One Pan Indian Chicken and Rice
The ultimate comfort food, One Pan Indian Chicken and Rice brings together tender chicken, aromatic spices, and fluffy rice for an easy weeknight dinner that’s full of flavor. You’ll love how all the ingredients come together in just one pan, making for a simple clean-up!
Equipment
- Cutting Board
- Mixing Bowl
- Frying Pan
- Wooden Spoon
- Grater
Ingredients
- 2 tablespoons grass-fed butter or ghee
- 1 onion diced
- 2 cloves garlic minced
- 1 cup cauliflower florets
- 1 pound boneless skinless chicken breasts cubed
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons grated ginger
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon paprika
- 1 cup uncooked white rice
- 1 14.5 ounce can Tuttorosso diced tomatoes
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1/4 cup coconut milk
- 3 cups fresh spinach
- Optional Red pepper flakes to taste
- Optional Parsley for garnish
Instructions
- Start by heating a large saucepan over medium heat. Add the butter and let it melt, coating the bottom of the pan. This step is crucial as it sets the foundation for your flavors.
- Once the butter is melted, toss in the diced onion, garlic, and grated ginger. Stir them together and let them sauté for about 5 minutes. You want the onion to become translucent and fragrant, indicating that they’ve cooked down properly.
- Next, add the cauliflower florets to the pan. Cover it and let it cook for an additional 3 to 5 minutes, stirring occasionally. The cauliflower should start to soften but still have a bit of crunch.
- Now it’s time to spice things up! Sprinkle in the garam masala, cumin, turmeric, coriander, cayenne, cardamom, paprika, and season with salt and black pepper. Stir well to coat the vegetables and allow the spices to toast for about 2 minutes.
- Once the spices are fragrant, add in the cubed chicken breasts. Sear them for about 2 minutes on each side. This gives your chicken a nice golden-brown color and locks in flavor.
- Now, pour in the uncooked rice and stir for about a minute. This helps the rice absorb the flavors of the other ingredients.
- Next, add the canned diced tomatoes, tomato paste, and chicken broth to the pot. Stir everything together, ensuring the rice is submerged in the liquid.
- Cover the saucepan and reduce the heat to low. Let it simmer for about 20 to 30 minutes, stirring every 10 minutes. You’ll know it’s done when the rice has absorbed the liquid and is tender.
- After the rice has cooked, fold in the fresh spinach and coconut milk. Stir until the spinach has wilted and everything is well combined, about 1 minute.
- Taste the dish and adjust the seasoning as desired. Serve warm, garnished with fresh parsley and a sprinkle of red pepper flakes if you like it spicy!
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
- Tip 2: This dish freezes well! Portion it into freezer-safe containers, and it can last for up to three months. Just reheat thoroughly before serving.
- Tip 3: Serve with a side of yogurt or a fresh salad for extra freshness.
- Tip 4: Adjust the cayenne pepper based on your heat preference. You can also add fresh green chilies if you prefer.
- Tip 5: For a vegetarian version, simply omit the chicken and substitute with additional vegetables and vegetable broth.
- Tip 6: Fresh herbs like cilantro or mint can elevate the dish and add a burst of flavor.
- Tip 7: Try substituting the white rice with quinoa or brown rice for a nutritious twist.