One Pan Chicken Over Rice

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on for best flavor)
• 2 tablespoons Vegetable Oil (high‑heat oil)
• 1 teaspoon Ground Turmeric
• 1 teaspoon Paprika (smoked paprika optional)
• 0.5 teaspoon Ground Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 piece Jalapeño (seeded if less heat desired, diced)
• 1 piece Shallot (thinly sliced)
• 0.25 cup Applejack (apple brandy, used for deglazing)
• 1 leaf Bay Leaf
• 1 pod Star Anise
• 3 pods Cardamom Pods (lightly crushed)
• 1 cup Basmati Rice (rinsed until water runs clear)
• 2 cups Chicken Stock (low‑sodium; water can be used)
• 1 tablespoon Butter (optional, adds richness; can use ghee)
• 1 piece Tomato (medium, diced (optional salsa))
• 1 piece Extra Jalapeño (diced for salsa)
• 0.25 cup Fresh Cilantro (chopped, for salsa)
• 1 pinch Salt (for salsa)

Instructions

1. Prep Ingredients

   Rinse the basmati rice in a fine mesh sieve until the water runs clear. Dice the jalapeño, slice the shallot thinly, and set aside. Pat the chicken thighs dry with paper towels.

   Time: PT5M

2. Season Chicken

   Place the chicken thighs in a bowl, drizzle with vegetable oil, then sprinkle turmeric, paprika, ground allspice, salt, and pepper. Massage the spices into the meat so they coat evenly.

   Time: PT5M

3. Sear Chicken

   Heat the large skillet over medium‑high heat. Add a little extra oil if needed, then place the chicken skin‑side down. Cook without moving for 5‑6 minutes until the skin is deep golden and releases easily.

   Time: PT5M

   Temperature: Medium‑High

4. Remove Chicken

   Transfer the seared chicken to a plate and set aside while you build the flavor base.

   Time: PT1M

5. Sauté Aromatics

   In the same pan, add the diced jalapeño and sliced shallot. Stir‑fry for about 2 minutes until softened and fragrant.

   Time: PT2M

   Temperature: Medium

6. Deglaze with Applejack

   Carefully pour the Applejack into the pan, allowing the alcohol to sizzle and evaporate. Use the spoon to loosen any stuck bits.

   Time: PT1M

   Temperature: Medium

7. Add Whole Spices

   Drop in the bay leaf, star anise pod, and crushed cardamom pods. Stir for about 30 seconds until the kitchen smells aromatic.

   Time: PT1M

8. Toast the Rice

   Add the rinsed basmati rice to the pan, stirring to coat each grain with the oil and spices. Toast for 2 minutes, allowing the rice to turn a light golden hue.

   Time: PT2M

   Temperature: Medium

9. Add Liquid

   Pour in the chicken stock (or water) and stir in the butter or ghee if using. Bring the mixture to a gentle boil.

   Time: PT3M

   Temperature: Medium

10. Simmer Covered

    Nestle the seared chicken pieces on top of the rice, skin side up. Cover the pan with a tight‑fitting lid, reduce heat to low, and let simmer for 20‑30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

    Time: PT25M

    Temperature: Low

11. Prepare Optional Fresh Salsa

    While the rice cooks, combine the diced tomato, extra jalapeño, chopped cilantro, and a pinch of salt in a blender. Pulse a few times for a chunky salsa.

    Time: PT5M

12. Rest the Dish

    Turn off the heat and let the pan sit, still covered, for 5 minutes. This allows the steam to finish cooking the rice evenly.

    Time: PT5M

13. Serve

    Fluff the rice with a fork, plate generous portions, and top each serving with a chicken thigh. Spoon the fresh salsa over the top or serve on the side.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

55 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Ground Turmeric: Curry Powder (use less)
• Instead of Paprika: Chili Powder
• Instead of Ground Allspice: Cinnamon + Nutmeg (¼ tsp each)
• Instead of Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Jalapeño: Serrano Pepper
• Instead of Shallot: Red Onion (small)
• Instead of Applejack: Apple Cider Vinegar (1 tbsp less)
• Instead of Bay Leaf: Dried Thyme
• Instead of Star Anise: Chinese Five Spice (¼ tsp)
• Instead of Cardamom Pods: Ground Cardamom (¼ tsp)
• Instead of Basmati Rice: Long‑grain white rice
• Instead of Chicken Stock: Vegetable Stock, Water + bouillon
• Instead of Butter: Ghee, Olive Oil
• Instead of Tomato: Canned Diced Tomato (½ cup)
• Instead of Extra Jalapeño: Green Chili
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Large Skillet or Dutch Oven
• Wooden Spoon or Spatula
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cup
• Lid that Fits Pan
• Blender or Food Processor (optional)

Critical Steps — Do Not Skip

• Season chicken thoroughly with oil and spices
• Sear chicken skin‑side down to develop deep color
• Deglaze pan with Applejack to lift caramelized bits
• Toast the rice before adding liquid
• Simmer covered until rice and chicken are fully cooked
• Optional: blend fresh salsa for a bright finishing touch

Chef Tips from the Video

• Use bone‑in, skin‑on thighs for maximum flavor and moisture.
• Toast the rice until lightly golden; this prevents it from becoming gummy.
• Deglazing with Applejack adds a subtle sweet‑apple note; omit if cooking for kids.
• Let the dish rest covered; this step is key for fluffy rice.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual portions for up to 2 months; reheat gently on the stovetop.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Measure and mix all dry spices in a small bowl ahead of time.
• Rinse and soak the rice for 10 minutes before cooking; drain well.
• Dice jalapeño and slice shallot up to 2 hours in advance and keep refrigerated.
• Prepare the fresh salsa and store in a sealed jar; it keeps for 24 hours.

Frequently Asked Questions