Chicken Rice-a-Roni. BY CHEF JOHN

*Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!*

Nutrition Facts
Servings Per Recipe: 4 | Calories 1381 % Daily Value * | Total Fat 74g 95% | Saturated Fat 22g 111% | Cholesterol 313mg 104% | Sodium 2868mg 125% | Total Carbohydrate 89g 32% |
Dietary Fiber 5g 16% | Protein 86g 171% | Potassium 1052mg 22%
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Prep Time: 35 mins | Cook Time: 2 hrs | Additional Time: 25 mins | Total Time: 3 hrs | Servings: 4

Homemade Broth and Chicken Meat

1 (3 ½) pound whole chicken

1 stalk celery, roughly chopped

1 medium carrot, roughly chopped

½ medium yellow onion, roughly chopped

1 large bay leaf

1 tablespoon kosher salt

3 quarts water

subheading: Chicken Rice-a-Roni:

2 tablespoons olive oil

2 tablespoons butter

½ medium yellow onion, diced

⅓ cup diced red bell pepper

2 teaspoons kosher salt

1 cup broken uncooked spaghetti (2-inch pieces)

1 ½ cups basmati rice

¼ teaspoon freshly ground black pepper

¼ teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon saffron threads, crushed (Optional)

1 pinch cayenne pepper

½ cup garbanzo beans, drained and rinsed

⅓ cup frozen green peas, thawed and drained

2 tablespoons chopped fresh parsley, or to taste

2 tablespoons chopped fresh cilantro, or to taste

Directions at allrecipes.com

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