Iraqi Chicken And Rice Stovetop Recipe
Get ready for some delicious rice and chicken
“Enjoy the authentic taste of Iraqi cuisine with this exquisite chicken and rice stovetop recipe, slow-cooked to perfection!”
Noam Zigdon
Original Recipe Author
Looking to change up your dinner menu? This Iraqi chicken and rice stovetop recipe will deliver the delicious twist you need!
With juicy, tender chicken thighs and fluffy, spicy rice, this dish takes you on a flavor ride! Pair it with tomato and pepper salad and you’re good to go.
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Ingredients
- 6-8 chicken thighs
- 1 large onion (finely chopped)
- 1 tbsp. tomato paste
- 4 medium-sized tomatoes (grated)
- 3 cups rice
- 1 tbsp. Baharat
- ½ tsp. cardamom
- 1 tbsp. salt
- ¼ tsp. hot paprika
- 1 tbsp. sweet paprika
- Some black pepper
- 6 cups water
- ¼ cup oil
Instructions
- In a medium or large pot, heat up the oil.
- Sear the onion in the oil until it caramelizes a bit and turns golden.
- Place the chicken thighs in the pan and sear on both sides to create appetizing brown marks.
- Add the tomatoes and tomato paste, and stir well.
- Pour in half a cup of water to dilute the mixture.
- Add the seasoning.
- Add 6 cups of water and bring the mixture to a boil.
- Let the chicken cook for about 30 minutes (add more water if a longer cooking time is needed).
- Check and wash the rice until the rinsing water is clear without starch.
- Add the rice to the pot and stir.
- Again, bring the chicken and rice mixture to a boil.
- Reduce the flame to low and allow the mixture to cook for about 20 minutes.
- Serve warm alongside steamed vegetables or tomato and pepper salad.
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