Gold Rice with Chicken and Pistachio
Elevate your dinner table with the exquisite flavors of Gold Rice with Chicken and Pistachio, a hearty dish that combines tender, golden-browned chicken, fragrant basmati rice, and the earthy crunch of toasted pistachios. Infused with warming spices like turmeric, cumin, and cinnamon, this recipe delivers a rich, aromatic medley of tastes that will tantalize your senses. Layers of sautéed onion and garlic add depth, while fresh cilantro provides a refreshing finish. Perfectly cooked in a single skillet for easy cleanup, this vibrant, golden-hued recipe is not only visually stunning but also packed with flavor and nutrients. Ready in just an hour, this crowd-pleasing dish is perfect for weeknight dinners or special occasions. Serve it as a stand-alone masterpiece or pair it with a crisp salad for a complete meal.
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 2 cups basmati rice
- 1 cup unsalted pistachios, shelled
- 1 large yellow onion
- 3 large garlic cloves
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 3.5 cups chicken broth
- 3 tablespoons olive oil
- 1 tablespoon butter
- 0.25 cup fresh cilantro, chopped
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 20 minutes. Drain and set aside.
Cut the chicken thighs into bite-sized pieces and season with 0.5 teaspoon of salt and the black pepper. Set aside.
Finely chop the yellow onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chicken pieces and cook for 5–7 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add 1 tablespoon of olive oil and the butter. Sauté the chopped onion until it becomes translucent, about 5 minutes.
Stir in the minced garlic, turmeric powder, ground cumin, and cinnamon. Cook for 1–2 minutes until fragrant.
Add the drained rice to the skillet and stir well to coat it with the spices and onions. Cook for another 1–2 minutes, stirring frequently.
Pour in the chicken broth and stir in the remaining 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover the skillet tightly, and let the rice simmer for 15–18 minutes, or until the liquid is fully absorbed and the rice is tender.
While the rice is cooking, toast the pistachios in a dry frying pan over medium heat for 2–3 minutes until fragrant. Set aside.
Once the rice is cooked, gently fluff it with a fork and mix in the cooked chicken and toasted pistachios.
Sprinkle the chopped fresh cilantro on top for a burst of freshness before serving.
Serve warm as a complete meal or with a refreshing salad on the side.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 918 mg | 20% | |
*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.
