HOW TO MAKE ONE POT CHICKEN AND RICE

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor and moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more affordable.

Wash chicken thighs with fresh lemon and slice through to allow marinade to infuse.

Season chicken with turmeric powder, salt, grated ginger, garlic, cinnamon powder, all-purpose seasoning, dry thyme, smoked paprika, and black pepper.

Add yogurt to the chicken (optional: substitute with coconut if dairy-free) and fresh lemon juice, then marinate for 30 minutes to 1 hour in the fridge.

Heat coconut oil in a pan over medium heat.

Cook marinated chicken for about 10 minutes until caramelized on both sides, then set aside.

In the same pan, add sliced white onion and more oil if desired, along with bay leaves, star anise, cardamom, curry powder, and green chilies; cook for about 2 minutes.

Add coconut milk to the pan, then add washed and soaked basmati rice, seasoning with salt and garam masala (or substitute with cumin or coriander powder).

Pour in warm water to maintain cooking temperature, then add the chicken back to the pan and cover.

Cook for about 20 minutes, then add spring onion, red bell peppers, and desiccated coconut; steam for about 5 minutes until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary