One-Pot Rice and Chicken Thighs

Ingredients

• 3 tbsp olive oil
• 1 onion (finely chopped)
• 400 g chicken thighs
• 1 chicken stock cube (crumbled)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 0.5 tsp coriander powder
• 0.5 tbsp paprika powder
• 1 tbsp tomato paste
• 1 carrot (grated)
• 1 cup basmati rice (rinsed and drained)
• 1.5 cup water
• 0.5 cup parsley (chopped)

Steps

1. 1

   Heat the olive oil in a medium pot over medium heat. Add the finely chopped onion and cook for 5–6 minutes, until soft and golden.

2. 2

   Place the chicken thighs on top of the onions. Season with the salt and black pepper, then sear for about 5 minutes on each side until lightly golden.

3. 3

   Stir in the turmeric, cumin, coriander powder, and paprika, mixing to coat the chicken and onions evenly.

4. 4

   Add the tomato paste and cook for 1 minute.

5. 5

   Stir in the grated carrot.

6. 6

   Crumble in the chicken stock cube and mix everything together.

7. 7

   Add the rinsed and drained basmati rice and the water. Stir gently, bring to a boil, then cover the pot and reduce the heat to low.

8. 8

   Simmer for about 20 minutes, until the rice is tender and the water has been absorbed.

9. 9

   Turn off the heat and let the pot sit, covered, for 5 minutes.

10. 10

    Add the chopped parsley and gently fluff the rice with a fork. Serve warm.

Nutrition per serving

• dinner
• main course
• one-pot
• stovetop
• gluten-free
• dairy-free
• chicken
• rice