This one-pan chicken and spiced rice dish is fragrant, flavorful, and effortless. Juicy, seasoned chicken cooks alongside aromatic basmati rice infused with garlic, spices, and butter, creating a comforting, hearty meal. Topped with fresh parsley and optional toasted almonds, it’s perfect for a weeknight dinner or a special occasion.
Family of 6
20 minutes
45 minutes
Main
6–8 drumsticks (or any bone-in chicken you prefer)
Olive oil
Salt
Black pepper
Paprika
Garlic powder
Allspice
Coriander
2 tbsp. butter
2 cups basmati rice, washed
2 tbsp. butter
4 cloves garlic, minced
1 onion, diced
1 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 tsp. allspice
1 tsp. coriander
1/4 tsp. cumin
3–4 cups vegetable broth
Toasted slivered almonds (optional)
Fresh parsley, chopped for garnish
Season the chicken generously with the spices listed above. Drizzle with olive oil and toss to coat evenly.
Heat a skillet with melted butter and sear the chicken on both sides until nicely browned, about 90% cooked (it will finish cooking with the rice).
Remove the chicken from the pan and set aside on a separate plate.
Using the same pan (do not wipe it clean), sauté the onions and garlic until fragrant.
Add the washed rice and seasonings. Stir to combine.
Add the butter and toast the rice for a few minutes.
Pour in the vegetable broth, bring to a gentle boil, and return the chicken to the pan, tucking it into the liquid.
Cover and simmer until all the liquid is absorbed and the rice and chicken are fully cooked.
Garnish with toasted slivered almonds and chopped fresh parsley. Serve with cucumber yogurt sauce if desired.
