Halal Chicken And Asparagus Rice Skillet Recipe

About this recipe

A wholesome and flavorful one-pan dinner featuring tender halal chicken, fresh asparagus, and aromatic rice cooked in a creamy sauce. Perfect for a satisfying and easy dinner solution.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 200 g Orange Carrot (Gajar)
• 100 g Asparagus
• 100 g Milky Mist Cooking Unsalted Butter
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 180 ml Mother Dairy Milk
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. In a 10-inch skillet, heat 1 tablespoon of butter over medium heat until melted.
2. 2. Add 2 carrots, thinly sliced. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender.
3. 3. Stir in 1 cup of uncooked rice and cook for 30 seconds, stirring constantly to coat the rice in the butter.
4. 4. Add 1 10-3/4 oz can of cream of asparagus soup, 1 3/4 cups of milk, 1 teaspoon of lemon juice, and 1/8 teaspoon of pepper. Stir well and bring the mixture to a boil.
5. 5. Reduce the heat to low, cover the skillet, and let it cook for 15 minutes, stirring occasionally to prevent sticking.
6. 6. Add 1/2 lb of fresh asparagus spears, trimmed and cut into 2-inch pieces, to the skillet. Cover and cook for an additional 5 minutes, or until the rice and asparagus are tender.
7. 7. Garnish with 2 thinly sliced green onions and serve hot.