Easy One-Pot Chicken And Rice Recipe. In less than 30 minutes, the greatest one-pot chicken and rice recipe is made with juicy, perfectly seasoned chicken nestled in aromatic rice! Toss in your preferred salad and serve!
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For some crucial advice on preparing chicken and rice, please be sure to watch the video and read the entire thing.
My family has always loved comfort food, especially chicken and rice. Family favorites are these Lebanese chicken fatteh bowls and this Spanish chicken and rice with chorizo. My children love it so much, so why stop there?
Regarding this recipe for chicken and rice
The rice and chicken dish I’m making today is adapted to one that my mother-in-law makes. She is a culinary master from the Levant, and whatever she prepares is always very excellent. She prepared a basic rice dish with peas and carrots and a seasoned roast chicken on the side the last time we visited in Michigan. I chose to blend them both into this simple one-pot meal that has cardamom, turmeric, and allspice, warm Middle Eastern tastes.
Ingredients
- 2 teaspoon ground allspice more for later
- 1 teaspoon black pepper
- ¾ teaspoon ground green cardamom more for later
- ¼ teaspoon ground turmeric more for later
For The Chicken And Rice
- 6 boneless skinless chicken thighs
- Kosher salt
- Extra virgin olive oil
- 1 cup chopped yellow onions, about ½ large onion
- 2 carrots, chopped
- 1 cup frozen peas
- 1 cup cooked chickpeas or canned chickpeas, drained and rinsed
- 2 cups Basmati rice, rinsed well and soaked in water for 15 to 20 minutes and drained*
- 2 cinnamon sticks
- 1 dry bay leaf
- 2 cups low-sodium chicken broth, boiling
Instructions
- To produce the spice mixture, combine the spices in a small basin. Put away for the time being.
- After patting dry, cut the chicken thighs into large pieces (I just cut each one in half). After generously seasoning with salt, add the spice blend. Using clean hands, work the chicken to ensure that every piece is thoroughly covered in the spice mixture. If you have the time, let it sit at room temperature for about twenty minutes.
- Three tablespoons of extra virgin olive oil should be heated over medium-high heat in a big, deep cooking skillet with a lid until it shimmers but doesn’t smoke. Give the chicken a quick browning on both sides. Take out of the skillet and put away for the time being.
- Add the frozen peas, carrots, and onions to the same skillet. Cook, stirring frequently, until tender, about 4 minutes. Add rice and chickpeas. Add a dash of allspice, half a teaspoon of ground cardamom, and salt for seasoning. Mix everything.
- Nestle the chicken pieces in the rice and return it to the burner. Stir in the chicken broth, bay leaf, and cinnamon sticks. Heat till boiling.
- Reduce the temperature. Cook, covered, for 20 minutes, or until done.
- Take off the heat and sprinkle with the parsley 카지노사이트.