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Chicken and Green Tea Rice

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1 chicken, cut up 
2 tablespoons olive oil 
1 teaspoon of Matcha green tea powder 
1 onion, sliced thinly 
2 garlic cloves, minced 
1 can diced tomatoes 
4 cups water 
1 bay leaf 
2 teaspoons salt 
2 cups raw rice 
1 pinch saffron 
1 green bell pepper, chopped 
1 small can pimientos, minced 
1 teaspoon paprika 
1/2 teaspoon cornstarch Fry chicken in olive oil with onions and garlic. When browned on both sides. Mix Matcha in water until smooth; add tomatoes and green tea water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika and cornstarch. Cook over medium-low heat for about 15 minutes. Add rice and cook for about 25 more minutes. If rice becomes dry, add more water as needed. Add pimientos and cook for 10 more minutes. Remove bay leaf before serving.

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