459 – Chicken Rice / الأرز بالدجاج

Dec 15, 2016 | Poultry

Prep time :

30 minutes

Cook time :

45 minutes

Serves :


Complexity :


Ingredients :

Chicken Ingredients:

  • A whole medium sized chicken
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons ground ginger
  • ¼ teaspoon ground turmeric
  • 2 teaspoons ground paprika
  • ½ lemon

Vegetable And Rice Ingredients:

  • 2 tomatoes
  • 1/2 onion
  • 1 cup green peas
  • 1 carrot
  • 1/2 red bell pepper
  • 2 garlic cloves
  • 2 bay leaves
  • 3 tablespoons vegetable oil
  • 1 teaspoon coriander powder
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • Salt and pepper, to taste
  • 2 cups basmati rice
  • 2 cups water (same cup used to measure the rice)


  • A large bunch of fresh cilantro

Directions :

Step 1: Prepare The Chicken
1- First, let’s cut the chicken. Remove the excess fat. Cut the chicken legs around the joints closest to the body and pull them out. Then remove the wings. Cut the breast area in half and slice off the meat from the body. Finally slice off the back area.
Note: Keep the chicken carcass for later to make homemade chicken stock.
2- Place the chicken in a large bowl and add the spices: pepper, salt, coriander powder, ginger, turmeric, and paprika. Squeeze half of the lemon over the chicken.
3- Mix the chicken, the spices, and lemon juice together until well incorporated.
4- Cover the bowl and marinate in the fridge for at least 30 minutes.

Step 2: Prepare The Vegetables And Rice
1- Let’s start with the red pepper. Chop the top, cut the pepper into quarters, remove the white membrane from inside each quarter, and slice into thin strips lengthwise. Then cut the strips into small cubes.
2- Peel the carrot. Chop the tips of the carrot, cut the carrot in half, and slice each half in the middle lengthwise. Remove the thick carrot core. Slice the carrot pieces into thin strips lengthwise then cut the strips into small cubes.
3- Thinly chop the onion.
4- Smash the garlic cloves then thinly chop them.
5- Peel the tomatoes and cut them into small cubes.
6- Now we need to wash the rice to remove excess starch. Place the rice in a large bowl and add cold water to it. Clean the rice with your fingers. You will notice the water will become cloudy. Remove this water and add new fresh water and clean the rice again. Do this 3 times until the water is not as cloudy.

Step 3: Cook The Chicken And Vegetables
1- On medium heat, add the vegetable oil to a deep skillet.
2- Once the oil is hot, add the chicken pieces and cook for 5 minutes each side to lock in all the flavors.
3- Remove the chicken pieces from the pan and reserve for later.
4- In the same pan that still has chicken juices, add the chopped onion and garlic. Mix with the sauce and cook for a few minutes.
5- Add the chopped tomatoes and continue cooking for 5 minutes.
6- Add the chopped red bell pepper and carrot. Mix and continue cooking for another 5 minutes.
7- Add the spices: paprika, ground ginger, coriander powder, turmeric, pepper, and salt. Mix and cook for another few minutes.
8- Return the chicken pieces to the pot.
9- Add the green peas.
10- Add the water and the bay leaves.
11- Cover the pot and let the chicken and veggies cook on medium-high heat for around 20 minutes.

Step 4: Cook The Rice
1- Drain the rice from the water and add it to the pot. Spread the rice evenly in the pot.
2- Reduce the heat to medium, cover the pot, and let the rice cook with the chicken and vegetables for around 20 minutes until the rice absorbs all the water.
3- Once the rice is done, remove the bay leaves.
4- Finely chop fresh cilantro and add it to the rice and chicken. Gently mix in all the ingredients. Serve immediately.

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