Go Back
+ servings
Print Recipe
5 from 5 votes

Middle Eastern Chicken and Rice

This one pan chicken and rice with Middle Eastern flavors is easy and delicious. The chicken is seasoned with warm spices and the rice is fluffy and tender.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: middle eastern
Servings: 6
Calories: 372kcal

Ingredients

Spice Mix

  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp Aleppo pepper
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 1 tsp sumac
  • 1 tsp kosher salt

Chicken and Rice

  • 1 lb Chicken breasts
  • 4 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 ½ cup basmati rice
  • 1 carrot diced
  • ½ cup frozen green peas
  • 3 cups water or chicken/vegetable stock
  • 1 lemon juice of

Instructions

  • In a bowl mix the turmeric, cumin, Aleppo pepper, cinnamon, cardamom, sumac and salt.
  • Season the chicken breasts on both sides with half of the spice mix
  • Heat 2 tablespoons olive oil in a large pan over medium high heat. Sear the chicken for about 4 minutes on each side so they form a nice golden crust. Place the seared chicken breasts on a plate and set aside.
  • Add the remaining 2 tablespoons of olive oil to the same pan and sauté the onion until golden. Add in the garlic and cook for a minute. Stir in the tomato paste and cook for another minute.
  • Add the rice followed by the remaining spice mix. Stir to combine, then add the carrots and peas. Pour in the water and bring it to a low simmer.
  • Place the seared chicken back into the pan and bring to a low simmer. Lower the heat to medium, cover the pan with a lid and cook until the chicken is fully cooked and the rice is tender and fluffy. This would take about 30 minutes. Check after 15 minutes to see if the dish needs more water. If so, add ⅓ cup water and continue cooking.
  • Once the chicken and rice is fully cooked, turn the heat off and let it sit for 10 minutes. Then shred or slice the chicken and serve.

Notes

  • Serve with tabouli, fattoush, hummus and Persian yogurt and cucumber dip
  • Store the leftovers in an airtight container and refrigerate for up to 3 days. You can reheat it in a pan over medium heat or using a microwave. 
  • You can use chicken thighs instead of chicken breasts long as they are skinless. Cooking time may vary. 

Nutrition

Calories: 372kcal | Carbohydrates: 45g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 520mg | Potassium: 499mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1962IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg