprinkle chicken with 1/2 teaspoon salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on all sides. Remove chicken from pan; cover and keep warm.

  2. Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Add saffron and garlic, and cook 1 minute, stirring constantly. Stir in sugar and rind; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, broth, rice, and raisins; bring to a boil. Add chicken, nestling into rice mixture. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Let stand 5 minutes. Sprinkle with pistachios.