Description
A flavorful and comforting one-pot chicken and rice dish infused with aromatic spices and topped with a spicy black pepper sauce. Perfect for a quick weeknight dinner, this recipe combines tender chicken thighs with fragrant rice, all cooked together in a single pan for easy cleanup and maximum flavor.
Ingredients
Units
Scale
Chicken and Spices
- 6 Chicken Thighs
- 1.5 cups White Rice (uncooked)
- 1.5 tbsp Garlic Minced
- 1 tsp Black Pepper
- 1 tsp Paprika
- 0.5 tsp Cumin
- 1.5 tsp Salt
- 1/2 tsp Turmeric
- 1/4 tsp Garlic Powder (optional)
Additional Ingredients
- 2 Shallots, chopped
- 2.5 cups Chicken Stock or Water
- Green Onion, sliced (for garnish)
Optional Black Pepper Sauce
- 2.5 tbsp Dark Soy Sauce
- 1 tbsp Sugar
- 0.5 tbsp Sesame Seeds
- 0.5 tbsp Black Pepper
Instructions
- Season the Chicken: Mix paprika, cumin, salt, black pepper, turmeric, and garlic powder in a small bowl. Rub this seasoning mixture all over the chicken thighs ensuring they are well coated.
- Cook the Chicken: Heat a pan over medium-high heat with a drizzle of oil. Place the chicken thighs skin side down and cook for 4 minutes until browned. Flip and cook the other side for another 4 minutes. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add chopped shallots and minced garlic. Sauté for 1-2 minutes until fragrant, scraping up any browned bits from the chicken.
- Add Rice: Add the uncooked rice to the pan and stir well, allowing the rice to soak up the flavors and oils from the aromatics and chicken juices.
- Pour in Broth and Cook Rice: Return the chicken to the pan, place it on top of the rice, and pour in chicken stock or water. Cover the pan with a lid and cook on medium heat for 20-25 minutes, or until the liquid is absorbed and rice is tender.
- Prepare Black Pepper Sauce: In a small bowl, mix dark soy sauce, sugar, sesame seeds, and black pepper. Set aside.
- Finish and Serve: Once cooked, optionally increase the heat to medium-high, drizzle the black pepper sauce over the rice and chicken, and stir gently to combine. For added texture, let the rice crisp on the bottom for a few extra minutes before serving. Garnish with sliced green onions.
Notes
- Ensure the chicken thighs are well coated with spices for maximum flavor.
- Feel free to add vegetables like peas or bell peppers for more color and nutrition.
- For a spicier version, include a dash of chili powder or hot sauce.
- Use a non-stick pan to help the rice crisp up nicely if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
