There are many variations of this dish, but this is the one I love! The spices make all the difference, so make sure your chicken or meat is well-seasoned. It’s simple and very easy to master!
Maggi is a staple in my kitchen because it makes everything better, from a simple sauce to soup, it adds a ton of flavor! Another hidden gem not featured is a green seasoning mixture that I’ve blended together and that gives a wonderful flavor to any dish. I blend a mixture of fresh thyme, celery, oregano, red and green sweet peppers, onions, garlic, basil, American and Italian parsley, cilantro and green onions, all together then add vinegar and water to dilute. Last but not least, saffron shreds-great color with many health benefits!
After eating red meat for most of my life, I’ve finally made the decision to cut it out of my diet and I’m very happy I did. Organic chicken and fish dominate my freezer and I couldn’t be more pleased because through this lifestyle change, I’m forced to be a bit more creative with my meals.
Now that I’ve shared the ingredients with you, let’s proceed with directions:
After washing your chicken with one part vinegar and one part water, season with spices: 1 tbsp garlic powder, 1 tbsp paprika, 1 tbsp cumin, 1 tbsp turmeric, 1 tbsp cinnamon, 1/2 tsp salt and my favorite green seasoning (fresh thyme, celery, oregano, red and green sweet peppers, onions, garlic, basil, American and Italian parsley, cilantro and green onions). Let chicken sit for a while to soak up the seasonings. While you wait, add about 1 1/2 cups of water to a pot along with two Maggi cubes and let water boil. I also added a few shreds of saffron (not featured) to the water. When the pot starts bubbling, go ahead and add the seasoned chicken (you might need to add a bit more water to ensure that the chicken is all covered in mixture). Turn your burner down to its lowest level and let chicken slow cook. The time varies on how tender you want your chicken to be, so use your discretion. When chicken reaches your level of tenderness, add about 2 tbsp olive oil along with 2 cups of rice. Keep burner low, occasionally stir pot to keep rice from sticking and let your pilaf cook to perfection. Bon appetite!
Leave a comment to let me know all about your pilaf!
Shanell C. Campbell 