Description
A warm and comforting dish combining chicken, rice, and spices, all cooked in one pot for easy cleanup.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup basmati rice, rinsed and drained
- 2 cups chicken broth
- 1/4 cup parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- In a bowl, mix the cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper.
- Toss the chicken pieces in the spice mix until well-coated.
- Add the chicken to the pot and cook until browned on all sides. Remove and set aside.
- In the same pot, add the onions and garlic. Sauté until the onions are translucent.
- Stir in the rice, ensuring it is well coated in the spices and oil.
- Return the chicken to the pot and stir everything to combine.
- Pour in the chicken broth and bring the pot to a boil.
- Once boiling, cover the pot, reduce the heat to low, and simmer for about 15-20 minutes, until the rice is cooked and the liquid is absorbed.
- Remove the pot from the heat and let it sit covered for another 10 minutes.
- Fluff the rice with a fork and garnish with chopped parsley. Serve with lemon wedges on the side.
Notes
For a vegetarian version, replace chicken with chickpeas or mixed veggies. Use quinoa for a nutty flavor.