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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 Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 372 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

Spice Mix
  • 1/2 tsp Turmeric
  • 1 tsp cumin
  • 1 tsp Aleppo pepper
  • 1/2 tsp cinnamon
  • 1/2 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 1/2 cup basmati rice
  • 1 carrot diced
  • 1/2 cup frozen green peas
  • 3 cups water or chicken/vegetable stock
  • 1 lemon juice of

Instructions

    Cup of Yum
  1. In a bowl mix the turmeric, cumin, Aleppo pepper, cinnamon, cardamom, sumac and salt.
  2. Season the chicken breasts on both sides with half of the spice mix
  3. 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.
  4. 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.
  5. Add the rice followed by the remaining spice mix. Stir to combine, then add the carrots and peas. Pour in the water and the lemon juice and bring it to a low simmer.
  6. 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 1/3 cup water and continue cooking.
  7. 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 Information

Calories 372kcal (19%) Carbohydrates 45g (15%) Protein 21g (42%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 48mg (16%) Sodium 520mg (22%) Potassium 499mg (14%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1962IU (39%) Vitamin C 18mg (20%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 372

% Daily Value*

Calories 372kcal 19%
Carbohydrates 45g 15%
Protein 21g 42%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 48mg 16%
Sodium 520mg 22%
Potassium 499mg 11%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 1962IU 39%
Vitamin C 18mg 20%
Calcium 46mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.