DinnerMain Course

Chicken 'N Rice Delight

Name: Chicken 'N Rice Delight
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 900 g bone-in chicken thigh about 4 pieces; 1,200 ml water; 1 tsp salt; 0.5 tsp black pepper freshly ground; 240 g chickpea from one 400g can, rinsed and drained; 300 g long grain white rice rinsed; 0.25 tsp ground cardamom; 1 tsp unsalted butter; 2 tbsp sunflower seed raw; 120 g plain yogurt for serving

A comforting one-pot meal featuring tender shredded chicken and fluffy rice simmered in a savory, lightly spiced broth. A topping of cool yogurt and toasted sunflower seeds adds a delightful contrast in texture and flavor.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 871 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbone-in chicken thigh, about 4 pieces
1,200 mlwater
1 tspsalt
0.5 tspblack pepper, freshly ground
240 gchickpea, from one 400g can, rinsed and drained
300 glong grain white rice, rinsed
0.25 tspground cardamom

garnish

1 tspunsalted butter
2 tbspsunflower seed, raw
120 gplain yogurt, for serving

Equipment

fork · large pot · cutting board · knife · small skillet

The method

Step by step

1
In a large pot or Dutch oven, combine the chicken thighs, water, salt, and black pepper.
About 2 min
2
Bring the liquid to a boil over high heat, then reduce the heat to maintain a gentle simmer.
About 8 min
Cook’s note: Skim off any foam that rises to the surface for a clearer broth.
3
Cover the pot and let the chicken simmer for 25-30 minutes, or until it is cooked through and tender.
About 25 min
4
Carefully transfer the cooked chicken to a plate to cool slightly, leaving the broth in the pot.
About 2 min
5
Once the chicken is cool enough to handle, shred the meat from the bones using two forks. Discard the bones and any skin.
About 5 min
6
Return the shredded chicken to the broth in the pot and add the rinsed chickpeas.
About 1 min
7
Increase the heat and bring the broth back to a rolling boil.
About 3 min
8
Stir in the rinsed rice and the ground cardamom.
About 1 min
9
Reduce the heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and has absorbed the liquid.
About 18 min
Cook’s note: Avoid lifting the lid while the rice is cooking to prevent steam from escaping.
10
While the rice cooks, melt the butter in a small skillet over medium heat.
About 1 min
11
Add the sunflower seeds and toast for 2-3 minutes, stirring often, until golden brown and fragrant. Set aside.
About 2 min
Cook’s note: Watch the seeds carefully as they can burn quickly.
12
Remove the pot of chicken and rice from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This resting step allows the rice to steam and become fluffy.
13
Fluff the mixture with a fork and serve immediately, topped with a dollop of plain yogurt and a sprinkle of the toasted sunflower seeds.
About 2 min

Per serving

Nutrition

78%Score

Calories: 871kcal
Protein: 70.1g
Carbs: 75g
Fat: 30.9g
Fibre: 5.1g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop with a splash of water, or in the microwave.