Persian Style Chicken with Rice
A heartwarming dish of tender chicken and fragrant basmati rice, seasoned with warm spices, perfect for cozy autumn dinners.
Ingredients
Main Ingredients
- 2 cups basmati rice Authentic basmati enhances flavor and texture.
- 4 pieces chicken thighs, skin-on and bone-in Can substitute with chicken breasts or a whole chicken.
- 1 large onion, finely sliced Saute for flavor base.
- 3 cloves garlic, minced Adds aroma and taste.
- 1 teaspoon turmeric Gives the dish a warm color and flavor.
- 1 teaspoon cumin Provides depth of flavor.
- Salt and pepper to taste Adjust seasonings to preference.
- 4 cups chicken broth For cooking the rice and chicken.
- 1/4 cup olive oil Used for sautéing the onions.
- 1/4 cup fresh parsley, chopped For garnishing before serving.
Instructions
Preparation
- Rinse basmati rice in cold water until the water runs clear. Soak the rice for 30 minutes, then drain it.
- In a large pot, heat olive oil over medium heat. Add the sliced onions and sauté until golden brown.
- Season the chicken thighs with salt, pepper, turmeric, and cumin. Push the onions to the side of the pot and add the chicken. Brown the chicken on both sides, approximately 5-7 minutes per side.
Cooking
- Stir in the minced garlic, then add the drained rice to the pot. Stir to coat the rice with the flavors from the chicken and onions.
- Pour in the chicken broth, ensuring the rice is submerged. Bring to a boil, then reduce the heat, cover, and simmer for about 20-25 minutes or until the rice is tender and the liquid is absorbed.
Serving
- Once done, fluff the rice with a fork and serve hot, garnished with chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Can freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 24gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 1g
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