Marinated Chicken with Vegetables and Basmati Rice
Marinated Chicken with Vegetables and Basmati Rice is a medium French recipe that serves 4. 650 calories per serving. Recipe by Lynoucha's Kitchen on YouTube.
Prep: 2 hrs 20 min | Cook: 1 hr 40 min | Total: 4 hrs 15 min
Cost: $27.70 total, $6.93 per serving
Ingredients
- 4 pieces Chicken thighs or small cornish hens (Approximately 1.2 kg)
- 2 medium Onions (Finely sliced)
- 1 bunch Fresh parsley (Chopped)
- 1 bunch Fresh coriander (Chopped)
- 2 tbsp Poultry spices (Mix of paprika, cumin, Herbes de Provence)
- 200 ml Water (for the marinade)
- 4 tbsp Olive oil (Divided between cooking the chicken and the rice)
- 30 g Butter (Melted, to baste the chicken before the oven)
- 250 g Basmati rice (Rinsed before cooking)
- 200 g Button mushrooms (Sliced)
- 1 piece Yellow bell pepper (Diced)
- 1 piece Orange bell pepper (Diced)
- 1 piece Red bell pepper (Diced)
- 1 piece Leek (white part) (Sliced into rounds)
- 150 g Baby carrots (Sliced into rounds)
- 100 g Frozen peas
- 400 ml Chicken broth (Can be replaced with water + bouillon cube)
- 200 g Greek yogurt (Plain)
- 2 tbsp Fresh mint (Finely chopped)
- to taste Salt
- to taste Ground black pepper
Instructions
Prepare the chicken marinade
Finely chop the onions, parsley and coriander. Place them in a large bowl, add the poultry spices, water and mix well. Immerse the chicken pieces in the marinade, rub them so the sauce coats each side.
Time: PT15M
Marinate the chicken
Cover the bowl with plastic wrap and let rest in the refrigerator for at least 2 hours, ideally overnight.
Time: PT2H
Sear the chicken in a pan
Heat 2 tbsp of olive oil in a skillet over medium heat. Add the chicken pieces, cover and cook for 10 minutes without moving.
Time: PT10M
Temperature: medium
Second stage cooking of the chicken
Turn the pieces over, add 200 ml of water or chicken broth, cover again and let simmer for 20 minutes over medium heat.
Time: PT20M
Temperature: medium
Finish in the oven
Preheat the oven to 200°C. Baste the chicken with the melted butter, place everything in an oven‑proof dish and bake for 25‑30 minutes until the skin is golden.
Time: PT30M
Temperature: 200°C
Prepare the vegetables
While the chicken cooks, cut the mushrooms, bell peppers, leek, baby carrots and prepare the peas. Set everything aside.
Time: PT15M
Toast the rice
Rinse the basmati rice under cold water until the water runs clear. In a saucepan, heat 2 tbsp of olive oil, add the rice and sauté for 5 minutes, stirring until it becomes slightly translucent.
Time: PT5M
Temperature: medium
Sauté the vegetables with the rice
Add the mushrooms, bell peppers, leek, carrots and peas to the saucepan. Sauté for 10 minutes, stirring, until the vegetables are lightly browned.
Time: PT10M
Temperature: medium
Final cooking of the rice
Pour the chicken broth (or water) into the saucepan, cover and cook over medium heat for 25 minutes without lifting the lid.
Time: PT25M
Temperature: medium
Prepare the yogurt‑mint sauce
In a small bowl, mix the Greek yogurt, finely chopped fresh mint, a pinch of salt and pepper. Keep refrigerated.
Time: PT5M
Plate the dish
Place the vegetable rice in a large serving dish, lay the golden chicken pieces on top, drizzle lightly with the yogurt‑mint sauce and sprinkle with chopped fresh parsley.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 30 g
- Carbohydrates
- 80 g
- Fat
- 20 g
- Fiber
- 8 g
Dietary info: Gluten‑free, High in protein, Contains dairy, high-protein, high-fiber
Allergens: Milk (butter, yogurt)
Ingredient Substitutions
- Instead of Chicken thighs or small cornish hens: chicken drumsticks, turkey
- Instead of Onions: shallots
- Instead of Fresh parsley: coriander
- Instead of Fresh coriander: parsley
- Instead of Poultry spices: mild curry, ras‑el‑hanout
- Instead of Olive oil: sunflower oil
- Instead of Butter: margarine
- Instead of Basmati rice: jasmine rice
- Instead of Button mushrooms: shiitake
- Instead of Leek (white part): sweet onion
- Instead of Baby carrots: regular carrots
- Instead of Frozen peas: fresh peas
- Instead of Chicken broth: water
- Instead of Greek yogurt: plain yogurt
- Instead of Fresh mint: chives
Equipment Needed
- Chef's knife
- Cutting board
- Large mixing bowl
- Heavy‑bottomed pot
- Frying pan (or sauté pan)
- Oven‑proof dish
- Medium saucepan (for the rice)
- Wooden spoon
- Tablespoons
- Measuring cup (ml)
Critical Steps — Do Not Skip
- Marinate the chicken for at least 2 hours
- Sear the chicken over medium heat without stirring
- Final rice cooking covered without lifting the lid
Chef Tips from the Video
- Lightly toast the rice before adding the broth to release a nutty aroma
- Using homemade chicken broth intensifies the dish's flavor
- Add a lemon zest to the yogurt‑mint sauce for an extra burst of freshness
Troubleshooting
The rice is too soft
Reduce the liquid amount by 50 ml or extend uncovered cooking time to evaporate excess.
The chicken is dry
Do not exceed 30 minutes in the oven and baste regularly with cooking juices or a drizzle of melted butter.
The vegetables remain crunchy
Extend the vegetable cooking in the pan by 5‑10 minutes before adding the broth.
Storage
Refrigerator: Store the chicken and rice separately in airtight containers, up to 3 days maximum.
Freezer: Cooked chicken freezes for 2 months; cooked rice freezes for 1 month.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken the day before to save time on the day of cooking
- Rice can be cooked ahead and reheated by steaming
- Yogurt‑mint sauce keeps for 2 days in the refrigerator
Last updated: August 20, 2026
