Spiced Chicken and Chickpea Stew | Pika Chakula

Spiced Chicken and Chickpea Stew

2013-03-26

This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid.

Ingredients:

¼ cup canola oil
6 cloves garlic
3 small onions, quartered
4 medium waxy-style potatoes, peeled and quartered
2 bay leaves
2 tbsp. Spice Mixture (recipe below)
1 tbsp. ground turmeric
1 tbsp. kosher salt, plus more to taste
4 skinless chicken legs (about 1 lb.)
4 skinless chicken thighs (about 1 lb.)
1 19-oz. can chickpeas, drained
4 pieces khubuz al-tannour (Iraqi flat bread), naan, or pita
1 lemon, quartered
1 tbsp. dried sumac (optional)

Method:

1. Heat oil in a 6-qt. pot over medium-high heat. Add garlic, onions, potatoes, bay leaves, spice mixture, turmeric, and salt. Cook, stirring and scraping bottom of pot occasionally, until onions and potatoes are golden, about 10 minutes. Add chicken and 3 ½ cups water; stir to combine. Bring to a boil over high heat, reduce heat to medium, and simmer, uncovered, until chicken is tender and cooked through, 20–25 minutes.

2. Add chickpeas; cook for 5 minutes more. Taste the stew and season with more salt, to taste. Line 4 bowls with torn pieces of the flat bread. Ladle stew over bread. Squeeze a wedge of lemon over each bowl and sprinkle with sumac.

 

Spice Mixture

Ingredients:

1 1⁄2 tsp. black peppercorns
1⁄2 tsp. cumin seeds
1⁄2 tsp. coriander seeds
2 white or green cardamom pods
2 whole allspice berries
2 whole cloves
1 chile de árbol
3⁄4 tsp. dried rose petals (optional)
1⁄4 tsp. grated nutmeg
1⁄4 tsp. ground cinnamon
1⁄8 tsp. ground ginger
1⁄8 tsp. ground turmeric

Method:

Make the spice mixture: In a skillet, toast peppercorns, cumin, coriander, cardamom, allspice, and cloves over medium heat until fragrant, about 4 minutes. Let cool; grind to a powder in a spice grinder along with chile and rose petals. Transfer spices to a bowl; stir in nutmeg, cinnamon, ginger, and turmeric. Set spice mixture aside.

source:

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Recipe Comments

  1. posted by nmlpc on Mar 26, 2013

    Please.. lol

    Thanks

  2. posted by Yoshi on Mar 26, 2013

    I am making cholent for the first time and am not sure how much water to add to my rice. What is the proportion? And how do I keep it from getting sticky? My mother-in-law used a ceramic bowl that kept it separate in the slow cooker when she made it, but we have a language barrior, so asking her is hard. What are your ideas?

  3. posted by Roflcopter on Mar 26, 2013

    My daughter who is now 11 months has always been a fussy eater. Now she is refusing to be spoon-fed altogether. Please, I need ideas of healthy foods I can give her that she can feed herself. I know I can give her fruit pieces and steamed vegetables, but am looking for things beyond that–something with more protein, iron, and calcium. If it is approved by your child and easy to prepare, even better. My child is picky and does not like the plain pieces of chicken and beef I give her.

    Also, any ideas of what I can do with all the pureed frozen dinners of lentils, beef, and chicken I’ve already cooked and frozen for her? It seems such a waste to throw so much food away.

  4. posted by Dark_LovexXx on Mar 26, 2013

    I’ve never had it but want to give it a try.

  5. posted by mr flibble on Mar 26, 2013

    I’m making a cold dip for veggies and crackers. I have already put together a spice mix containing salt, cayenne pepper, paprika, onion powder, ground black and white pepper, garlic powder, chili powder, thyme, and ground mustard. Should I mix it with sour cream, cream cheese, or mayo? Any suggestions on any additional ingredients I could throw it? What about lemon juice and/or chopped green onions? Any help is appreciated. Thanks.

  6. posted by Motordom on Mar 26, 2013

    just list things pleaseeee (or give me some tips to dieting if you want to!)
    thanks!
    yea!
    I plan on exercising along with this.
    the word diet is bad…. It makes your body think it’s starving itself.
    i should have just said give me tips on becoming healthier!

    Also, what is a food you can eat a lot of (not a lot but hopefully you understand what i’m saying) and it’s not that bad for you?

  7. posted by Marlon P on Mar 26, 2013

    In a recent answer I read this, as an example of the diet:

    Lima Bean Spread with Cumin & Herbs
    Minted Orzo Pilaf
    Parsley Tabbouleh
    Ratatouille à la Casablancaise
    Red Wine Risotto
    Roasted Root Vegetables with Chermoula
    Roasted Eggplant & Feta Dip
    Sauteed Spinach with Pine Nuts & Golden Raisins
    Warm Arugula Bread Salad
    Whole-Wheat Couscous Pilaf
    Main Dishes Chicken & Farfalle with Walnut Sauce
    Fish Couscous with Onion T’faya
    Grilled Tofu with a Mediterranean Chopped Salad
    Herbed Lamb Chops with Greek Couscous Salad
    Hunter’s Chicken Stew
    Kumquat Tagine
    Lentil & Bulgur Pilaf with Green & Yellow Squash
    Mediterranean Baked Penne
    Mediterranean Fish Fillets
    Mediterranean Lamb Salad
    Middle Eastern Chickpea & Rice Stew
    Moroccan Vegetable Soup (Chorba)
    Mustard-Crusted Salmon
    Old-Fashioned Spaghetti & Meatballs
    Roasted Cod with Warm Tomato-Olive-Caper Tapenade
    Seafood Couscous Paella
    Shrimp Saganaki
    Spiced Turkey with Avocado-Grapefruit Relish
    Turkish-Style Pizza
    Desert:
    Apricot-Bulgur Pudding Cake with Custard Sauce
    Cherry Clafoutis
    EatingWell’s Tiramisu
    Greek Yogurt Cheesecake with Ouzo-Poached Figs
    Italian Hazelnut Cookies
    Pomegranate Poached Pears
    Do you really think it’s healthy to eat this kind of stuff?
    do you think that the studies on the mediterranean diet were based on these recipes?
    Thanks Elliott, but I have nothing to lose!
    The Mediterranean diet is a simple, economic, healthy way.. to eat.
    “Diaeta” in latin means “way of living”.

  8. posted by Scott Bull on Mar 26, 2013

    In a recent answer I read this, as an example of the diet:

    Lima Bean Spread with Cumin & Herbs
    Minted Orzo Pilaf
    Parsley Tabbouleh
    Ratatouille à la Casablancaise
    Red Wine Risotto
    Roasted Root Vegetables with Chermoula
    Roasted Eggplant & Feta Dip
    Sauteed Spinach with Pine Nuts & Golden Raisins
    Warm Arugula Bread Salad
    Whole-Wheat Couscous Pilaf
    Main Dishes Chicken & Farfalle with Walnut Sauce
    Fish Couscous with Onion T’faya
    Grilled Tofu with a Mediterranean Chopped Salad
    Herbed Lamb Chops with Greek Couscous Salad
    Hunter’s Chicken Stew
    Kumquat Tagine
    Lentil & Bulgur Pilaf with Green & Yellow Squash
    Mediterranean Baked Penne
    Mediterranean Fish Fillets
    Mediterranean Lamb Salad
    Middle Eastern Chickpea & Rice Stew
    Moroccan Vegetable Soup (Chorba)
    Mustard-Crusted Salmon
    Old-Fashioned Spaghetti & Meatballs
    Roasted Cod with Warm Tomato-Olive-Caper Tapenade
    Seafood Couscous Paella
    Shrimp Saganaki
    Spiced Turkey with Avocado-Grapefruit Relish
    Turkish-Style Pizza
    Desert:
    Apricot-Bulgur Pudding Cake with Custard Sauce
    Cherry Clafoutis
    EatingWell’s Tiramisu
    Greek Yogurt Cheesecake with Ouzo-Poached Figs
    Italian Hazelnut Cookies
    Pomegranate Poached Pears
    Do you really think it’s healthy to eat this kind of stuff?
    do you think that the studies on the mediterranean diet were based on these recipes?
    Thanks Elliott, but I have nothing to lose!
    The Mediterranean diet is a simple, economic, healthy way.. to eat.
    “Diaeta” in latin means “way of living”.

  9. posted by Dr Hank on Mar 26, 2013

    They may or may not include chicken: I have some chicken breasts that I could cook either today or tomorrow.

  10. posted by Kobe on Mar 26, 2013

    I’ve tried to go veggie a few times, i always ended giving up because I didn’t have a big enough variety of food.
    Can someone tell me about the sort of things are available for vegetarians in common supermarkets?
    Also, keep in mind that i leave it Australia.
    =]

  11. posted by Xbox360king on Mar 26, 2013

    I’ve tried to go veggie a few times, i always ended giving up because I didn’t have a big enough variety of food.
    Can someone tell me about the sort of things are available for vegetarians in common supermarkets?
    Also, keep in mind that i leave it Australia.
    =]

  12. posted by Caltel T on Mar 26, 2013

    I read an article and hope to visit soon, but would like another opinion.

  13. posted by borabora5524 on Mar 26, 2013

    I’m going on a diet and these things are on the list of things I can eat. What are good low fat ways to prepare these? I can have olive oil, herbs, lemon juice. Almost all vegetables. Thx!

  14. posted by Armas on Mar 26, 2013

    Basically, I’m thinking of breaded some chicken in a very simple spice mixture and, I’m thinking of serving those with some home made fries. You think this’ll go well together? Also, what, if anything, would you add to this dish, should I go about making it? Thanks
    I’ve got the chicken down. I’ve got potatoes, rice, and a few veggies in the fridge. Any other ideas other than the french fries above?

  15. posted by balinderk2000 on Mar 26, 2013

    I need to eat more vegetables. I only tend to eat tomatoes, lettuce and carrots. Thing is, I have a problem 1) I don’t have lots of time to cook everyday and 2) I don’t know how to make nice tasting vegetable dishes.

    What I would like to do this cook vegetables once a week and store them to be used in lunches and dinners throughout that week. For info, I have lots of Tupperware, a fridge and freezer but no microwave!

    What suggestions can you give for:
    1) good recipes for tasty vegetable dishes
    2) how I can store the dishes effectively

    More recipes would be appreciated :)

  16. posted by Mathew on Mar 26, 2013

    cuisine algerienne

  17. posted by RxP DarkBox on Mar 26, 2013

    Need some cheap but tasty recipes please

  18. posted by Lachlan on Mar 26, 2013

    I’m trying to find a really simple couscous recipe that doesn’t have many ingredients and doesn’t involve much preparation, because it was a really spur of the moment and i just really want to see basically what couscous tastes like.

    Whats the best thing to flavour it with eg. vegetable stock, butter, garlic, spices? i don’t really want a heavy sauce like tomatoish or anything

    thanks !

  19. posted by Tyler H on Mar 26, 2013

    What are some foods in ancient Egypt and what are some food in modern egypt

  20. posted by Yoshi on Mar 26, 2013

    i would like to have the comments from the different peoples of the world about the food which has been used by pakistaniesinto their daily food and what they think that whether it is good or not because i may expect that there should be some experts are also there that will help us to improve our food and improve the quality of our food department

  21. posted by Spider Pc on Mar 26, 2013

    I made it myself. It has shredded chicken, olives, chickpeas, onions, tomatoes, a bit of olive oil, a handful of spices, and not a lot of salt at all. Oh and organic chicken broth.
    I missed breakfast today and was starved so I thought this would be a nice filling lunch & it’s very chilly out.
    Was this fattening?
    I used the oil to cook the onions. evoo. and the recipe called for like a 1/4 tsp salt and i didn’t want to leave it out and have it taste odd…

  22. posted by Myles on Mar 26, 2013

    desert included!!!

  23. posted by Hayden on Mar 26, 2013

    and are these spices or sauces easily found in supermarket? such as Manderin sauce, Teryaki sauce , curry powder (Btw, is red or madris curry powder better tasting you think and why?)

    and how you make it do you just mix it all together the vegetables and pour sauce or powder over and then either steam in bowl or let simmer in pan?

    please explain what you can
    to first answerer…what is “Safrin” and what it tastes like? and why it is necessary?.

    or anyone else?

  24. posted by mike s on Mar 26, 2013

    Someone told me about a spice mixture she uses to lower her cholesterol. Anyone have any others?

  25. posted by veemodz on Mar 26, 2013

    What are some main dishes of southern Spain? I don’t need recipes just some main courses.

  26. posted by Thomas A on Mar 26, 2013

    list every single thing that you ate or drank today besides water
    i just want to see what people are eating on a daily basis

    heres what i had:

    - 1 cup of hot chocolate with whipcream
    - breakfast burrito filled with eggs, peppers, potatoes and bacon w/ salsa and cheddar cheese on top
    - half cup of brown rice
    - half cup of sliced and fried potatoes
    - small bowl of arugula salad
    - half cup ginger marinated tofu
    - one chicken dumpling
    - a handful of tortilla chips
    - lots of tea

  27. posted by superdork on Mar 26, 2013

    I normally bake my chicken wings instead of frying them (I know it’s not that much healthier, but I feel slightly better about it :) ). I toss them in a flour and spice mixture before throwing them in the oven in order to get the skins really, really crispy and they always turn out great! We’re having some friends over for dinner this weekend and I’d like to make wings, but they are both gluten-free. Can I use cornstarch instead of the flour and get the same effect in the oven?

  28. posted by David on Mar 26, 2013

    …it will be my bf’s birthday and I’d like to make him a kurdish dinner EASY of course….what would be a recomendation????

  29. posted by Sonny on Mar 26, 2013

    I don’t need whole recipes, just the dish names. Then I can look them up.

    Thanks :)
    Sorry, forgot to mention we have boneless skinless chicken breasts, and will have them either grilled or breaded and then baked.

  30. posted by Ryan Z on Mar 26, 2013

    Me and my boyfriend are trying to lose weight and get healthy – any healthy recipes or websites with healthy recipes in them?

    Thanks :)

  31. posted by Mr SoLo DoLo on Mar 26, 2013

    I was wondering if anybody could tell me what brands and types of seasonings brazilians use for their BBQs for steak, meat, etc. Thank you!

  32. posted by Miguel M on Mar 26, 2013

    I had some unexpected money this week on some car repair bills, so I really need some recipes or cheap meal ideas, or any links to a cheap meal web site. I just don’t want to have to eat ramen noodles.

    I’ll go ahead and list the groceries that I have on hand
    3 boxes mac and cheese
    1 pkg of chicken leg quarters
    butter
    mayo
    mustard
    bread
    cheese
    3 lb bag of rice
    pancake mix
    syrup
    4 tostitos pizzas
    and all the cash I have this week for money is $30.00 plus maybe $4.00 in change that I’m gonna roll up tomorrow.

  33. posted by sethburger on Mar 26, 2013

    I’m thinking of making a chicken and chickpea curry with maybe a salad on the side. Any suggestions or feedback from someone who has had something similar or any ideas in general would be GREATLY appreciated. I’m trying to go for an Indian-Mediterranean-Moroccan thing, but anything else is cool too.

  34. posted by Jenna on Mar 26, 2013

    OK, heres the thing!
    My uncle has challenged me to a cookoff!
    Its still winter here in australia and im only 13 and hes a really good cook! ANY IDEAS! i want it to be amazing resteraunt standard, oh yeh im a gud cook 2 but hes like 30yrs older than me so yeh.
    HELLPPP!
    thanks
    shaztekk.

  35. posted by diggn4richez on Mar 26, 2013

    I am wanting to start a diet high in protein to try to lose a little weight. Since I’m a vegetarian, i do not eat any meat, chicken or fish included. What are some other sources of protein? I eat refried beans but are those healthy for you? Any suggestions would be appreciated, thanks!

  36. posted by Daniel on Mar 26, 2013

    I need to know for a school project

  37. posted by Joe M on Mar 26, 2013

    I love to eat Indian food but there is not a good Indian restaurant around me. Do you have an easy recipe to share? Thanks!

  38. posted by Disrae on Mar 26, 2013

    i have never been the best at planning meals for the week and following it but know that my income is lower i need to plain so i don’t spend more then i need to while shopping. the problem is its just me and my picky 3 year old so i don’t want to cook meals that can feed 3 or more with just 2 people eating and one eating enough to feed a mouse.

    my son would be happy with pb and j for 2 meals a day and dry cereal for bk.

    so my question is how do you or what kind of meals do you plan if you do and how do you stick to it if its possible to.

  39. posted by liza on Mar 26, 2013

    I’m cooking a salmon dish tomorrow that calls for bay leaves. My friend has a bay tree next to her house. What would the result be if I used fresh bay leaves right off the tree instead of dried?
    OK… the bay leaves will be between tomato slices and the salmon, and the whole deal will be wrapped in foil, so they will be in “wet” heat. If the recipe called for 3 dried leaves, should I only use 2?

  40. posted by Alina Elliott on Mar 26, 2013

    I was drying bay leaves in the oven and forgot they were there. I preheated the oven to bake something, and then found the bay leaves. They are almost black and very dry. Are they still usable as a seasoning?
    They were almost perfect after an overnight in the electric oven with just the light on. But I decided on another night, and promptly forgot them.

  41. posted by johnkaiser 22 on Mar 26, 2013

    I got a wreath of bay leaves for Christmas.
    Hundreds and hundreds of bay leaves, what should I make with them?
    Is there a way (without a food dehydrator) to preserve them for future use?
    Any advice will be much appreciated.

  42. posted by Le Pwner on Mar 26, 2013

    Even the bottle says to remove the thing after cooking!

    My mother used to stress over the bay leaf and it would always be in my fathers food!

    She told me you don’t eat it because it is poisonous but that doesn’t make sense if we can have it cook in our foods.

    So is it poisonous or just really hard to chew up?

  43. posted by Ev dog on Mar 26, 2013

    iv cooked chicken curry lots of times!!
    Iv got diced lamb today, is the method and cooking times the same??

  44. posted by Myles on Mar 26, 2013

    and i do mean ALL OVER.
    There’s a nest near by in next door’s roof but I have a bay leaf tree in a pot and it’s about 5 ft tall – there are probably about 20 wasps in it at any one time.. all day long crawling all over it. It’s starting to look a bit peaky – as you would.

  45. posted by Jeracoo L on Mar 26, 2013

    Do you know anything that is remotely close to the aroma and taste of bay leaf?
    can i use any kind of laurel leaf?

  46. posted by Dr Dorian on Mar 26, 2013

    Only available in the United States and nowhere else.

  47. posted by Salam on Mar 26, 2013

    I’m gonna be going to a shisha lounge, and know they serve good Middle Eastern food. I’ve never really eaten it before though, and would like some suggestions on what to order. I’m generally open to anything and have diverse taste.

    I really like Indian food, and LOVE dosa, so if anyone knows of anything remotely similar to that in Middle Eastern Cuisine, let me know! ;)
    Thanks

  48. posted by steve on Mar 26, 2013

    ive got 100% wheat pasta (brown) im on a diet also!
    i was thinking maybe some tuna but not sure
    what do you suggest? ive got some diced turkey..but what sauce could i have with it?
    i want something simple

  49. posted by Flash Funk on Mar 26, 2013

    First off, my daughter was diagnosed with a VSD when she was two days old. Due to the nature of her condition, she was burning more calories than a normal baby might.
    However, a month ago my daughter had her surgery to close her VSD, and her excessive breathing (what was burning the calories so fast) is gone.

    She’s nearly eight months old.
    She breast feeds 4-6 times a day, two are light night-time snacks…

    But when it comes to solids the girl can eat!
    I will give her rice cereal with juice or puree in the morning, noon time, and a late afternoon feeding. When she eats the cereal, it’s a large amount, about 6-8 oz… and still be hungry (note, these feedings are after 5-15 minutes of nursing).
    She will eat what ever I am having for dinner, be it pasta, rice, or what have you…
    And then before bed she’s have anywhere from 2-4 oz of puree.

    On top of all of this, she’s getting finger foods (cheerios, toast, crackers) anywhere from 2-3 times a day…

    I am a little concerned. I am beginning to wonder if she will start to gain a too much weight. I know she needs to bulk up, being that she’s 7 months and only 12 pounds (between February and the surgery in June she only gained one pound), but will she do it too fast?
    I just wonder if she is overeating and if this is something that could affect her in the future. The need for her to take in so many calories is no longer, but she eats like she can’t get enough.
    Yes, of course I will ask her doctors, I just wanted your opinions on the subject.

  50. posted by nyyankees1123 on Mar 26, 2013

    i had this salad in france with a family and i really need to find the exact recipe. please help
    !!

  51. posted by thexbox360player on Mar 26, 2013

    im making a spaghetti sauce that calls for bay leaves but i cant find any, if i dont add any will it affect the flavor?

  52. posted by happyha31 on Mar 26, 2013

    I am an Italian American and I wanted to know some of the symbolism behind the famous Christmas Eve eel dish. It says that you need 56 bay leaves because it is symbolic of something. Being an Italian American, my family is slowly loosing a lot of the old traditions and I would like to try and keep them alive. Any native Italians out there who can help?

  53. posted by Willie on Mar 26, 2013

    plesae help my boyfriend is puerto rican and ill like to suprise him with a EASY puerto rican dish…i already know how to make the rice.

    easy things that i can find the food here…in the us.

  54. posted by Rishabh Bajpai on Mar 26, 2013

    Are fresh bay leaves found in the produce section at the grocery store? And where are dried ones?

  55. posted by sakyue1993 on Mar 26, 2013

    I have a recipe that requires fresh bay leaves but my local supermarket doesn’t stock them. Does anyone know where I can buy them?

  56. posted by dubmecrazy3 on Mar 26, 2013

    Is it always one? What is the flavor of a bay leaf exactly? If you used 2 instead of 1 would that just overwhelm the dish with bay leaf power?

  57. posted by balinderk2000 on Mar 26, 2013

    I bought a pack of bay leaves a couple of months ago. It was in the fridge in the produce department, and it is still in my refrigerator. I just read that you are supposed to store it in paper towel in a plastic bag and only for a little over a week. It looks ok, but I’m not sure if the quality is still ok enough to use. I can’t tell if they are still good or not. I just want to use it to flavor a crock pot lentil soup. Should I just buy some new bay leaves? Is there a decent substitute? Thanks.

  58. posted by Matthew David on Mar 26, 2013

    I’m making split pea soup, my husband bought new one’s, but I have lots of Bay Leaves, ….what do you think?
    ~God bless~
    Sorry Maria, we aren’t as bright as you,and it was very important that you pointed this out to me.I’m going on a sniff expation tomorrow.

  59. posted by Sahil on Mar 26, 2013

    I have a bunch of raw veggies left over from a party. Carrots, celery, cauliflower, brocolli, mushrooms. I won’t be able to eat them all I’d like to make a stew or something. I don’t know how to make it from scratch so it has flavor. (I’m really not much of a cook!)

  60. posted by ericmreitz on Mar 26, 2013

    I’m making dinner tonight, and the recipe says I need a bay leaf, but I haven’t found it at my local market.

    If anything, what can I use to substitute for it that’ll still give the meat its flavor?

  61. posted by white man on Mar 26, 2013

    Is it bad to smoke

    A. Dried Bay Leaves
    B. Tea (The stuff in the bag)

    Anyone one. I heard bay leaves give you a little 5 minute high and I Just have been hearing too much to detemine what happens with tea.

  62. posted by ouch on Mar 26, 2013

    I’m working on a project for class and I need some websites. (Preferably websites with lots of photos, I need to include visuals in the project)
    I would really appreciate it anyone knew any great websites for Indian cuisine or have any knowledge of this culture’s food in general.

    If anyone could fill me in on the popular Indian dishes/desserts that’d be great.

    Thanks in advance.

  63. posted by Beavis on Mar 26, 2013

    I have a 2 years old bay leaves plant. How do I reproduce seedlings from it?

  64. posted by mal_functiongeo on Mar 26, 2013

    I am making a stew and the recipe calls for fresh bay leaves to be used. When i add the bay leaves do i need to crush them a little to release the flavor i do i just pop them into the stew as they are please.

  65. posted by Jerosh Nagulachandran on Mar 26, 2013

    I love adding bay leaves to my soup, and its a well known fact that the drier the leaf the more flavor it will impart.

    So if I were to get a bay plant, how long would it take for the leaves to dry after being plucked from the tree?

  66. posted by floydian8717 on Mar 26, 2013

    I have a huge bay leaf tree in my yard. I priced bay leaf at the local “health food” store down the road and they are selling them for $7.29 a bottle for .15 ounces. The Latin store next door sells them for $2.75 for .5 ounces. (don’t overlook the “point”). I dry them and they are locally grown, organic and twice the size. What to you think?

  67. posted by Echo on Mar 28, 2013

    I really like Near East brand Spanish Rice Pilaf, but can no longer tolerate the white rice and the amount of sodium in it. I can use brown rice, but I can’t figure out how to replicate the flavor of the spice packet. And before someone gives themselves points for writing, duh, read the side of the box, duh, it only gives a couple and then just says “spices.” That much I figured out. Any help, very much appreciated.

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