Hoofdgerecht
One Pan Chicken and Rice
1 u 15 minVoor 5Nutri-Score C€€
C
1 u 15 min
1 u 15 minOne Pan Chicken and Rice
recept van
Eman Neamat
@eman_inthekitchen
10 recepten
26 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
boneless skinless chicken thighsVlees5 stukken
garlic powder (divided between chicken and rice)Kruiden en specerijen2 stukken
onion powder (divided between chicken and rice)Kruiden en specerijen2 stukken
dried oregano (divided between chicken and rice)Kruiden en specerijen2 stukken- seasoned saltKruiden en specerijen1 stuk
- lemon pepperKruiden en specerijen1 stuk
paprika (divided between chicken and rice)Kruiden en specerijen2 stukken
ground cumin (divided between chicken and rice)Kruiden en specerijen1 stuk
extra virgin olive oilVoorraadkast80 ml
basmati rice (washed and soaked in warm water)Granen400 g
onion (medium, chopped)Groente en fruit1 stuk
garlic (cloves, minced)Groente en fruit5 stukken
orange bell pepper (chopped)Groente en fruit1 stuk- jalapeño (partially deseeded, chopped)Groente en fruit1 stuk
chicken bouillon powder (tablespoon)Voorraadkast1 stuk- turmericKruiden en specerijen1 stuk
salt (divided between rice and tomato salad)Kruiden en specerijen2 stukken
tomato paste (tablespoons)Voorraadkast2 stukken- chicken stockVoorraadkast720 ml
- mini cucumbers (sliced)Groente en fruit2 stukken
- cherry tomatoes (halved)Groente en fruit150 g
red onion (half, thinly sliced)Groente en fruit1 stuk
lemon (juiced)Groente en fruit1 stuk
fresh parsley (chopped, for garnish)Groente en fruit10 g- lemon slices (for garnish)Groente en fruit4 stukken
per portie
Voedingswaarden
577kcal
- Koolhydraten
- 68 g
- Eiwitten
- 29 g
- Vetten
- 21 g
wat u gebruikt
Keukengerei
Hapjespan
Mengkom
Vergiet
stap voor stap
Bereiding
- Stap 1
Wash and soak the rice
- Wash the rice until the water runs clear.
- Soak the rice in warm water.
- Stap 2
Season the chicken
- Pat the chicken thighs dry.
- Coat the chicken with the garlic powder, onion powder, oregano, seasoned salt, lemon pepper, paprika, cumin and olive oil.
- Stap 3
Sear the chicken
- Heat a large deep pan over medium-high heat.
- Cook the chicken for 4–5 minutes per side, turning once, until golden.
- Remove the chicken from the pan and set aside on a plate.
- Stap 4
Sauté the aromatics
- In the same pan, add the onion, garlic, bell pepper and jalapeño.
- Cook, stirring, until fragrant.
- Stap 5
Build the rice
- Add the paprika, turmeric, garlic powder, onion powder, oregano, cumin, chicken bouillon powder and tomato paste, mix and cook.
- Strain the rice and add it to the pan, stirring well.
- Pour in the chicken stock and add the salt, then stir.
- Stap 6
Cook the chicken with the rice
- Return the chicken to the pan on top of the rice along with its juices.
- Cover with the lid and cook until the liquid reduces slightly.
- Lower the heat to low and cook without stirring.
- Stap 7
Rest and serve
- Turn off the heat and let the pan rest.
- Garnish with fresh parsley and lemon slices.
- Serve with cucumber yogurt salad and tomato cucumber salad.
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