This fragrant chicken and rice dish combines tender, spiced chicken with perfectly cooked rice and colorful vegetables. The secret lies in the layered cooking technique and aromatic spice blend that infuses every grain of rice with incredible flavor. This complete meal cooks in one pan, making cleanup easy while delivering restaurant-quality results at home.
Ingredients
For the Chicken:
- 2 chicken breast fillets (approximately 500g / 17.6 oz), cut into bite-sized pieces
- 1 teaspoon (2g / 0.1 oz) salt
- ½ teaspoon (1g) black pepper
- 1 teaspoon (2g / 0.1 oz) paprika
- 1 teaspoon (2g / 0.1 oz) curry powder
- 1 teaspoon (2g / 0.1 oz) turmeric
- 2 tablespoons (30ml / 1 fl oz) vegetable oil
- 1 tablespoon (15g / 0.5 oz) butter
For the Rice:
- 1 cup (200g / 7 oz) long-grain rice
- 400ml (1⅔ cups) chicken broth
- 1 tablespoon (15g / 0.5 oz) butter
For the Vegetables:
- 1 red onion, diced
- 1 carrot, diced
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- ½ red bell pepper, diced
- 2 tablespoons (30ml / 1 fl oz) vegetable oil
- 1 tablespoon (15g / 0.5 oz) butter
- Salt and black pepper to taste
- Fresh parsley, chopped
- Fresh dill, chopped
Instructions
Step 1: Season the Chicken
Cut chicken fillets into bite-sized pieces. In a bowl, combine chicken with salt, black pepper, paprika, curry powder, and turmeric. Mix thoroughly to coat all pieces evenly.
Step 2: Cook the Chicken
Heat vegetable oil and butter in a large, heavy-bottomed pan over medium-high heat. Add seasoned chicken pieces and cook for 6-8 minutes until golden brown and cooked through. Remove and set aside.
Step 3: Prepare the Rice
In the same pan, add butter and rice. Stir for 2-3 minutes until rice is lightly toasted and fragrant. Pour in chicken broth, bring to a boil, then reduce heat to low.
Step 4: Simmer the Rice
Cover and braise for 20-25 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
Step 5: Sauté the Vegetables
In a separate pan, heat vegetable oil and butter over medium heat. Add diced red onion and cook for 3-4 minutes until softened.
Step 6: Add Remaining Vegetables
Add diced carrot and celery to the onions. Cook for 5-6 minutes until vegetables begin to soften. Add minced garlic and red bell pepper, cooking for another 2-3 minutes.
Step 7: Season Vegetables
Season the vegetable mixture with salt and black pepper to taste. Cook for 2 more minutes until all vegetables are tender.
Step 8: Combine Everything
Fluff the cooked rice with a fork and gently fold in the cooked chicken and sautéed vegetables. Mix carefully to distribute evenly without breaking the rice grains.
Step 9: Finish with Herbs
Remove from heat and stir in fresh chopped parsley and dill. Let rest for 2-3 minutes to allow flavors to meld.
Step 10: Serve
Transfer to serving plates and garnish with additional fresh herbs if desired. Serve hot as a complete meal.
Time and Serving Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4-6 people
Nutrition (Per Serving)
Calories: 320 | Protein: 25g | Carbohydrates: 35g | Fat: 10g | Fiber: 2g
Why This Chicken and Rice Recipe is Perfect for Healthy Family Meals
This balanced one-pan meal provides lean protein from chicken breast, complex carbohydrates from rice, and essential vitamins from colorful vegetables. The spice blend offers anti-inflammatory benefits, particularly from turmeric and curry powder. Carrots contribute beta-carotene for eye health, while celery provides potassium and fiber. The cooking method preserves nutrients while creating layers of flavor. Using chicken broth instead of water adds extra protein and minerals while keeping sodium moderate. This dish offers sustained energy and satisfaction while being naturally gluten-free and easily adaptable to various dietary preferences.