Chicken and Rice with Broccoli
Recipe GLPR853286f89099eb
A vibrant one-pot meal combining tender spiced chicken with fluffy rice, fresh broccoli, and aromatic spices. This Mediterranean-inspired dish is seasoned with cumin, turmeric, and garlic, then finished with fresh parsley and a squeeze of citrus for brightness.
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Ingredients
2½ pounds bone-in, skin-on chicken legs or other chicken parts
1 to taste Kosher salt
1 to taste Freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
2 small heads broccoli, cut into florets
3 medium cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon cayenne pepper, plus more to taste if desired
3 cups low-sodium chicken broth
1½ cups basmati or long-grain white rice
¾ cup frozen peas
2 tablespoons fresh parsley, chopped
1 to taste Lemon or lime wedges, for serving
Directions
Pat the chicken pieces dry and season both sides generously with kosher salt and freshly ground black pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the seasoned chicken in a single layer and cook, skin-side down first, for 4-5 minutes until golden brown. Flip and cook the other side for another 3-4 minutes until golden. Transfer the chicken to a plate.
In the same pot, add the chopped onion and cook over medium heat, stirring occasionally, for 3-4 minutes until softened and starting to turn translucent.
Add the minced garlic to the pot and cook for about 1 minute, stirring constantly, until fragrant.
Sprinkle the ground cumin, turmeric, and cayenne pepper over the onion and garlic mixture. Stir well to combine and cook for about 1 minute to bloom the spices.
Add the chicken broth and rice to the pot, stirring to combine and scraping up any browned bits from the bottom. Return the chicken pieces to the pot, nestling them into the rice mixture. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Carefully add the broccoli florets and frozen peas to the pot, gently stirring them into the rice without crushing. Cover again and continue to simmer for an additional 8-10 minutes until the chicken reaches an internal temperature of 165°F, the rice is tender and has absorbed most of the liquid, and the broccoli is tender-crisp.
Remove from heat and let the pot sit, covered, for 2 minutes to allow any remaining liquid to be absorbed. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired.
Divide the chicken and rice mixture among serving bowls. Garnish with fresh chopped parsley and serve with lemon or lime wedges on the side.
