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One-Skillet Spicy Chicken and Rice_MidPage

One-Skillet Spicy Chicken and Rice

This spicy one-skillet chicken and rice is prepared by boiling chicken in an aromatic, garlicky broth. Easy to prepare and loaded with flavors!
3.50 from 4 votes
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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 4
Calories: 478kcal

Equipment

  • Wide pot

Ingredients

Chicken and Stock:

  • pounds boneless, skinless chicken breasts or chicken thighs, or a mix
  • 1 yellow onion peeled and quartered
  • 4 cloves garlic peeled and smashed
  • 4 Thai chili peppers halved
  • 1 tablespoon black mustard seeds
  • 1 tablespoon black peppercorns
  • 2 teaspoons cumin seeds lightly crushed between your fingers
  • 1 stick cinnamon
  • 1 lemon halved

Rice:

  • 2 tablespoons butter
  • ¼ cup garlic confit Or 4-5 garlic cloves, peeled and minced
  • 1 tablespoon black mustard seeds
  • 3 Thai chili peppers minced
  • 1 cup rice
  • Salt and pepper to taste
  • For Serving:
  • Extra virgin olive oil and minced parsley optional

Instructions

Prepare the Chicken and Stock:

  • Place the chicken in a wide pot and cover with water. Add the yellow onion, crushed garlic, halved chili peppers, black mustard seeds, black peppercorns, cumin seeds, cinnamon stick, and lemon halves.
  • Cover with water and season liberally with salt and pepper. Bring to a boil and reduce heat to medium and cook for 15-25 minutes or until the chicken is just cooked through. Transfer the chicken to a plate.
  • Return the stock to a boil for 10-12 minutes until reduced slightly.
  • Pour the stock into a bowl through a fine mesh sieve and discard solids. Wipe out the pot.

Shred the Chicken:

  • Once the chicken has cooled slightly, shred the meat with two forks or with your hands. Set aside.

Prepare the Chicken and Rice Base:

  • Turn the pan to medium heat and add the garlic confit. Mash the garlic into the pan with a fork. Add the butter. Once melted and frothy, add the mustard seeds and minced Thai chili peppers. Cook until fragrant, about 1 minute.
  • Add the shredded chicken and cook until golden brown, about 3-5 minutes. Season to taste with salt and pepper.

Cook the Rice:

  • Add 2-3 cups of the reserved stock and scrape up any browned bits stuck to the bottom (reserve the remaining stock for another use). Bring to a boil and add the rice.
  • Reduce heat, cover, and simmer for 20-25 minutes, stirring periodically, until the rice is cooked through. Add more liquid as necessary.
  • Remove the lid and cook, uncovered, for 5-6 minutes or until the liquid is completely absorbed. Taste and season once more.

To Serve:

  • Divide the rice between plates and garnish with minced parsley and a drizzle of extra virgin olive oil, if desired.

Nutrition

Calories: 478kcal | Carbohydrates: 48g | Protein: 42g | Fat: 13g | Sodium: 255mg | Fiber: 4g | Sugar: 3g | Vitamin C: 32mg
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