One Pan Chicken and Rice

27 mins
Serves 2
tiktok.com

Directions

  1. 1In a cold pan, generously oil up chicken thighs.
  2. 2In a cold pan, generously oil up chicken thighs.
  3. 3In a cold pan, generously oil up chicken thighs.
  4. 4Add allspice, chili powder, paprika, garlic powder, coriander, and saffron to the chicken.
  5. 5Add allspice, chili powder, paprika, garlic powder, coriander, and saffron to the chicken.
  6. 6Add allspice, chili powder, paprika, garlic powder, coriander, and saffron to the chicken.
  7. 7Massage the spices into the chicken.
  8. 8Massage the spices into the chicken.
  9. 9Massage the spices into the chicken.
  10. 10Turn the heat to medium-high to render out the fat and crisp up the chicken skin.
  11. 11Turn the heat to medium-high to render out the fat and crisp up the chicken skin.
  12. 12Turn the heat to medium-high to render out the fat and crisp up the chicken skin.
  13. 13Flip the chicken when the skin is crispy.
  14. 14Flip the chicken when the skin is crispy.
  15. 15Flip the chicken when the skin is crispy.
  16. 16Remove the chicken from the pan and set aside.
  17. 17Remove the chicken from the pan and set aside.
  18. 18Remove the chicken from the pan and set aside.
  19. 19Add red bell pepper, white onion, and jalapeno to the same pan.
  20. 20Add red bell pepper, white onion, and jalapeno to the same pan.
  21. 21Add red bell pepper, white onion, and jalapeno to the same pan.
  22. 22Add washed basmati rice to the pan and toast for a few minutes.
  23. 23Add washed basmati rice to the pan and toast for a few minutes.
  24. 24Add washed basmati rice to the pan and toast for a few minutes.
  25. 25Add water or stock to the rice.
  26. 26Add water or stock to the rice.
  27. 27Add water or stock to the rice.
  28. 28Add chicken bouillon, cardamom, and a bay leaf once the liquid comes to a light boil.
  29. 29Add chicken bouillon, cardamom, and a bay leaf once the liquid comes to a light boil.
  30. 30Add chicken bouillon, cardamom, and a bay leaf once the liquid comes to a light boil.
  31. 31Add the chicken back to the pan.
  32. 32Add the chicken back to the pan.
  33. 33Add the chicken back to the pan.
  34. 34Add the resting juices to the pan.
  35. 35Add the resting juices to the pan.
  36. 36Add the resting juices to the pan.
  37. 37Cover and cook for 20 minutes.
  38. 38Cover and cook for 20 minutes.
  39. 39Cover and cook for 20 minutes.
  40. 40Add a little oil to an aluminum foil ramekin, throw in a lit charcoal and cover to smoke.
  41. 41Add a little oil to an aluminum foil ramekin, throw in a lit charcoal and cover to smoke.
  42. 42Add a little oil to an aluminum foil ramekin, throw in a lit charcoal and cover to smoke.
  43. 43Add toasted pine nuts to the rice.
  44. 44Add toasted pine nuts to the rice.
  45. 45Add toasted pine nuts to the rice.
  46. 46Add parsley to garnish.
  47. 47Add parsley to garnish.
  48. 48Add parsley to garnish.
  49. 49Serve with a spicy tomato salsa.
  50. 50Serve with a spicy tomato salsa.
  51. 51Serve with a spicy tomato salsa.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 1 a generous amount olive oil
  • 1 a generous amount olive oil
  • 1 a generous amount olive oil
  • 1 pinch allspice
  • 1 pinch allspice
  • 1 pinch allspice
  • 1 pinch chili powder
  • 1 pinch chili powder
  • 1 pinch chili powder
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch paprika
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch coriander
  • 1 pinch coriander
  • 1 pinch coriander
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 cup red bell pepper
  • 1 cup red bell pepper
  • 1 cup red bell pepper
  • 1 cup white onion
  • 1 cup white onion
  • 1 cup white onion
  • 1 cup jalapeno
  • 1 cup jalapeno
  • 1 cup jalapeno
  • 1 cup basmati rice
  • 1 cup basmati rice
  • 1 cup basmati rice
  • 1 cup water or stock
  • 1 cup water or stock
  • 1 cup water or stock
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 1 tsp chicken bouillon
  • 2 cardamom
  • 2 cardamom
  • 2 cardamom
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 cup pine nuts
  • 1 cup pine nuts
  • 1 cup pine nuts
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 serving spicy tomato salsa
  • 1 serving spicy tomato salsa
  • 1 serving spicy tomato salsa

Equipment

one pantongsgloves