Chicken Saleeg
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Ingredients
- 2 pounds chicken (bone-in, skin-on thighs or breast)
- 1 cup rice
- 4 cups water or chicken broth
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Salt and pepper to taste
- saffron threads or turmeric for color (optional)
Instructions
- In a large pot, bring water or chicken broth to a boil. Add the chicken pieces and cook until tender and fully cooked. This usually takes around 20-25 minutes, depending on the size of the chicken pieces. Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken into smaller pieces.
- In the same pot, add the rice and cook it according to the package instructions. Once the rice is cooked, drain any excess liquid and return the rice to the pot.
- In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously until it forms a smooth paste, known as a roux. Cook the roux for a few minutes until it turns slightly golden in color.
- Slowly whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens and becomes creamy. If desired, you can add a pinch of saffron threads or turmeric to give the sauce a golden color. Season with salt and pepper to taste.
- Pour the creamy sauce over the cooked rice and give it a gentle stir to combine. Add the shredded chicken on top of the rice and sauce.
- Serve the Chicken Saleeg hot and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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