Directions:
- Heat the oven to 350 degrees. Put the rice in a small bowl and cover with water; let it soak for 20 minutes. Drain the rice and set it aside.
- Heat the oil in a 4-qt. Dutch oven over medium-high heat. Add the coriander and chiles, and cook, stirring occasionally, until fragrant, 1-2 minutes. Add the salt, cinnamon, garlic, chicken, onion, ginger, and jalapeno, and cook, stirring frequently, until the onions soften, about 6 minutes.
- Stir in the reserved rice and 1 1/4 cups water, and bring to a simmer. Cover pot and transfer to the oven; cook until rice is tender and chicken is cooked through, about 35 minutes. Transfer the pot to a rack and let it sit, covered, for 5 minutes. Uncover and fluff the rice with a fork. Transfer to a serving platter and garnish with almonds, fried shallots, and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 752.88 Kcal (3152 kJ) | ||
| Calories from fat | 267.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.74g | 46% | |
|---|---|---|---|
| Cholesterol | 241.15mg | 80% | |
| Sodium | 857.4mg | 36% | |
| Potassium | 790.39mg | 17% | |
| Total Carbs | 30g | 10% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 54.74g | 109% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 26.8mg | 149% | |
| Calcium | 68.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 196.14 Kcal (821 kJ) | ||
| Calories from fat | 69.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 46% | |
|---|---|---|---|
| Cholesterol | 62.82mg | 80% | |
| Sodium | 223.37mg | 36% | |
| Potassium | 205.91mg | 17% | |
| Total Carbs | 7.82g | 10% | |
| Sugars | 0.17g | 3% | |
| Dietary Fiber | 0.69g | 11% | |
| Protein | 14.26g | 109% | |
| Vitamin C | 1.7mg | 11% | |
| Iron | 7mg | 149% | |
| Calcium | 17.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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