Description
A warm, cozy one-pan meal featuring tender spiced chicken and fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons ground cumin
- 2 teaspoons paprika (smoked or sweet)
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne (optional, or to taste)
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups long-grain rice, rinsed until water runs clear
- 2 1/4 cups chicken broth (or water + bouillon)
- 1 tablespoon tomato paste (optional, for a touch of color)
- 1 cup frozen peas or diced bell pepper (optional, for color)
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley or cilantro
- Plain yogurt or garlic sauce to serve (optional)
Instructions
- Prep by measuring spices, rinsing the rice, and cutting the chicken.
- Mix the spice blend: stir together cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper. Toss the chicken with 1 tablespoon of olive oil and the spice mix until coated.
- Heat a wide, heavy pot over medium-high heat and add the remaining 1 tablespoon olive oil. Brown the chicken in a single layer for 3–4 minutes per side until golden but not fully cooked. Remove chicken to a plate.
- Add the chopped onion to the pot and cook for 4–5 minutes until soft. Stir in garlic and tomato paste; cook for 30 seconds.
- Pour in the rinsed rice and stir to coat for about 1 minute. Add the chicken broth and bring to a simmer, scraping the bottom of the pot. Nestle the browned chicken back into the rice.
- Reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
- Let rest, covered, for 5–10 minutes. Fluff the rice with a fork, stir in lemon juice and peas, and sprinkle with parsley.
- Serve with extra parsley, lemon wedges, and yogurt or sauce as desired.
Notes
Use unsalted broth for better salt control. Rinsing rice keeps grains fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg