One Pot Chicken and Rice with Ginger and Cumin

Hello and welcome to Sunday Supper! Today I have a universal comfort food. You may be thinking, nah – it’s summertime. But the flavor and satisfaction of the chicken and rice combination transcends all seasons and cultures. Today’s recipe is an Indian-inspired pot of chicken and rice; with ginger, cumin, garlic and mustard seeds. We will serve it with fresh cilantro, yogurt and hot sauce. This is an easy recipe with a ton of amazing flavor. Let’s get right to it!

One Pot Chicken and Rice Prep

I have 2 pounds of boneless, skinless chicken thighs; 2 large shallots, thinly sliced; 2 tablespoons each of grated fresh ginger and pressed garlic; 3 tablespoons of unsalted butter; cumin seeds and brown mustard seeds; 1/2 cup of raisins, 2 cups of Basmati rice and 3 cups of unsalted chicken stock.

Heat 2 tablespoons of olive oil in a large dutch oven, or other heavy large pot. Add about half the halved chicken thighs and season with kosher salt and black pepper. Brown both sides of the thighs and transfer to a small sheet tray or plate. Repeat with the remaining chicken thighs.

Building the Flavors

In the now empty pot, add another tablespoon of olive oil and the butter. Turn the heat up to medium and add the shallots. Cook the shallots in the melted butter until they are softened.

Then add the cumin and mustard seeds, the ginger and garlic. Stir to combine and cook for about 2 minutes, until very fragrant.

Then add the rice and raisins. Season with kosher salt and black pepper and stir together to coat all the rice and raisins in the butter and spices.

Add the broth and scrape up all the brown bits on the bottom. Then, nestle the chicken thighs back into the pot. Pour any juices in the sheet tray from the chicken into the pot.

Increase the heat and bring the pot to a boil. Then reduce the heat and cover. Set a timer for 15 minutes.

Check the rice after 15 minutes, if the rice is tender and cooked through, cut the heat. Sprinkle carrot slices on top and replace the lid on the pot to let the carrots steam for 5 minutes.

While the carrots are steaming, we can get the condiments ready: I have some whole milk plain yogurt, fresh cilantro and hot sauce. Spoon a serving of One Pot Chicken and Rice with Ginger and Cumin into a wide shallow bowl.

One Pot Chicken and Rice with Ginger and Cumin

Top each serving with cilantro leaves, yogurt and hot sauce if desired and serve!

This dish is really wonderful; a comforting and satisfying bowl of chicken and rice, with a little heat from the mustard seeds, the warming ginger and garlic, with beautifully fragrant cumin seeds. The yogurt is a wonderful condiment, cooling and tangy, it really elevates the flavors. Please do make this Indian-inspired one pot chicken and rice dish! If you’re in the mood for another chicken and rice dish, try: my Chicken Teriyaki Rice Bowl, or Thai Basil Chicken Stir Fry. Take care and be well, xo Kelly

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One Pot Chicken and Rice with Ginger and Cumin

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Dinner, Main Course – Indian-inspired

By Adapted from Kay Chun, via NYT Cookingvia – Serves: 4

Prep Time: 25 Minutes – Cooking Time: 15 Minutes – Total Time: ~40 Minutes

Indian-inspired one pot Chicken and Rice with warming ginger, mustard seed and cumin; served with tangy yogurt, fresh cilantro and hot sauce.

Ingredients

• 3 tbsp. Olive Oil, divided
• 2 lbs. Boneless, Skinless Chicken Thighs, each thigh cut into 2 equal pieces
• Kosher salt and Black Pepper
• 3 tbsp. Unsalted Butter
• 2 Large Shallots, thinly sliced (about 1 cup)
• 2 tbsp. Fresh Ginger, grated
• 2 tbsp. Garlic, minced or pressed
• 1 tbsp. Brown Mustard Seeds
• 1 tbsp. Cumin Seeds
• 2 cups Basmati Rice
• 1/2 cup Raisins
• 3 cups Low-Sodium Chicken Broth
• 2 Medium Carrots, peeled and very thinly sliced into rounds
• 1/4 cup Chopped Fresh Cilantro
• Hot sauce and yogurt, for serving (optional)

Instructions

1

Heat 2 tablespoons of olive oil in a large dutch oven, or other heavy large pot. Add about half the halved chicken thighs and season with kosher salt and black pepper. Brown both sides of the thighs and transfer to a small sheet tray or plate. Repeat with the remaining chicken thighs.

2

In the now empty pot, add the remaining tablespoon of olive oil and the butter. Turn the heat up to medium and add the shallots. Cook the shallots in the melted butter until they are softened.

3

Then add the cumin and mustard seeds, the ginger and garlic. Stir to combine and cook for about 2 minutes, until very fragrant.

4

Then add the rice and raisins. Season with kosher salt and black pepper and stir together to coat all the rice and raisins in the butter and spices.

5

Add the broth and scrape up all the brown bits on the bottom. Then, nestle the chicken thighs back into the pot. Pour any juices in the sheet tray from the chicken into the pot.

6

Increase the heat and bring the pot to a boil. Then reduce the heat and cover. Set a timer for 15 minutes.

7

Check the rice after 15 minutes, if the rice is tender and cooked through, cut the heat. Sprinkle carrot slices on top and replace the lid on the pot to let the carrots steam for 5 minutes.

8

Spoon a serving into a wide shallow bowl, top each serving with cilantro leaves, yogurt and hot sauce if desired and serve!

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