Chicken 'N Rice Delight

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Steg för steg

1. 1

   In a large pot or Dutch oven, combine the chicken thighs, water, salt, and black pepper.

   Cirka 2 min

2. 2

   Bring the liquid to a boil over high heat, then reduce the heat to maintain a gentle simmer.

   Cirka 8 min

   Kockens tips: Skim off any foam that rises to the surface for a clearer broth.

3. 3

   Cover the pot and let the chicken simmer for 25-30 minutes, or until it is cooked through and tender.

   Cirka 25 min

4. 4

   Carefully transfer the cooked chicken to a plate to cool slightly, leaving the broth in the pot.

   Cirka 2 min

5. 5

   Once the chicken is cool enough to handle, shred the meat from the bones using two forks. Discard the bones and any skin.

   Cirka 5 min

6. 6

   Return the shredded chicken to the broth in the pot and add the rinsed chickpeas.

   Cirka 1 min

7. 7

   Increase the heat and bring the broth back to a rolling boil.

   Cirka 3 min

8. 8

   Stir in the rinsed rice and the ground cardamom.

   Cirka 1 min

9. 9

   Reduce the heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and has absorbed the liquid.

   Cirka 18 min

   Kockens tips: Avoid lifting the lid while the rice is cooking to prevent steam from escaping.

10. 10

    While the rice cooks, melt the butter in a small skillet over medium heat.

    Cirka 1 min

11. 11

    Add the sunflower seeds and toast for 2-3 minutes, stirring often, until golden brown and fragrant. Set aside.

    Cirka 2 min

    Kockens tips: Watch the seeds carefully as they can burn quickly.

12. 12

    Remove the pot of chicken and rice from the heat and let it rest, covered, for 5 minutes.

    Cirka 5 min

    Kockens tips: This resting step allows the rice to steam and become fluffy.

13. 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.

    Cirka 2 min