Chicken and Rice Pilau with Tangy Cabbage Slaw

Name: Chicken and Rice Pilau with Tangy Cabbage Slaw
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 2 tablespoon vegetable oil; 1 yellow onion (thinly sliced); 4 clove garlic (minced); 1 piece fresh ginger (grated); 2 Roma tomatoes (diced); 2 tablespoon pilau spice blend; 1.5 cup Basmati white rice (rinsed); 3 cup chicken broth; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 0.5 head green cabbage (small, thinly sliced); 0.25 cup fresh cilantro (chopped); 2 tablespoon white vinegar; 1 teaspoon granulated sugar

A fragrant one-pot dish featuring tender chicken pieces and Basmati rice, richly infused with warm East African spices, perfectly balanced by a light and tangy cabbage and tomato salad.

Prep: 25 min
Cook: 50 min
Total: 1 hr 15 min
Servings: 4
Cuisine: Kenyan
Difficulty: Medium
Cost: $3.67/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein
Halal

Ingredients

1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
2 tablespoon vegetable oil
1 yellow onion (thinly sliced)
4 clove garlic (minced)
1 piece fresh ginger (grated)
2 Roma tomatoes (diced)
2 tablespoon pilau spice blend
1.5 cup Basmati white rice (rinsed)
3 cup chicken broth
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
0.5 head green cabbage (small, thinly sliced)
0.25 cup fresh cilantro (chopped)
2 tablespoon white vinegar
1 teaspoon granulated sugar

Instructions

Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium-high heat. Add sliced yellow onion and cook until deeply caramelized and slightly crispy, about 8-10 minutes. Remove half of the caramelized onions and set aside for garnish.
Add chicken thigh pieces to the pot with the remaining onions and cook until browned on all sides, about 5-7 minutes. Stir in minced garlic, grated fresh ginger, pilau spice blend, and diced Roma tomatoes. Cook for 2-3 minutes, stirring constantly until fragrant.
Stir in the rinsed Basmati white rice, ensuring it is well coated with the spice mixture. Pour in the chicken broth and add 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender.
While the pilau cooks, prepare the Cabbage Slaw: In a medium bowl, combine the thinly sliced green cabbage, diced Roma tomato, chopped fresh cilantro, white vinegar, granulated sugar, and a pinch of salt and black pepper. Toss well and let sit for at least 10 minutes to allow flavors to meld.
Once pilau is cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Serve hot, garnished with the reserved caramelized onions and a side of the tangy cabbage slaw.

Notes

Rinsing the Basmati rice removes excess starch and prevents stickiness, ensuring a fluffier pilau. The caramelized onions add a crucial depth of flavor; do not rush this step. Adjust the amount of pilau spice blend to your preferred intensity.

Nutrition (per serving)

Calories: 592
Protein: 43.4 g
Carbohydrates: 75.4 g
Fat: 16.7 g
Fiber: 5.3 g
Sodium: 1437 mg
Saturated Fat: 3.2 g
Sugar: 10 g
Cholesterol: 144 mg