![["Close-up of a plate featuring braised chicken served over rice, highlighting the dish's textures and colors.", 'Side view of juicy braised chicken atop fluffy rice, showcasing the savory sauce.', 'Detailed image of braised chicken and rice, emphasizing the tenderness of the meat and the garnished presentation.', 'Vibrant close-up photo of braised chicken garnished with herbs, resting on a bed of rice.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/braised-chicken-and-rice_1_U1.webp)
Braised Chicken and Rice : The Mother of All Recipes
A flavorful and hearty dish combining tender chicken thighs with aromatic rice and spices, perfect for a comforting meal.
Ingredients
Chicken
- 6 pieces bone-in skin-on chicken thighs ([1-1.25 kg])
- 3 tbsp canola oil
Rice
- 1.5 cups jasmine or basmati rice ((rinsed and drained))
- 3 cups chicken or vegetable broth
- 3 tbsp juice of 1 large lemon ([about 3 tbsp, zest reserved])
- 0.5 tsp sea salt or kosher salt
- 2 tbsp ground spice blend (e.g., Tandoori Masala)
Additional Spices and Herbs
- 3-5 cloves minced garlic
- 1 inch fresh ginger (optional)
- 1 medium onion
- 1 cup fresh green herbs (cilantro, basil, parsley) (large-leaf herbs)
- 1-2 slices preserved lemon or Seville orange (optional)
Spice Mixes
- 1 broken cinnamon stick
- 1 tsp saffron
- 1 tsp turmeric
- 1 tsp ground cardamom
- 1 tsp amchoor powder (optional)
- 1 tsp ground coriander
- 0.5 tsp coriander seeds
- 0.5 tsp cumin seeds
- 0.5 tsp fenugreek
- 0.5 tsp ground chili powder
Instructions
- Season chicken thighs with salt and spice blend. Brown in canola oil until golden.
- Add chopped onion, garlic, ginger, and cook until fragrant.
- Stir in spices, lemon juice, and preserved lemon if using. Add rice and broth, then bring to a boil.
- Reduce heat, cover, and simmer until chicken is cooked and rice is tender, about 40 minutes.
- Garnish with fresh herbs and lemon zest before serving.
Notes
For extra flavor, let the dish rest for 10 minutes before serving.