"This is a Mediterranean recipe. You can make it with carrots, rose flower or eggplant. I explain it using carrots. Serve the rice with a salad or plain yogurt." — ROSE90
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1 (6 pound)
whole chicken, skin removed and cut into pieces
carrots, peeled and cut into large chunks
1 1/4 cups
4 1/2 cups
long grain rice, rinsed and drained
ground black pepper
salt to taste
canola oil, divided
SOOO good. About half way through dinner, my 4 year old asked whether we can have this again. I made a few changes: I sauted the onion in a bit of oil first and then added chicken breasts, carrots and broth. When it came time to fry the chicken and carrots for 2 mins, I did it in about a teaspoon of oil instead of one and a quarter cups. (I used a slotted spoon to get most of the chicken and carrots out, fried them and then put them back into the pot with the broth.) I layered the rice and seasoning mixture on top of that. I also added about a cup of frozen peas, and they worked really well with the recipe. I toasted the almonds in the toaster oven instead of in the oil. My modifications did change the overall presentation (more "mixed" chicken and rice than "upside down") but I cut almost 2 cups of oil from the recipe. And it was still really really good.
The ratio of rice to liquid is way off. Even though I knew better, I went ahead and followed the recipe using 4 cups of rice. After 30 min. the rice wasn't even close to being done. I added several cups of chicken stock, another onion, 1 cup of chopped celery and more cinnamon to fix it. I had an enormous pot of chicken and rice to deal with. It actually tasted good, so next time I will use 2 and 1/2 cups of rice instead.
My parents are from the Middle East so I grew up with this food as a regular. But we make it with eggplants and potatoes that are halfway fried before put with the rice. Yummy!!!
yum yum i made this recipe and it is great the rice is tasty with chicken and carrots i added some more nuts on the top and it was delicious my family loved it thank you rose90
the best recipe i have use
My husband really liked the cinnamon in this recipe, much to my surprise. The nuts are a great part of it, too. This is a recipe I'll definitely use often - easy for weeknights. I read the reviews and mostly followed the recipe. I used 2 pounds boneless, skinless chicken breasts - the whole chicken parts with bones in would probably add flavor and have made it a bit better. I boiled the chicken, carrots and onion in 4 cups chicken broth then reused the broth for cooking the rice. I sauteed the chicken and carrots in a few tablespoons of olive oil before adding the rice, and I only added 2 1/2 cups rice after reading other reviews. This required 5 cups of liquid but I only had 4 cups of broth reserved after boiling the chicken so I added 1 cup of water to the rice mixture. Next time I'll only use 2 cups of rice so I can use the 4 cups of broth and make it more flavorful. I also like the idea of adding raisins and will try that in the future.
This is the best recipe i have ever tried .I added green pepper coliflower, and egg plant.i decided to steam the chicken instead of boiling it and it was grate
Very good, simple, and classic recipe. Its not a 'wow' recipe but it is good for some decent chicken and rice that will please everyone.
* Percent Daily Values are based on a 2,000 calorie diet.
Upside Down Chicken Rice
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 777
** Calories from Fat: 401
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