Chicken 'N Rice Delight
A comforting one-pot meal featuring tender shredded chicken and fluffy rice simmered in a savory, lightly spiced broth. A topping of cool yogurt and toasted sunflower seeds adds a delightful contrast in texture and flavor.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 871 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbone-in chicken thigh, about 4 pieces
- 1,200 mlwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 240 gchickpea, from one 400g can, rinsed and drained
- 300 glong grain white rice, rinsed
- 0.25 tspground cardamom
garnish
- 1 tspunsalted butter
- 2 tbspsunflower seed, raw
- 120 gplain yogurt, for serving
Equipment
fork · large pot · cutting board · knife · small skillet
The method
Step by step
- 1
In a large pot or Dutch oven, combine the chicken thighs, water, salt, and black pepper.
About 2 min
- 2
Bring the liquid to a boil over high heat, then reduce the heat to maintain a gentle simmer.
About 8 min
Cook’s note: Skim off any foam that rises to the surface for a clearer broth.
- 3
Cover the pot and let the chicken simmer for 25-30 minutes, or until it is cooked through and tender.
About 25 min
- 4
Carefully transfer the cooked chicken to a plate to cool slightly, leaving the broth in the pot.
About 2 min
- 5
Once the chicken is cool enough to handle, shred the meat from the bones using two forks. Discard the bones and any skin.
About 5 min
- 6
Return the shredded chicken to the broth in the pot and add the rinsed chickpeas.
About 1 min
- 7
Increase the heat and bring the broth back to a rolling boil.
About 3 min
- 8
Stir in the rinsed rice and the ground cardamom.
About 1 min
- 9
Reduce the heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and has absorbed the liquid.
About 18 min
Cook’s note: Avoid lifting the lid while the rice is cooking to prevent steam from escaping.
- 10
While the rice cooks, melt the butter in a small skillet over medium heat.
About 1 min
- 11
Add the sunflower seeds and toast for 2-3 minutes, stirring often, until golden brown and fragrant. Set aside.
About 2 min
Cook’s note: Watch the seeds carefully as they can burn quickly.
- 12
Remove the pot of chicken and rice from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting step allows the rice to steam and become fluffy.
- 13
Fluff the mixture with a fork and serve immediately, topped with a dollop of plain yogurt and a sprinkle of the toasted sunflower seeds.
About 2 min
Per serving
Nutrition
- Calories
- 871kcal
- Protein
- 70.1g
- Carbs
- 75g
- Fat
- 30.9g
- Fibre
- 5.1g
- Sugar
- 3.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of water, or in the microwave.
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