One-Pot Chicken Rice
One pot, one hearty meal, and enough of it for a family gathering. The chicken legs come out succulent and the rice fluffy and full of flavour — this is the kind of dish that gets requested again. We cook ours with Zaara Premium Basmati Rice, part of the Zaara range we distribute. The grain is aromatic and stays fluffy, and it takes up the chicken, spices and sauces without turning heavy. Serving Size: 4
Ingredients List
- For the chicken
- 4 large chicken drumsticks
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp ground cumin
- 2 tsp chilli powder
- 2 tbsp ginger garlic paste
- 3 tbsp olive oil
- For the rice
- 1 medium onion
- 1 large bell pepper
- 1 large tomato
- ½ scotch bonnet pepper
- 1 tbsp. olive oil
- 1 bay leaf
- 1 tsp ginger garlic paste
- 1 tsp chilli flakes
- 1 tsp salt
- 2 ½ cups water
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp chicken stock cube
- For the topping
- 2 tbsp chopped coriander leaves
Step-by-Step Method
- 1
Score every drumstick in 3 places and pat them dry with tissue paper.
- 2
Add the chicken legs to a bowl. Add the salt, ground black pepper, cumin, chilli powder and ginger garlic paste. Mix to combine.
- 3
Heat olive oil to a large pot. Add the chicken legs and cook on medium heat for 10 minutes or until you get a crispy outside on the chicken. The chicken doesn’t have to be cooked all the way. Remove the chicken from the pot and set aside.
- 4
Dice the onion, chop the bell pepper and tomato in to cubes, and finely chop the scotch bonnet.
- 5
In to the same pot that you cooked the chicken (without washing), add in a tbsp of oil, the onion, bay leaf and scotch bonnet. Sauté on medium heat for 2 minutes or until the onion becomes soft and lightly brown.
- 6
Then add in the tomato and the bell pepper. Sauté until they are soft and lightly brown in color.
- 7
Add the garlic ginger paste, chili flakes, and salt. Mix well.
- 8
Add in the Zaara Premium Basmati Rice (washed and drained) and mix to combine.
- 9
Then add in the water and the soy sauce and oyster sauce. Stir until well combined.
- 10
Add in ½ tsp of a chicken stock cube and mix to combine.
- 11
Lastly, place the chicken on top of the rice. Put a lid on top and cook on medium low heat for 25-27 minutes or until the chicken is all the way cooked and the rice is soft and fluffy.
- 12
When it’s done, add the chopped coriander leaves on top.
