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Chicken Tomato Rice

Easy Chicken Tomato Rice for a Cozy Night In

Enjoy a comforting Chicken Tomato Rice, a one-pot meal full of rich flavors, perfect for a cozy night in.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 1 pound Boneless, skinless chicken breasts Swap with firm tofu, chickpeas, or lentils for a vegetarian option.
  • 1 medium Onion Adds sweetness and depth; shallots could be a substitute.
  • 3 cloves Garlic Enhances aroma and flavor; garlic powder can work in a pinch.
  • 1 tablespoon Fresh ginger Provides a fresh kick; ground ginger is a viable alternative.
  • 1 can Crushed tomatoes Forms the flavorful base; fresh tomatoes can be used.
  • 1 cup Tomato sauce Adds extra depth; can be omitted if preferred.
  • 1.5 cups Basmati rice Try brown rice for added nutrition, but increase water and cooking time.
  • 2 cups Chicken broth Enriches the flavor; vegetable broth for a vegetarian twist.
  • 0.5 cup Heavy cream Gives a creamy richness; coconut milk is a great substitute.
  • 2 tablespoons Vegetable oil For sautéing; olive oil or butter can also be used.
  • 1 teaspoon Turmeric powder Adds color and mild flavor; curry powder can be a similar substitute.
  • 1 teaspoon Garam masala A warm spice blend; adjust amounts to taste.
  • 0.5 teaspoon Red chili powder For heat; swap with paprika for a milder taste.
  • 1 teaspoon Cumin powder Provides earthy notes; use ground coriander if needed.
  • 1 teaspoon Black pepper Adds complexity; no specific substitute needed.
  • 0.25 cup Chopped cilantro Serves as a fresh garnish; parsley can be used.
  • to taste Salt Essential for flavor.
  • 2 tablespoons Butter Adds richness, optional for a lighter dish.
  • 0.5 teaspoon Saffron threads Optional for flavor and color; turmeric as a substitute.
  • 1 medium Chopped green chilies For an extra kick; optional based on preference.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Season the chicken breasts with salt, turmeric, cumin, and black pepper. Set aside.
  2. In a large pot, heat vegetable oil over medium-high heat and brown the chicken for 4-5 minutes per side. Remove and set aside.
  3. In the same pot, sauté diced onions for 5-7 minutes until golden brown. Stir occasionally.
  4. Add minced garlic and grated ginger; cook for an additional minute.
  5. Incorporate red chili powder, garam masala, and remaining turmeric. Cook for 30 seconds.
  6. Pour in crushed tomatoes and tomato sauce; simmer for 10 minutes.
  7. Cover and reduce heat to low, cooking for 15-20 minutes to meld flavors.
  8. Add saffron and chopped chilies during the last 5 minutes.
  9. Rinse basmati rice under cold water and add to the simmering sauce.
  10. Pour in chicken broth, season with salt, and bring to a boil.
  11. Cover and reduce heat; cook for 15 minutes or until rice is tender.
  12. Stir in the browned chicken and heavy cream; let sit for 5 minutes.
  13. Finish with a pat of butter and garnish with cilantro before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Chicken Tomato Rice can also be made vegetarian by swapping chicken for tofu or lentils.

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