Imagine a dish that combines tender, perfectly spiced chicken, fluffy basmati rice, and mouthwatering sauces that will transport your taste buds straight to the vibrant streets of Middle Eastern cuisine. This Halal Chicken Over Rice recipe is not just a meal—it's a culinary experience that promises to become your new favorite weeknight dinner. Whether you're a cooking novice or a seasoned chef, this recipe will have you creating restaurant-quality goodness right in your own kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 cups basmati rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups chicken broth
- Fresh parsley for garnish
- White sauce for serving
- Hot sauce for serving
Instructions
- Begin by preparing your ingredients. Dice the onion, mince the garlic, and set aside. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. This will help the rice cook fluffy and separate.
- In a large bowl, combine the boneless, skinless chicken thighs with ground cumin, ground coriander, paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate for about 10-15 minutes for better flavor.
- While the chicken is marinating, heat a large skillet or frying pan over medium heat. Add a drizzle of olive oil to the pan. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pan and cook for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant.
- Add the marinated chicken thighs to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
- In the same skillet, add the rinsed basmati rice. Stir it into the remaining juices and sauté for about 1-2 minutes to lightly toast the rice.
- Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
- While the rice is cooking, prepare the white sauce and hot sauce for serving. You can use store-bought sauces or make your own white sauce by mixing yogurt, mayonnaise, lemon juice, garlic powder, and a pinch of salt.
- Once the rice is cooked, fluff it with a fork. Serve the rice on plates, topped with the sliced chicken. Garnish with freshly chopped parsley for a pop of color and added flavor.
- Drizzle the white sauce and hot sauce over the chicken and rice to taste. Enjoy your homemade Halal Chicken Over Rice!
Tips
- Rice Rinsing is Key: Always rinse your basmati rice thoroughly to remove excess starch. This ensures each grain is perfectly separate and fluffy.
- Marination Magic: Don't rush the marination process. Let the chicken sit with spices for at least 10-15 minutes to allow the flavors to deeply penetrate the meat.
- Temperature Matters: Use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (75°C).
- Sauce Game Strong: For the most authentic experience, take a few extra minutes to make your own white sauce. The homemade version always tastes better than store-bought.
- Garnish Generously: Fresh parsley isn't just for looks—it adds a bright, fresh flavor that complements the rich, spiced chicken.Pro tip: For extra flavor, consider toasting your whole spices before grinding them, or using fresh spices for maximum taste impact!
Nutrition Facts
Calories: 311kcal
Carbohydrates: 29g
Protein: 18g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 50mg
