Chick O Rice
Experience the ultimate comfort food with "Chick O Rice," a vibrant one-pot dish that combines tender, spiced chicken with fragrant basmati rice, colorful vegetables, and a medley of warm spices. Infused with the rich flavors of cumin, turmeric, coriander, and paprika, this hearty recipe is simmered to perfection in a savory chicken stock, ensuring every grain of rice is packed with flavor. The addition of fresh ginger, garlic, and juicy tomatoes creates an aromatic base, while carrots and peas provide a splash of color and nutrition. Perfect for weeknight dinners or casual gatherings, this easy yet impressive dish is ready in just an hour and is garnished with fresh cilantro for a burst of freshness. "Chick O Rice" is a wholesome and delicious meal that’s guaranteed to delight everyone at the table.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 cups Basmati rice
- 1 large Onion
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 1 large Tomato
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 4 cups Chicken stock
- 1 cup Frozen peas
- 1 large Carrot
- 0.25 cup Cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Dice the chicken thighs into bite-sized pieces. Finely chop the onion, garlic, ginger, and tomato. Peel and dice the carrot.
In a large pot or deep skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the chopped onion and sauté for 5 minutes until golden brown.
Stir in the garlic and ginger and cook for another minute.
Add the diced tomato, ground turmeric, ground coriander, paprika, salt, and black pepper. Cook for 3-4 minutes until the tomato softens and the mixture becomes a thick paste.
Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is slightly browned on all sides.
Stir in the rice and mix well to coat the grains in the spice mixture.
Pour in the chicken stock, ensuring the liquid covers the rice. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 15 minutes.
After 15 minutes, scatter the peas and diced carrots over the rice. Do not stir. Cover again and cook for another 10 minutes until the rice is tender and the liquid is fully absorbed.
Turn off the heat and let the pot sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5000 mg | 217% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 40.6 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
