Allspice Chicken with Almond Rice
Allspice Chicken with Almond Rice
Open in full-screen mode

Allspice Chicken with Almond Rice

10 MIN
20 MIN



  1. Rinse the rice in cold water, draining repeatedly until the water runs clear. In a saucepan, bring the rice and water to a boil. Reduce the heat, stir and cover. Cook without stirring until al dente, about 15 minutes. Remove from the heat and let rest for about 5 minutes. Set aside.
  2. Meanwhile, dust both sides of the chicken breasts with allspice. Set aside for 5 minutes. Season with salt and pepper.
  3. In a skillet over medium-high heat, cook the chicken breasts in the oil until evenly browned and no longer pink in the centre, about 5 minutes per side. Transfer to a plate and tent with aluminum foil. Let rest for 5 minutes.
  4. In the same skillet, toast the almonds, adding oil if necessary. Add the rice and broth and continue cooking for 2 minutes. Adjust the seasoning.
  5. Slice the chicken breasts and serve with the almond rice

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.