Basmati Rice With Chicken And Vegetables
Prep Time
40 minutes
Porties
Serveert 4
Niveau
Easy
Looking for a meal that’s easy, packed with flavor, and makes you feel like a kitchen pro? This spiced chicken and golden rice has it all—bold spices, colorful veggies, and just one pan to clean! Toss your chicken in aromatic spices, sear to perfection, then cook up fluffy, veggie-packed rice in the same pan. The result? A dish so good, you might not even want to share.
Ingrediënten
Chop all the vegetables (yellow onion, bell peppers, carrot, parsley) and chicken thighs ahead of time for faster and smoother cooking.
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Serve this dish with a fresh salad (e.g., cucumber-tomato) or a creamy yogurt dip with mint and garlic.
Add other vegetables like zucchini, peas, or corn if desired.
If you prefer less spicy food, reduce or omit the cayenne pepper. For extra heat, add finely chopped red chilies to the rice mixture.
This recipe is ideal for larger groups. Double the ingredients to cook for more people or freeze portions for later.
Looking for a meal that’s easy, packed with flavor, and makes you feel like a kitchen pro? This spiced chicken and golden rice has it all—bold spices, colorful veggies, and just one pan to clean! Toss your chicken in aromatic spices, sear to perfection, then cook up fluffy, veggie-packed rice in the same pan. The result? A dish so good, you might not even want to share.
Stappenplan
1 Place the chicken thighs in a deep bowl. Add ras el hanout, garlic powder, salt, onion powder, and cayenne powder. Mix well to ensure the chicken is fully coated with the spices. |
2 Heat 25 ml of olive oil in a heavy-bottomed skillet over medium heat. Place the chicken thighs in the pan and cook for 5–6 minutes on each side, or until cooked through and golden brown. |
3 Remove the chicken from the pan and set aside. Keep the pan on the heat for the next step. |
4 Reheat the same skillet with 15 ml of olive oil over medium heat. Add the chopped yellow onion, finely chopped red and green bell peppers, diced carrot, and chopped parsley. Sauté for 3–4 minutes until the vegetables soften slightly. Add the basmati rice, along with turmeric powder, ras el hanout, coriander powder, garlic powder, and cayenne powder. Crumble the chicken stock cube over the rice and mix well. Pour in the boiled water and stir. Increase the heat. Once boiling, reduce the heat to low. Cover the pan and let it simmer for 10–15 minutes, or until the rice has absorbed all the water. |
5 Meanwhile, slice the cooked chicken thighs into strips. Once the rice is cooked, place the chicken strips on top of the rice. Let it sit for another 2 minutes with the lid on, allowing the flavors to meld. Serve warm and garnish with extra parsley, if desired. |
