17 May, 2016
Billy O’s Indian Chicken and Rice
The spices in this recipe are amazing. I have tried and tried to make good Indian food and this recipe hit the nail on the head. I can’t wait to serve this again soon.
Ingredients
- 4 cups chicken stock
- 2 tbsp olive oil
- 8-10 boneless skinless chicken thighs or breasts
- 1 medium onion
- 1 garlic clove (chopped, minced or crushed)
- 0.5 tsp ground cinnamon
- 1.5 tsp ground turmeric
- 1.5 tsp ground cumin
- 1.5 tsp curry powder
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 2 cups basmati rice rinsed and drained
Servings: Units
Instructions
Prep
- Preheat oven to 375°F and grease a 9x13-inch baking dish. Boil water, add chicken bouillon (for chicken stock), and simmer till dissolved. Rub chicken with half the spices (except the garlic).
Frying
- Heat the olive oil in a large frying pan on med-high and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate. In same skillet sauté onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner. Add the cooked basmati rice and stir for about 30 seconds to 1 minute until well coated.
Baking
- Spread rice into the baking dish and place the chicken thighs on top of the rice. Carefully pour in the chicken stock and cover the baking dish tightly with foil. Bake for 40-45 minutes. Serve.
Share this Recipe
One thought on : 1
I’m definitely gonna be trying this soon. It looks so easy and delicious.