I Could Eat This Everyday! Chicken Rice Recipe

Ingredients

• 5 Tbsp Unsalted Butter (divided, melted for sauté and frying)
• 1 Small Onion (peeled and diced)
• 1 stalk Green Onion (chopped)
• 1.5 cup Carrots (sliced thin)
• 1.5 cup Bell Peppers (any color, sliced)
• 3 tsp Salt (table salt)
• 1.5 tsp Turmeric Powder (ground)
• 2 cup White Basmati Rice (unsoaked, rinsed)
• 4 cup Chicken Broth (low‑sodium)
• 2 large Chicken Breast (skinless, boneless, about 500 g total)
• 1 Tbsp Smoked Paprika (sweet smoked)
• 1 tsp Ground Coriander
• 0.5 tsp Ground Ginger Powder
• 1 tsp Garlic Powder
• 1 tsp Dried Shallots
• 1 Tbsp Vegetable Oil (for frying chicken)
• 2 Garlic Cloves (minced)
• 2 Medium Tomatoes (diced)
• 250 ml Water (for simmering tomatoes)

Instructions

1. Sauté Aromatics

   Melt 3 Tbsp butter in the large skillet over low heat. Add the diced small onion and chopped green onion; stir‑fry for 3–4 minutes until softened.

   Time: PT4M

2. Add Carrots and Peppers

   Add the sliced carrots and bell peppers to the skillet. Stir‑fry for 2–3 minutes on low heat, keeping the vegetables crisp‑tender.

   Time: PT3M

3. Season the Veggies

   Stir in 1 ½ tsp salt and ½ tsp turmeric powder; mix well.

   Time: PT1M

4. Toast the Rice

   Add the rinsed basmati rice to the skillet and stir‑fry for about 3 minutes over medium heat, allowing each grain to coat with butter.

   Time: PT3M

5. Add Liquid and Simmer

   Pour in 4 cups chicken broth (or water). Increase heat to bring to a boil, then reduce to a gentle simmer. Cover and cook for about 15 minutes, or until the rice is tender and liquid absorbed.

   Time: PT15M

6. Season the Chicken

   While the rice cooks, pat the chicken breasts dry. Rub with 1 tsp salt, 1 tsp black pepper, 1 Tbsp smoked paprika, 1 tsp ground coriander, ½ tsp ginger powder, 1 tsp garlic powder, and 1 tsp dried shallots. Mix well and set aside.

   Time: PT5M

7. Fry the Chicken

   Heat 1 Tbsp oil and 2 Tbsp butter in another pan over medium heat. Add the seasoned chicken breasts and fry 4–5 minutes per side, until golden brown.

   Time: PT10M

8. Add Final Turmeric

   Sprinkle ½ tsp turmeric over the fried chicken and turn briefly to coat.

   Time: PT1M

9. Create Tomato‑Garlic Sauce

   Add minced garlic, diced tomatoes, and ½ tsp salt to the skillet with the chicken. Stir‑fry for about 3 minutes until the tomatoes soften.

   Time: PT3M

10. Steam the Sauce

    Pour in 250 ml water, cover the pan, and let simmer on low heat for 5 minutes.

    Time: PT5M

11. Combine Chicken and Rice

    Fluff the cooked rice with a fork, then gently fold the chicken‑tomato mixture into the rice until evenly distributed.

    Time: PT2M

12. Serve

    Transfer the one‑pot chicken and veggie rice to a serving dish. Garnish with extra chopped green onion if desired and serve hot.

    Time: PT1M

Nutrition Facts

Calories

640

Protein

18g

Carbohydrates

30g

Fat

17g

Fiber

1.5g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Olive oil (use less)
• Instead of Small Onion: Yellow onion
• Instead of Green Onion: Leek (white part)
• Instead of Carrots: Parsnips
• Instead of Bell Peppers: Paprika
• Instead of Salt: Sea salt
• Instead of Turmeric Powder: Curry powder (use less)
• Instead of White Basmati Rice: Jasmine rice
• Instead of Chicken Broth: Water + bouillon cube
• Instead of Chicken Breast: Turkey breast
• Instead of Smoked Paprika: Regular paprika
• Instead of Ground Coriander: Fresh cilantro leaves
• Instead of Ground Ginger Powder: Fresh grated ginger
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Dried Shallots: Onion powder
• Instead of Vegetable Oil: Olive oil
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Medium Tomatoes: Canned diced tomatoes (½ cup)

Equipment Needed

• Large Skillet or Wok
• Medium Saucepan with Lid
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Plate for Resting Chicken (optional)

Critical Steps — Do Not Skip

• Sauté onions without browning the butter.
• Toast the rice briefly to coat each grain.
• Maintain a covered simmer for the rice to absorb liquid fully.
• Fry chicken until golden but not overcooked; internal temperature must reach 165°F.
• Cover the tomato‑garlic mixture to steam and meld flavors.

Chef Tips from the Video

• For extra fragrance, add a few whole cardamom pods to the broth while the rice cooks.
• A squeeze of fresh lemon juice just before serving brightens the flavors.
• Use a rice paddle instead of a spoon to fluff the rice without crushing grains.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Not recommended; cool quickly and refrigerate.

Make-Ahead Tips

• Cook the basmati rice a day ahead; reheat with a splash of broth.
• Seasoned chicken can be marinated up to 4 hours before cooking.
• The tomato‑garlic sauce keeps well; combine with rice just before serving.

Frequently Asked Questions