Chicken Garlic Rice
Chicken Garlic Rice
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups long-grain rice, cooked according to package directions
- 6 garlic, cloves, minced
- 1 yellow onion, medium, chopped
- 2 green chilies, sliced (adjust to taste)
- 1 tablespoon fresh ginger, grated or finely chopped
- 1/4 cup fresh coriander leaves, chopped, plus more for garnish
- 2 tablespoons vegetable oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 cup water
Instructions
- 1
Heat vegetable oil in a large pan or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the minced garlic to the hot oil and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Add the chopped onion to the pan and sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min
- 4
Stir in the sliced green chilies and grated ginger. Cook for another 1-2 minutes.
⏱️ 2 min
- 5
Add the chicken pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min
- 6
Season the chicken with salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.
⏱️ 1 min
- 7
Mix all the spices thoroughly with the chicken until every piece is well coated.
⏱️ 2 min
- 8
Pour in the water, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 9
Reduce heat to low, cover the pan, and let the chicken simmer for 10-12 minutes, or until cooked through and tender.
⏱️ 12 min
- 10
Once the chicken is cooked, add the cooked rice to the pan. Sprinkle the chopped coriander leaves over the rice and chicken mixture.
⏱️ 2 min
- 11
Gently fold all the ingredients together until the rice is evenly combined with the chicken and spices. Heat through for 2-3 minutes.
⏱️ 3 min
- 12
Serve the Chicken Garlic Rice hot, garnished with additional fresh coriander if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Garlic Rice
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups long-grain rice, cooked according to package directions
- 6 garlic, cloves, minced
- 1 yellow onion, medium, chopped
- 2 green chilies, sliced (adjust to taste)
- 1 tablespoon fresh ginger, grated or finely chopped
- 1/4 cup fresh coriander leaves, chopped, plus more for garnish
- 2 tablespoons vegetable oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 cup water
Instructions
- 1
Heat vegetable oil in a large pan or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the minced garlic to the hot oil and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Add the chopped onion to the pan and sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min - 4
Stir in the sliced green chilies and grated ginger. Cook for another 1-2 minutes.
⏱️ 2 min - 5
Add the chicken pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min - 6
Season the chicken with salt, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala.
⏱️ 1 min - 7
Mix all the spices thoroughly with the chicken until every piece is well coated.
⏱️ 2 min - 8
Pour in the water, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 9
Reduce heat to low, cover the pan, and let the chicken simmer for 10-12 minutes, or until cooked through and tender.
⏱️ 12 min - 10
Once the chicken is cooked, add the cooked rice to the pan. Sprinkle the chopped coriander leaves over the rice and chicken mixture.
⏱️ 2 min - 11
Gently fold all the ingredients together until the rice is evenly combined with the chicken and spices. Heat through for 2-3 minutes.
⏱️ 3 min - 12
Serve the Chicken Garlic Rice hot, garnished with additional fresh coriander if desired.
⏱️ 1 min