Chicken And Rice

15 mins
Serves 1
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Directions

  1. 1Prepare the spice rub by combining coriander, paprika, allspice, cardamom, and clove.
  2. 2Lightly dust the spice rub on boneless, skinless chicken thighs.
  3. 3Generously cover the chicken thighs with salt.
  4. 4Place the seasoned chicken thighs into a hot oiled pan to get them nice and crusty.
  5. 5Remove the chicken once it has developed some color; it will still be raw on the inside.
  6. 6Add raw onion to the beautifully flavored oil in the pan.
  7. 7Once the onion is slightly toasted, add fresh chopped garlic.
  8. 8Optionally, but highly recommended, add in some ghee.
  9. 9Add washed short grain rice to the pan and toast it.
  10. 10Re-season the rice with the same spices used earlier for the chicken.
  11. 11Cover the rice with water or stock.
  12. 12Taste the liquid and adjust with salt if necessary.
  13. 13Return the chicken to the pan and bring everything to a boil.
  14. 14Once it starts to boil, cover the pan with a lid and drop it to a simmer.
  15. 15Cook for about 15 to 20 minutes.
  16. 16For the quick white sauce, add a little bit of mayo to some yogurt.
  17. 17Add white vinegar, salt, and pepper to the white sauce mixture.
  18. 18Chop up the cooked chicken.
  19. 19Serve the chicken and rice, topping it with a little white sauce.

Ingredients

  • boneless, skinless chicken thighs
  • coriander
  • paprika
  • allspice
  • cardamom
  • clove
  • salt
  • oil
  • raw onion
  • fresh chopped garlic
  • ghee
  • washed short grain rice
  • water or stock
  • mayo
  • yogurt
  • white vinegar
  • pepper

Equipment

panbowltongslidspoon

Tips

  • For creamier rice, use short grain rice.
  • For fluffy rice, use long grain rice.