Chef John's Chicken And Rice Recipe

If you're looking for an easy and hearty Chef John's chicken and rice recipe, you've come to the right place! The recipe is simple to follow and can be made in just a few short steps. Plus, it's perfect for feeding a large crowd!

5 from 2 votes

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Prep Time 30

Cook Time 8 45

Total Time 9 15

Course Chef's Delight

Cuisine American

Servings

Calories 362 kcal

Equipment

Oven
Casserole Dish
2 Mixing Bowls
Whisk
Knife
Chopping Board
Spatula
Mortar
Cling film

Ingredients

For The Marinade

1 Whole Chicken (cut into eight pieces)
⅓ cup Plain Yogurt
1 medium Lime (zested and juiced)
2 teaspoons Kosher Salt
1 teaspoon Ground Paprika
1 teaspoon Ground Cumin
½ teaspoon Ground Coriander
¼ teaspoon Cayenne Pepper
¼ teaspoon Ground White Pepper
¼ teaspoon Ground Cardamom
¼ teaspoon Ground Cinnamon

For The Rice

1 ½ cups Basmati Rice
2 ¼ cups Chicken Broth (divided)
2 tablespoons Unsalted Butter
1 teaspoon Olive Oil
1 teaspoon Kosher Salt
¼ teaspoon Salt
1 pinch Saffron

For The Garlic Yogurt Sauce

½ cup Plain Yogurt
2 cloves Garlic (crushed)
2 tablespoons Green Onions (thinly sliced)
2 tablespoons Mint (finely chopped)
2 tablespoons Cilantro (finely chopped)
⅛ teaspoon Salt
1 tablespoon Water

Instructions

Thinly slice green onions and finely chop mint and cilantro. Cut washed and drained chicken into eight pieces and keep it aside.
Add plain yogurt, lime zest, juice, and spices in a large mixing bowl and whisk to combine well.
Make one cut into each piece of chicken meat down to the bone. Toss the chicken into the yogurt mixture very thoroughly.
Wrap the chicken meat with plastic cling film and refrigerate it for 8 hours or overnight.
Preheat the oven to 450 degrees F and grease a 9x13-inch casserole dish.
Grind saffron strings in a mortar with a pestle, pour chicken broth and stir to combine.
Now boil unsalted butter, salt, remaining cups of chicken broth and chicken broth-saffron mixture in a saucepan.
Add basmati rice to the mix and stir to combine for 15 minutes. Once cooked, put it aside and rest for 10 minutes.
Transfer cooked rice into the prepared casserole dish and gently spread it into an even layer using a spatula.
Place the refrigerated chicken pieces on top of the rice. Drizzle olive oil and sprinkle salt.
Roast it in the oven until the chicken is no longer pink in the centers and the juices run clear for about 45 minutes.
Mix the remaining yogurt, minced garlic, chopped green onions, mint, cilantro, salt, and water for the sauce. Refrigerate it until it is needed. Serve the chicken and rice and top with sauce.

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Nutrition

Keyword Chef John's, Chef John's Chicken and Rice, Delicious Chef John's Chicken And Rice

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