Golden Spiced Chicken and Rice Pilaf

Tender chicken thighs simmered in a vibrant, aromatic blend of Indian-inspired spices, served with fluffy basmati rice pilaf cooked in rich broth.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.00/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• classic
• comfort food
• one-pot
• sauté
• savory
• spicy

Ingredients

• 1.5 pound chicken thighs (boneless, skinless)
• 1 cup basmati rice (uncooked)
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 cup chicken broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon olive oil
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Season the chicken thighs generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
3. Add the remaining 1 tablespoon olive oil to the skillet, then add the yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
4. Stir in the ground turmeric, ground cumin, ground coriander, garam masala, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute, stirring constantly, to toast the spices.
5. Add the basmati rice to the skillet and stir to coat it with the spices. Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the skillet.
6. Return the seared chicken thighs to the skillet, nestling them into the rice. Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).
7. Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork.
8. Serve hot, garnished with fresh cilantro if desired.

Notes

A comforting and flavorful dish that comes together quickly for a weeknight meal. Adjust spice levels to your preference.

Nutrition (per serving)

• Calories: 538
• Protein: 47 g
• Carbohydrates: 41.9 g
• Fat: 17.7 g
• Fiber: 1.6 g
• Sodium: 755 mg
• Saturated Fat: 3.6 g
• Sugar: 1.5 g
• Cholesterol: 170 mg