One-Pot Chicken and Rice With Ginger and Cumin

Name: One-Pot Chicken and Rice With Ginger and Cumin
Total time: 40 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal pieces; Kosher salt and black pepper; 3 tablespoons unsalted butter; 2 large shallots, thinly sliced (about 1 cup); 2 tablespoons minced fresh ginger; 2 tablespoons minced garlic; 1 tablespoon brown mustard seeds; 1 1/2 teaspoons cumin seeds; 1/4 teaspoon ground green cardamom (optional); 2 cups basmati rice (about 14 ounces); 1/4 cup golden raisins (about 1 1/2 ounces); 3 cups low-sodium chicken broth or vegetable broth; 2 medium carrots (about 6 ounces), peeled and very thinly sliced into rounds (about 1 cup); 1/4 cup chopped fresh cilantro; Hot sauce and yogurt, for serving (optional)

By Kay Chun

Updated May 15, 2020

One-Pot Chicken and Rice With Ginger and Cumin — Yossy Arefi for The New York Times (Photography and Styling)

Total Time: 40 minutes
Rating: 4(1,440)
Comments: Read comments

Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth — and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.

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Ingredients

Yield:4 servings

3tablespoons extra-virgin olive oil
2pounds boneless, skinless chicken thighs, each thigh cut into 2 equal pieces
Kosher salt and black pepper
3tablespoons unsalted butter
2large shallots, thinly sliced (about 1 cup)
2tablespoons minced fresh ginger
2tablespoons minced garlic
1tablespoon brown mustard seeds
1½teaspoons cumin seeds
¼teaspoon ground green cardamom (optional)
2cups basmati rice (about 14 ounces)
¼cup golden raisins (about 1½ ounces)
3cups low-sodium chicken broth or vegetable broth
2medium carrots (about 6 ounces), peeled and very thinly sliced into rounds (about 1 cup)
¼cup chopped fresh cilantro
Hot sauce and yogurt, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
Step 2
Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
Step 3
Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
Step 4
Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
Step 5
Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.

Ratings

4 out of 5

1,440 user ratings

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Comments

Rosemary5 years ago

How do I adjust the timing for bone-in chicken legs? Won't the increased cooking time be bad for the rice?

Maria5 years ago

You could sear them longer in the first step, add 1/4 liquid, and add about 10 minutes to the cooking time. Check doneness before doing the carrot step, and if they need longer add little liquid and keep simmering. I was thinking of doing bone-in and brown rice with extra liquid. Since brown rice and bone in both take longer, it might work out. It would be an experiment!

Lucia5 years ago

Made this with some modifications and it turned out delicious. For the liquid, used one can of coconut milk + one cup of chicken stock. For spices, used what I had: ground cumin and some turmeric. And finally, added some greens (kale) and mixed them with the rice in the last 5 minutes of cooking. Super flavorful and creamy. Excited to have the leftovers for lunch today :)

Anon O. Miss4 months ago

I think the mustard seed is not meant to be heated until they pop. There’s too much. It makes it a little bitter. Next time I would cut back to 1 tsp. and pop it, as it should be. Otherwise a good recipe.

Astorienne9 months ago

1 c rice, 1/2 head finely chopped cauliflower, repl half the stock w coconut milk, add spinach w carrots, double spices

Frank9 months ago

Delicious! The spices are vibrant and warm, not hot. It has lots of umami, good texture, and a nice level of sweetness with the raisins and carmelized shallots. I plan to share the leftovers with my mother-in-law, who cannot tolerate heat. I cooked until the rice was just tender. The chicken was slightly overcooked, which is why I gave it 4 stars. Will definitely make again.

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