One Pan Cardamom Chicken And Rice Recipe

I recently discovered this chicken and rice recipe that totally transformed my weeknight dinner game—the crispy, golden chicken thighs teamed up with spicy basmati rice, tangy tomatoes, and even those peas to make a flavor explosion that I just can’t get enough of.

Ingredients

• Chicken thighs: They offer a solid protein hit and some fat for flavor.

  The skin crisps up real good in the pan, making the dish extra tasty and filling.

• Basmati Rice: This rice is a great carbohydrate source that cooks up fluffy and light, soaking in all the spiced juices for a burst of flavor with every bite.
• Diced tomatoes: They add a tangy, slightly sweet kick and are rich in vitamins, balancing the savory flavors of the dish nicely.
• Frozen peas: These little green gems bring fiber and a sweet pop of color that brightens up both taste and presentation.
• Fresh cilantro: It gives a fresh, herbal note and a bit of vitamin K which makes the dish feel a bit more special.

Ingredient Quantities

• 6 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 1-2 tablespoons olive oil
• 1 large yellow onion, sliced thin
• 4 garlic cloves, minced
• 1 inch piece of ginger, grated (optional but really good)
• 4 cardamom pods, lightly crushed
• 1 1/2 cups basmati rice, rinsed well
• 3 cups chicken broth, warmed up
• 1 cup diced tomatoes with their juices
• 1/2 cup frozen peas (if you feel like it)
• 1/2 teaspoon turmeric for a pop of color
• Fresh cilantro, chopped for garnish

How to Make this

1. First, season the chicken thighs well with salt and pepper on both sides.

2. Heat 1 or 2 tablespoons of olive oil in a large pan over medium-high heat, then put the chicken skin side down and sear until its golden brown. Turn them over once and sear the other side, then take them out and set aside.

3. In the same pan add the sliced onions and cook for a few minutes until they get soft and a bit brown.

4. Stir in the minced garlic, grated ginger, and lightly crushed cardamom pods. Cook for about 1 minute until fragrant.

5. Add the basmati rice to the pan and stir it around so the rice gets coated with the spices and onions.

6. Pour in the warmed chicken broth, diced tomatoes with their juices, and sprinkle in the turmeric. Give everything a good stir.

7. Place the chicken thighs back into the pan and if you want, add the frozen peas at this point.

8. Bring the mix to a simmer then lower the heat, cover the pan and let it cook for about 25 minutes until the rice is tender and the chicken is done.

9. Check to make sure the chicken reaches an internal temperature of 165°F and the broth has been absorbed by the rice.

10. Finally, remove the pan from the heat, sprinkle chopped fresh cilantro over the top and serve hot.

Equipment Needed

1. Large pan with a lid – you’ll need this for searing the chicken and simmering the rice and broth
2. Cutting board and sharp knife – for slicing the onion, mincing the garlic, and cutting the ginger
3. Measuring cups and spoons – to measure out olive oil, broth, rice, and turmeric accurately
4. Grater – for grating the ginger if you choose to use it
5. Tongs or spatula – to flip the chicken thighs and stir the ingredients
6. Meat thermometer – to check the chicken hits 165°F in the thickest part
7. Plate – to set the chicken aside after searing and before adding it back into the pan

FAQ

• Q: Can I use boneless, skinless chicken for this recipe?
  A: Yes, you can but i think the bone-in, skin-on ones give more flavor and help keep the chicken moist. If you use boneless, just keep an eye on the cooking time.
• Q: Do I need to warm up the chicken broth?
  A: Yeah, it helps a lot. Warm broth means the rice cooks evenly and the flavors meld better.
• Q: What if I don’t have cardamom pods?
  A: Cardamom really makes the dish special, but if you’re out, you can use a small pinch of ground cardamom. Just use less cuz it’s really potent.
• Q: Can I add other veggies to the dish?
  A: For sure! Adding bell peppers, carrots or even some spinach works fine and adds a nice color and extra nutrition.
• Q: How should I store leftovers?
  A: Let the dish cool down then store it in an airtight container. It’ll keep in the fridge for up to three days. Reheat with a splash of water to keep it moist.

One Pan Cardamom Chicken And Rice Recipe Substitutions and Variations

• Instead of bone-in, skin-on chicken thighs, you can use drumsticks or even boneless thighs if you want a quicker cook time.
• If you don’t have olive oil, vegetable oil or canola oil will work just as fine.
• Can’t find basmati rice? Jasmine or long grain rice are good swaps that still give a nice texture.
• No cardamom pods on hand? A pinch of ground cardamom works too but use a little less since it packs more flavor.
• Out of chicken broth? You can dissolve a bouillon cube in warm water for a similar taste.

Pro Tips

1. Make sure to sear the chicken real good. Getting that golden crispy skin not only adds flavor but seals in the juices. It’s a game-changer.
2. Warm your chicken broth before adding it to the pan. This helps the rice cook evenly and avoids any temperature shock that may make your dish lag behind in flavor.
3. Don’t rush the onions. Let them get a bit browned and soft to really bring out their sweetness and overall flavor.
4. If you’re using frozen peas, toss them in right at the end so they keep their color and texture without turning mushy.

Here’s the recipe rewritten in a more casual style:

First, season the chicken thighs really well with salt and pepper on both sides. Then, heat about 1 or 2 tablespoons of olive oil in a large pan over medium-high heat. When the oil is hot enough, put in the chicken skin-side down and let it sear until its skin is nice and golden brown. Flip them over and do the same for the other side. Once both sides are done, take the chicken out and set them aside for a bit.

In the same pan, toss in the thinly sliced yellow onion and cook ’em for a few minutes until they get soft and start to brown a little. Then throw in the minced garlic, grated ginger (if you’re into that extra kick), and the lightly crushed cardamom pods. Let that mixture cook for about a minute so ya can smell all that flavor, but dont overdo it.

Now, add the rinsed basmati rice to the pan and stir it around with all those spices and onions so the rice gets nicely coated. After that, pour in your warmed chicken broth and the diced tomatoes with their juices, and sprinkle in the turmeric for a burst of color. Give everything a really good stir.

After that, put the chicken thighs back into the pan and, if you feel like it, add the frozen peas right here. Bring the mix to a simmer, then lower the heat and cover the pan. Let it cook for about 25 minutes until the rice is tender and the chicken is properly done. Make sure the chicken reaches an internal temperature of 165°F and that the liquid has been absorbed by the rice.

When you’re ready to serve, take the pan off the heat, sprinkle some fresh chopped cilantro on top, and enjoy your tasty dish.