PAKISTANI FOOD

Chicken, Rice, and Spices Bake

INGREDIENTSNutrition

SERVINGS 3-4UNITS US

• 4cups chicken stock
• 2tablespoons olive oil
• 8 -10boneless skinless chicken thighs
• 1medium onion
• 1garlic clove (chopped, minced or crushed)
• 1⁄2-3⁄4teaspoon ground cinnamon
• 1 1⁄2teaspoons ground turmeric
• 1 1⁄2teaspoons ground cumin
• 1 1⁄2teaspoons curry powder
• 1⁄2teaspoon cayenne pepper(optional) or 1⁄2 teaspoon chili powder (optional)
• 3⁄4-1teaspoon salt
• 2cups basmati rice, rinsed and drained or 2 cups regularmedium grain rice or 2 cupslong-grain rice

 

Check Out Our Top Chicken Thigh & Leg Recipe

DIRECTIONS

1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
2. Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
3. Sprinkle chicken with half the spices (except the garlic).
4. Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
5. In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
6. Add the rice and stir for about 30 seconds to 1 minute, till well coated.
7. Spread rice in the baking dish and place the chicken thighs over the rice.
8. Gently pour in the chicken stock and cover tightly with foil.
9. Bake for 40-45 minutes.