One pot meals have two big benefits: One)The flavor of all the layers carry throughout the dish; and Two)There is only one pot to clean when all done.
There is so much flavor in this Middle Eastern Chicken & Rice. The dish has plenty of spices and lots of vegetables to add flavor and texture. Some of the other chicken & rice dishes that I have made that were so good include my recent GLUTEN FREE CHICKEN & SAUSAGE GUMBO, or this dairy free CHICKEN & VEGETABLE RICE SOUP, or this DECONSTRUCTED CHICKEN & BEEF TACOS.
I think chicken & rice may be my most favorite and most often created recipe. This fact is because of a number of factors. It begins with my wife generally, only eats chicken for a protein. On my end, my gluten free lifestyle makes rice a very common vehicle to soak up the flavors of my recipes. The most important reason of all is white meats, chicken, picks up flavors so much more than beef, red meat, can. So the dishes you want to create will shine more by using chicken. Is Mr. Purdue listening?
Regardless of the region you choose as the base of your recipe, the steps to a successful dish remain the same. It begins with spice the chicken and browning in your Dutch oven. The chicken is removed leaving behind so much flavor in the pot. Then, the vegetables are added picking up all the wonderful flavors. More spices are added deepening the flavors. The last step is to add the rice followed by the stock enabling the rice to pick up all the flavors in the dish. DELICIOUS!
Building the Middle Eastern Chicken & Rice.
The Middle Eastern Chicken & Rice Plated.
Middle Eastern Chicken & Rice
One pot meals are so awesome for there flavors and simple clean up. This Middle Eastern Chicken & Rice has so much depth and is so satisfying.
- 6 Whole Chicken Thighs
- 1 Tbsp Cumin divided
- 1 Tbsp Coriander divided
- 1 Tsp Allspice divided
- 1 Tsp Salt
- 2 Tsp Pepper
- 1/2 Head Cauliflower cut into florets
- 2 Whole Carrots cut into slices
- 1 Tsp Ginger
- 2 Tsp Turmeric
- 1 Tsp Vietnamese Cinnamon
- 1/4 Tsp Ground Cloves
- 1/2 Whole Onion diced
- 1 Tbsp Olive oil
- 2 Cups Long Grain Rice
- 4 Cups Chicken stock
Spice the chicken with the salt, pepper and half of the cumin, coriander and allspice. Heat 1/2 of the oil on medium heat in a Dutch oven. Once hot, add the chicken and brown on each side for 2 - 3 minutes each.
Meanwhile, spice the cauliflower and carrots with a little of each of the spices. Add the rest of the oil in the pan and add the onions and the most of the remaining spices. Saute for 4 - 5 minutes. Add the carrots and cauliflower and saute for a few minutes. Add in the rice and mix well. Add the remaining spices and mix well. Add in the stock and mix well. Add the chicken, cover and cook for 30 minutes on medium heat. Remove the cover, stir and cook for 5 - 10 minutes more.
Serve and enjoy!