Spicy Chicken and Rice
This spicy chicken and rice recipe is a cozy one-pot dish full of bold spices, juicy chicken thighs, and perfectly cooked basmati rice, ready in under an hour!
Equipment
- Dutch Oven
- Cutting Board
- Mixing bowl
Ingredients
Chicken Marinade
- 6 chicken thighs (bone-in, skin-on)
- 0.5 tbsp oregano
- 0.25 tbsp paprika
- 0.25 tbsp chili powder
- 2 tbsp soy sauce
- 2.5 tbsp oyster sauce
- 0.5 tbsp garlic powder
- 3 tbsp olive oil
- Salt & pepper to taste
Rice Base
- 1 large onion (chopped)
- 2 large tomatoes (chopped)
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 2 tbsp ketchup
- 3 tbsp tomato sauce
- 1.5 cups white basmati rice (uncooked)
- 2.5 cups chicken stock or water
Instructions
- Marinate the chicken with all the marinade ingredients. Cover and refrigerate for 30 minutes.
- Sear the chicken in a hot pan until golden, about 3–4 minutes per side. Set aside.
- In the same pot, sauté onions until soft, then add garlic, tomatoes, soy sauce, ketchup, and tomato sauce. Simmer for 5–7 minutes.
- Add rice and stir to coat in the tomato mixture.
- Pour in chicken stock and place the seared chicken on top. Cover and cook on low for 25–30 minutes.
- Let the dish rest, covered, for 5 minutes before serving.
Notes
Customize this dish with veggies like bell peppers, green peas, or add extra heat with red pepper flakes. Basmati rice gives the best flavor, but jasmine or brown rice are great too.
