I adapted this from a chicken and rice recipe that called for seasoning the chicken with only salt and pepper. That's a missed opportunity, in my opinion! I added Garam Masala to give the chicken more flavor, and made a couple of other substitutions. It was wonderful, and Debbie loved the rice... and she's not usually a fan of rice!
This is a one-pan dish that's easy to make and bursting with flavor. It's also very adaptable. Use a different spice blend, add more seasoning to the rice, or swap out the peas for another vegetable. Make it your own!
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Ingredients
Here's what you'll need. (Not shown: olive oil, salt and pepper, chicken stock, water, and chicken... you know what those look like! And I forgot the coconut cream, you'll see that later.)
- Chicken
- Salt and pepper
- Garam masala, or other Indian spice blend
- Onion
- Ground cumin
- Cayenne pepper
- Basmati rice, or other long grain rice
- Coconut milk
- Chicken stock
- Sugar snap peas, or snow peas
- Lemons
See the recipe card for quantities.
Instructions
Ready, set, cook!
Here's the chicken, seasoned with salt and pepper.
Here it is coated on both sides with the spice blend. Rub it in well!
Cook, skin side down, until browned.
Flip and brown on the other side.
Take the chicken out of the pan and saute the rice.
Add the cumin and cayenne and stir for about 30 seconds.
Add the rice to the pan and stir until it's slightly toasted.
Here's that coconut milk! Notice the cream at the top. It's tempting to scoop that out and eat it, but be strong! The rice needs it!
Add the coconut milk and stock and stir well.
Put the chicken back into the pan.
Cover and let it cook until it's almost done. Start checking after 15 minutes. (See note below.)
Take the chicken out of the pan. (Yes, again!) Add the peas, lemon zest, and lemon juice.
Stir for a couple of minutes (it's easier without the chicken in there, right?), just enough to heat the peas up.
Serve and wait for the applause!
How to tell if the chicken is done: Chicken is done when the temperature at the thickest part is 165°F. If you don't have an instant-read thermometer (which you should have!), take a sharp knife and poke one of the larger pieces of chicken at the thickest part, then press down on the cut with the knife. If the juice is clear, the chicken is done!
Handy Prep Tips
If you don't have a citrus zester, you can use a vegetable peeler to slice off thin strips of the peel, then mince them.
If you don't have a citrus juicer, roll the fruit on a cutting board (zest it first!), pressing down hard, until it starts to feel soft. Then cut it in half and squeeze the juice into a bowl. You can wrap it in cheesecloth to catch any seeds. If you don't have cheesecloth either, squeeze the fruit over your other hand so the juice runs through your fingers.
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📖 Recipe Card
Indian Spiced Chicken Thighs With Coconut Rice
Special Equipment Needed
- 1 Chef knife
- 1 Cutting board
- 1 Citrus zester
- 1 Citrus juicer
- 1 Large skillet or Dutch oven
Ingredients
- 1 ½ pounds chicken thighs bone-in, skin-on
- kosher salt and black pepper
- 2 tablespoons garam masala or other Indian spice blend
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 ½ cups basmati rice or jasmine or other long-grain rice
- 1 (13-ounce) can coconut milk
- ½ cup chicken stock or water
- 2 cups sugar snap peas or snow peas
- 1 tablespoon zest from 2 lemons
- 2 tablespoons juice from 2 lemons
Instructions
- Season the chicken well with salt and pepper.1 ½ pounds chicken thighs, kosher salt and black pepper
- Rub the Indian spice blend into both sides of the chicken.2 tablespoons garam masala
- Heat the oil in a 12-inch skillet or Dutch over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook without moving until it's browned, 6 to 10 minutes.2 tablespoons olive oil
- Turn the chicken over and cook until the second side is browned, 3 to 4 minutes. Remove the chicken to a plate and set aside.
- Pour out all but 1 tablespoon of the fat and return the pot to medium heat until shimmering. Add the onion and a pinch of salt and cook stir until softened, about 2 minutes.1 medium onion
- Add the cumin and cayenne and stir until fragrant, about 30 seconds.1 teaspoon ground cumin, 1 pinch cayenne pepper
- Add the rice and stir until fragrant and lightly toasted, about 1 minute.1 ½ cups basmati rice
- Add the coconut milk and chicken stock or water. Stir together, then return the chicken to the pan, skin side up.1 (13-ounce) can coconut milk, ½ cup chicken stock
- Lower the heat to a simmer, then cover and cook for 15 to 20 minutes. Test the chicken to make sure it's done.
- Remove the chicken from the pan. Add the peas, lemon juice, and lemon zest. Stir for 1 to 2 minutes.2 cups sugar snap peas
- Season to taste with salt and pepper, and serve.1 tablespoon zest from 2 lemons, 2 tablespoons juice from 2 lemons
Nutrition Estimate
Adapted From
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Elaine says
Easy to make and loaded with flavor! The chicken was tender and juicy, and tasted great. I would also use this recipe to make the rice alone as a side dish for other meals. I made this in a large, deep saute pan, but I plan to use a Dutch oven next time, just to cut down on oil splatter on the stovetop.
Chef Grey says
I'm glad you liked the dish, and yes, the rice is awesome and can stand on its own. My go-to pan for this type of dish is my rondeau (https://www.epicurious.com/shopping/what-is-a-rondeau-and-should-your-kitchen-have-one). It does spatter a little, but it's better for the process photos. With a Dutch oven half the photo would be in shadow! Maybe someday I'll figure out how to set up a top-down light.