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Aladdin's Eatery Jasmine’s Favorite Plate Recipe
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Aladdin's Eatery Jasmine’s Favorite Plate Recipe

Make our Aladdin's Eatery Jasmine’s Favorite Plate Recipe at home. With our Secret Restaurant Recipe your Jasmine’s Favorite Plate will taste just like Aladdin's Eatery.
Prep Time35 minutes
Active Time1 hour 20 minutes
Total Time1 hour 55 minutes
Course: Dinner, Main Course
Cuisine: Middle Eastern
Keyword: Aladdin's Eatery, Chicken Recipe, Rice
Yield: 8 Servings

Ingredients

  • 2 cups Jasmine Rice or Long Grain Brown Rice
  • 1 tablespoon Butter
  • Salt and freshly ground Black Pepper to taste
  • Cumin to taste
  • Coriander to taste
  • 2 - 3 tablespoons Extra Virgin Olive Oil
  • 2 pounds boneless, skinless Chicken Breasts
  • 1 Onion chopped
  • 1 Potato unpeeled, chopped small
  • 1 Yam or Sweet Potato unpeeled, chopped small
  • One 32-ounce can petite diced Tomatoes with juice
  • One 15-ounce can Kidney Beans drained but not rinsed
  • One 15-ounce can Garbanzo Beans drained but not rinsed
  • 2 handfuls Baby Carrots chopped into small rounds
  • 1 - 2 cups frozen Peas

Instructions

  • Add rice and water to a large pot according to package directions or your favorite recipe.
  • Add butter, salt, pepper, cumin and coriander.
  • Place pot over medium heat.
  • Once rice starts to boil, put lid on, turn to low and let cook for 50 minutes. Do not take the lid off.
  • Pour olive oil in large dutch oven. Place over medium-high heat.
  • Cut chicken breasts into bite-sized pieces.
  • Place cut chicken in dutch oven. Season with salt and pepper, to taste. Sauté, stirring a bit, until chicken is almost cooked through.
  • Add onion. Continue to sauté chicken and onion until very little liquid is left in the pan and the onions are soft.
  • While chicken and onions are cooking, place prepared potatoes and carrots in a large bowl. Place in microwave and cook on HIGH for 3 to 4 minutes.
  • Add potatoes and carrots to the dutch oven. Sauté potatoes and carrots with chicken and onions for about 5 minutes.
  • Add the tomatoes with the juice, kidney beans, garbonzo beans and peas.
  • Sprinkle on a generous amount of coriander, cumin, pepper and a little more salt.
  • Simmer, with the lid on, taking it off to stir the mixture occasionally until the potatoes and carrots are cooked through, about 15 minutes.
  • Stir prepared rice into the chicken and vegetable mixture.
  • Serve hot.

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