Kossman Chicken Rice

Nutriscore Rating: 72/100

Experience the bold, aromatic flavors of Kossman Chicken Rice, a one-pot wonder that combines tender, golden-seared chicken thighs with perfectly spiced basmati rice. Infused with a fragrant blend of cumin, turmeric, and cinnamon, this dish offers a tantalizing balance of warmth and earthiness. The fluffy, butter-coated rice soaks up the rich essence of chicken stock and toasted spices, while caramelized onions, garlic, and ginger add depth to every bite. Ready in under an hour, this hearty and satisfying meal is perfect for family dinners or special occasions. Garnish with fresh cilantro for a burst of color and freshness, and let your taste buds travel to a world of irresistible flavor. Keywords: chicken rice recipe, spiced basmati rice, one-pot chicken dinner, aromatic rice dish, easy weeknight meal.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 4 pieces chicken thighs (bone-in and skin-on)
• 1.5 cups basmati rice
• 1 large yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 piece cinnamon stick
• 2 leaves bay leaves
• 3 cups chicken stock
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper

📝 Instructions

11 steps

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain completely.

2. Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.

3. Season the chicken thighs with 1 teaspoon of salt and the black pepper. Add the chicken thighs to the pot (skin-side down) and sear until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.

4. In the same pot, add the remaining 1 tablespoon of oil and 1 tablespoon of butter. Add the cumin seeds and cook for 30 seconds, or until aromatic.

5. Stir in the chopped onion, garlic, and grated ginger. Cook until the onion is golden brown, about 5-6 minutes.

6. Add the ground coriander, turmeric, paprika, cinnamon stick, and bay leaves. Stir and cook for 1 minute to toast the spices.

7. Add the drained rice to the pot and gently stir to coat it in the spices and aromatics. Cook for 2 minutes, allowing the flavors to infuse into the rice.

8. Nestle the seared chicken thighs on top of the rice. Pour in the chicken stock and sprinkle the remaining 0.5 teaspoon of salt over the top.

9. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it cook undisturbed for 20-25 minutes, or until the rice is fluffy and the chicken is cooked through.

10. Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

11. Fluff the rice gently with a fork and garnish with fresh cilantro, if desired. Serve hot and enjoy!

Nutrition Facts

1 serving (653.7g)

Calories		880
% Daily Value*
Total Fat		54.3 g	70%
	Saturated Fat	15.7 g	78%
	Polyunsaturated Fat	3.9 g
Cholesterol		267 mg	89%
Sodium		1072 mg	47%
Total Carbohydrate		30.1 g	11%
	Dietary Fiber	2.0 g	7%
	Total Sugars	2.6 g
Protein		63.4 g	127%
Vitamin D		0.9 mcg	4%
Calcium		84 mg	6%
Iron		5.2 mg	29%
Potassium		720 mg	15%

*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.

Source of Calories

Fat: 1954 cal (56.5%%)

Protein: 1019 cal (29.5%%)

Carbs: 483 cal (14.0%%)