fbpx

Recipe by Brynie Greisman

One-Pan Pastrami Chicken and Rice

()
add or remove this to/from your favorites
One-Pan Pastrami Chicken and Rice
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours
Diets
- Gluten Free

When you develop a recipe, you’re never quite sure how it will turn out. Sometimes you know from the get-go that it will be a winner, but here, I really didn’t know what the results would be. All I can say is that it turned out to be a fabulous meal-in-one that was bursting with flavor, texture, and amazing taste in every single bite. It should yield at least six servings, but four of us polished it off in a jiffy. And we even ate it cold!! So maybe double it to be on the safe side!

Ingredients

Pastrami Chicken and Rice

  • 1 large sweet potato, peeled and diced

  • 1 cup basmati rice

  • 4 and 1/2 ounces (125 grams) pastrami, diced

  • 12 ounces (350 grams) chicken cutlets, cut into strips

  • 1 large onion, cut into chunks

  • 1 tablespoon Tuscanini Apricot Fruit Spread or other apricot jam, diluted in 1 tablespoon warm water

  • 2 cups water

  • 3 tablespoons olive oil

  • salt, to taste (be generous)

  • black pepper, to taste (be generous)

  • 1 tablespoon apple cider vinegar

  • 1 rounded tablespoon onion soup mix (gluten-free, if needed)

  • 2 to 3 cubes Gefen Frozen Parsley, defrosted in microwave for 10 seconds

  • 1 to 2 cubes Gefen Frozen Dill, defrosted in microwave for 10 seconds

Directions

Prepare the Pastrami Chicken and Rice

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- x 13-inch (23- x 33-centimeter) baking pan with Gefen Parchment Paper.

2.

Place sweet potatoes on the bottom of the pan. Sprinkle rice all over. Add pastrami pieces and then the chicken pieces. Spread onion over all. Do not mix. Drizzle the diluted apricot jam over all.

3.

Combine the water, olive oil, salt and pepper, vinegar, onion soup mix, and slightly defrosted herbs in a small bowl. Mix well. Pour evenly over the entire pan.

4.

Cover the pan with parchment paper and then tightly with aluminum foil. Bake for one and a half hours. Remove from oven and let sit at least five minutes before serving.

Credits

Props and Styling by Renee Muller
Photography by Hudi Greenberger

Recipe tags

brynie greisman chicken dill flavorful herbs meal in one one pan parsley pastrami rice Succos Succot Sukkos super easy sweet potatoes
One-Pan Pastrami Chicken and Rice

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
6 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Shoshana Packouz
Shoshana Packouz
4 months ago

After reading the comments, I doubled the amount of cold cuts (to equal the chicken).
I also baked it for 2 hours.
It was soft and delicious!

Next time I’ll use salami pieces (or maybe sliced hot dogs) for a stronger flavor.

0
Avigael Levi
Avigael Levi
Admin
Reply to  Shoshana Packouz
4 months ago

Go you! That’s amazing!

0
Rachel Albert
Rachel Albert
4 months ago

Rice was not cooked enough didn’t have enough flavor for my taste either

0
Raizy
Raizy
2 years ago

I found it needs much more time to bake..

0
Rita Landa
Rita Landa
2024 years ago

Hi can this b made and frozen?
Came out amazing insane easy no sauteing
Really delicious dish

0
Raquel
Raquel
Reply to  Rita Landa
2 years ago

Yes, I don’t see why not 🙂

0
wpdiscuz   wpDiscuz

Related Recipes

Tropical Guacamole

Tropical Guacamole
Garlic Basil Chicken

Garlic Basil Chicken
Noodles - Ditalini (Savory Pasta and Vegetables)

Noodles - Ditalini (Savory Pasta and Vegetables)