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Bottom-Friendly Sazón Chicken Biryani



Active Time:

30 min

Total Time:

50 min

Why is this better on your bottom?

  • Lean chicken breasts 

  • Plant diversity 

  • Jasmine rice lends more fiber than traditional white rice

  • Anti-inflammatory (kale, olive oil, and spices) 

More butt & gut goodies

Bottom-Friendly Tiramisu
Bottom-Friendly Cream
Bottom-Friendly Chicken & Waffles
  1. Place a large skillet (one that has a lid that fits tightly) over medium-high heat and add 2 tbsp of olive oil. Season the chicken with salt and sazón and once the skillet is hot, cook the chicken for 3 minutes per side, until the chicken is golden brown. Move the chicken to a plate and set aside.

  2. To the same pan, bring the heat down to medium heat, add the remaining olive oil, and once hot, add the onions and diced kale stems. Cook until the onions are slightly softened, about 5 minutes. Add garlic and tomatoes and cook for about 5 more minutes, or until all the juices from the tomato have cooked down. Add the jasmine rice and let the rice toast for about 2 minutes. In batches, wilt the kale leaves down into the rice mixture, continuing to toast the rice. Add the cinnamon stick, cardamom pods, bay leaves, and chicken broth. Mix very well, making sure to scrape all the brown bits and toasted rice off the bottom of the pan. Add the chicken back to the skillet, cover, reduce the heat to low, and cook for 25 minutes.

  3. To a blender, add all the herb sauce ingredients and blend until smooth. Note: You can use any herb here, but mint or cilantro work best.

  4. Once the biryani is done, let it sit for 10 minutes before uncovering it. Once uncovered, move the chicken breast to the side and begin to fluff the rice with a fork. Remove the cinnamon stick, cardamom pods, and bay leaves as your continue to fluff the rice.

  5. Top the dish with herb sauce, chopped herbs, and ancho sauce. Bottoms up!


For the biryani:

  • 3 boneless skinless chicken breasts, pounded thinly

  • 2-3 tsp sazón seasoning  

  • 2 tsp salt, more to taste

  • 1 large yellow onion, diced

  • 1 bunch of kale, stems diced and leaves roughly chopped

  • 12 oz. tomatoes, diced

  • 1 garlic clove, minced

  • 4 tbsp olive oil, divided

  • 2 C jasmine rice 

  • 2 1/2 C Chicken stock (I prefer to mix water and better than bouillon together)

  • 1 cinnamon stick 

  • 5 green cardamom pods  

  • 3 bay leaves  

  • Ancho sauce (optional)

  • Chopped mint and cilantro for garnish

For the herb sauce:

  • 1 bunch of mint, leaves removed

  • 3 tbsp white vinegar

  • 1 tsp ground coriander

  • 1/4 tsp ground cayenne pepper

  • 1 tbsp fresh ginger

  • 1 tsp sugar

  • Pinch of salt

  • 1 tsp water

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