SPRING is the color of GREEN! This means warm sunshine, fresh breezy air and new life. We are featuring our Serbian Spice this month because of its garden herb and vegetable flavors that Spring brings to life. 🌱
One of our founding OBTC family members is Serbian and we made this spice blend to emulate the flavors of a childhood spent in Serbia! Though this spice was intended for Eastern European dishes, it has quickly become one of our favorite all-purpose seasonings for poultry, veggies, rice and stews!
Check Out Our Serbian Chicken & Basmati Recipe Below!
To celebrate the fresh start of Spring, take 10% off Serbian Spice this month only!
Serbian Chicken & Basmati Rice Pilaf
- 2 lb chicken
- 2 bay leaves
- 1 diced carrot, medium
- 3 garlic cloves minced
- 1 Tbsp. parsley, fresh
- 3 diced shallots
- 2 cups basmati rice
- 1 tsp. salt and freshly ground black pepper
- 2 tsp. OBTC Serbian Blend
- 1 tsp. Hungarian sweet paprika
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 4 tsp. Better than Bouillon with 4 cups of water
- Heat a dutch oven or a heavy bottomed pot over high heat with your oil.
- Pat the meat dry using a paper towel and season it with salt and pepper. Add the chicken to the pot and cook for 7-10 minutes, until the meat has a deep golden brown color on all sides.
- Remove the chicken from the pot and set aside. Reduce the heat to medium and, into the same pot, add butter, shallots, garlic and carrots. Cook for 5-7 minutes more, until the onions are tender and slightly golden.
- Season with salt, pepper, bay leaves, OBTC Serbian Blend and Hungarian paprika.
- Return the chicken back to the pot and cover everything with broth. Cover with a lid and bring to a boil. Taste for seasonings and adjust.
- Meanwhile, rinse the rice in water, until the water runs clear. Drain the water from the rice and spread the rice evenly on top of the chicken. DON’T mix them together.
- Bring everything to a boil,
- Reduce the heat to low, cover and keep cooking for 25 minutes. Then turn off the heat and mix the whole dish to combine. Garnish with chopped parsley and serve. :)