One Pot Chicken and Rice
A comforting and delicious one-pot dish featuring tender chicken and fluffy rice infused with spices, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 cups basmati or long-grain rice, rinsed
- 4 pieces chicken thighs or drumsticks (boneless options work too!)
- 1 tablespoon olive oil or ghee
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup chicken broth (ensure halal)
- 1 cup water
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper, to taste
- 1 cup mixed vegetables (e.g., peas, carrots)
- Fresh cilantro, for garnish (optional)
Instructions
Preparation
- Begin by rinsing the rice under cold water until it runs clear. This removes excess starch and ensures fluffy rice.
- In a large pot, heat the olive oil (or ghee) over medium-high heat. Season the chicken pieces with salt and pepper. Sear them in the pot until golden brown on both sides (approximately 5-7 minutes per side). Remove and set aside.
- In the same pot, add the chopped onions and sauté until they become translucent. Add the minced garlic and grated ginger, stirring for about a minute until fragrant.
- Sprinkle in the cumin, paprika, and turmeric; mix well. Add the rinsed rice and stir to coat the grains with the aromatic mixture.
- Pour in the chicken broth and water, stirring to combine. Return the seared chicken to the pot, nestling it into the rice.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice absorbs the liquid and is fluffy. If using mixed vegetables, add them during the last 5 minutes of cooking.
- Once cooked, remove from heat and let sit for 5-10 minutes. Fluff with a fork and garnish with fresh cilantro before serving. Enjoy!
Notes
Substitutions: Feel free to swap chicken for your preferred halal protein, such as beef or lamb. You can also use cauliflower rice for a low-carb option. Timing: Ensure your chicken is fully cooked and tender; a meat thermometer should read 165°F (75°C) for perfect doneness. Common mistakes: Avoid lifting the lid while cooking! This can interrupt the steam buildup necessary for cooking the rice properly.