Turkish · Dinner
Braised Chicken and Rice Bowl
Bone-in chicken thigh braised with onion, tomato and Turkish spices until fork-tender, served over basmati rice pilaf. Finished with lemon juice, fresh parsley and a scatter of Aleppo chili flakes for bright acidity and gentle heat.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
673Calories
51.4gProtein
27.1gFat
57.2gCarbs
6.5gSugar
4.1gFiber
1169mgSodium
280mgChol
8.5gSat Fat
869mgPotassium
83mgCalcium
4mgIron
0.9mcgVitamin B12
13mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season both sides with salt and pepper. Thinly slice the onion, mince the garlic, and chop the tomato.
2
Sear
Heat olive oil in a pot over medium-high heat and sear the chicken skin-side down 4 minutes until golden, then 2 minutes on the other side.
3
Sweat
Remove the chicken, add onion to the pot, and sweat over medium heat 5 minutes until translucent.
4
Braise
Stir in garlic, tomato paste, cumin, paprika, and cinnamon; cook 1 minute. Return chicken, add tomato and stock, cover, and braise on low 35 minutes until fork-tender.
5
Simmer
In a separate pot, melt butter over medium heat, add rice and 120ml water, bring to a boil, cover, and simmer on low 12 minutes until tender and water absorbs.
6
Finish
Stir lemon juice into braising liquid; taste and adjust salt as needed.
7
Plate
Spoon rice into a bowl, top with braised chicken thigh and sauce, scatter with parsley and chili flakes.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz539g, bone-in chicken thigh
- 11 onion
- 4 cloves4 cloves garlic
- 3.6 oz100g tomato
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1 cup240ml chicken stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 5.2 oz150g dry basmati rice
- 2 tsp2 tsp butter
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp Aleppo-style chili flakes
