One-Pan Chicken with Basmati Rice – 40-Minute Recipe
A comforting one‑pan chicken and basmati rice dish that blends warm spices with a hint of heat from jalapeño and a fresh cilantro salsa. The aromatic cardamom and star anise give it an exotic twist, while the buttery finish keeps the rice moist and flavorful. Perfect for a quick weeknight dinner that feels like a culinary adventure.
Recipe by thegoldenbalance· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- 4 pcs chicken thighs
- 2 tbsp olive oil
- 1 pcs shallot
- 1 pcs bay leaf
- 1 pcs star anise
- 2 pcs cardamom pods
- 1 cup basmati rice
- 2 cup chicken stock
- 1/2 cup water
- 1 pcs bouillon cube
- 1 tbsp butter
Spice Rub
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp allspice
- to taste salt
- to taste black pepper
Fresh Salsa
- 1 pcs tomato
- 1 pcs jalapeno pepper
- a handful cilantro
- to taste salt
Instructions
- 1Heat the olive oil in a large skillet over medium‑high heat.
- 2Combine turmeric, paprika, allspice, salt, and black pepper in a small bowl; rub the mixture onto the chicken thighs.
- 3Place the chicken skin‑side down in the pan and sear until the skin is golden and the chicken is partially cooked, about 5–7 minutes.
- 4Remove the chicken and add the sliced jalapeño and sliced shallot; sauté for 1 minute.
- 5Add the bay leaf, star anise, and crushed cardamom pods; cook briefly until the spices release their aroma.
- 6Return the chicken to the pan and pour in the chicken stock, water, and the crushed bouillon cube; stir to combine.
- 7Add the butter and bring the mixture to a gentle boil.
- 8Stir in the washed basmati rice, reduce the heat to low, cover the pan, and simmer for 20–30 minutes until the rice is tender and the liquid is absorbed.
- 9While the rice cooks, mix the diced tomato, sliced jalapeño, chopped cilantro, and a pinch of salt in a bowl to make a fresh salsa.
- 10Serve the chicken and rice hot, topped with the fresh salsa.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Spice Rub First
Combine turmeric, paprika, allspice, salt and pepper, then rub onto the chicken before searing.
Sear Then Sauté
After searing the chicken skin‑side down, remove it before sautéing jalapeño and shallot.
Cover While Simmering
Reduce heat to low, cover the pan, and simmer the rice for 20–30 minutes until tender.
Prep Salsa During Cook
Mix diced tomato, jalapeño, cilantro and salt while the rice cooks to save time.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make One-Pan Chicken with Basmati Rice?
- About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
- How many servings does this One-Pan Chicken with Basmati Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One-Pan Chicken with Basmati Rice recipe come from?
- It was shared by thegoldenbalance on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.