One Pot Chicken and Tomato Rice
This one-pot chicken and rice meal leverages savory chicken juices to season and enrich the rice as it cooks.
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Instructions
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Rinse and soak 1 1/2 cups basmati rice in cold water for 20 minutes, then drain thoroughly.
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Pat 4 bone-in, skin-on chicken thighs dry and season with 1/2 tsp black pepper, 1 tsp garam masala, and 1/2 tsp fine salt.
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Heat 2 tbsp neutral cooking oil in a large skillet over medium-high. Sear chicken, skin-side down, until deeply golden (8 minutes), then flip and brown for 3 minutes. Transfer chicken to a plate, retaining pan fat.
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Reduce heat to medium. Add 1 finely chopped yellow onion; cook, stirring, until softened and lightly browned (4 minutes).
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Stir in 3 finely chopped garlic cloves, 1 tbsp finely chopped ginger, 1 finely chopped serrano chile, 2 tsp tomato paste, 1/4 tsp ground turmeric, the remaining 1 tsp garam masala, and 3/4 tsp fine salt. Cook, stirring, until fragrant (1-2 minutes).
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Add 3 chopped roma tomatoes and cook, stirring, until very soft and breaking down (4-5 minutes).
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Stir in the drained rice until coated. Pour in 2 1/4 cups water, gently shaking to level the rice. Place browned chicken thighs on top, ensuring skin remains above water. Bring to a simmer over medium-high heat.
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Cover with a tight lid, reduce heat to low, and cook for 20 minutes until rice is tender and chicken reaches 175°F.
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Uncover, gently fluff the rice with a fork, garnish with fresh cilantro, and serve hot.