Description
A comforting dish featuring tender chicken, fluffy Basmati rice, and flavorful vegetables, creating a warm and inviting meal perfect for any occasion.
Ingredients
Scale
- 1 1/2 lbs chicken breast or thigh, cubed
- Oil for frying
- Salt and black pepper
- 2 tbsp butter
- 1 large onion, diced
- 3 medium carrots, diced
- 6 garlic cloves, finely minced
- 1/2 tsp ground coriander
- 1/8 tsp ground cumin
- 1 tsp salt, add more to taste
- Ground black pepper
- 2 cups long-grain Basmati rice
- 4 cups chicken broth
- 2 tbsp fresh chopped parsley
- Pickles and pickled tomatoes, for serving
- Sour cream, for serving (optional)
Instructions
- Season the cubed chicken with salt and black pepper. Set it aside and heat oil in a skillet over medium heat.
- Add the chicken pieces in a single layer, sear for 5-7 minutes until golden brown, then remove from the pan.
- Reduce heat and add butter to the same skillet, melting it and adding the diced onion and minced garlic, sautéing for 3-4 minutes.
- Toss in the diced carrots, cooking for another 4-5 minutes until slightly softened.
- Add ground coriander, cumin, salt, and pepper, mixing well before stirring in the Basmati rice and toasting for 2 minutes.
- Pour in the chicken broth, scraping the bottom of the pan to catch any flavorful bits, then return the chicken and stir to combine.
- Bring to a gentle simmer, cover, and reduce heat to low, cooking undisturbed for 18-20 minutes until rice is fluffy.
- Fluff with a fork, fold in the fresh parsley, and serve hot with pickles, tomatoes, and sour cream if desired.
Notes
For added customization, swap in favorite vegetables or spices. Make-ahead components can be stored separately.
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg