🍛 Chicken with rice
Chicken with rice is the everyday home plate: pieces of chicken stewed with onion, tomato and warm spices, served over or cooked together with fluffy rice. The chicken turns tender and the sauce soaks into the grains, giving a soft, comforting meal. It is a simple, filling lunch or dinner made from pantry staples.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g chicken thighs or drumsticks
- 300 g long-grain rice
- 1 large onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves
- 1 tsp cumin, 1 tsp paprika, ½ tsp turmeric
- 2 tbsp vegetable oil
- Salt and pepper, 600 ml water
Method
- Rinse the rice and leave it to drain.
- Fry the onion in the oil until soft, then add the garlic and spices.
- Add the chicken and brown on all sides, then stir in the tomatoes and cook for 5 minutes.
- Pour in the water, season, cover and simmer for 25 minutes.
- Stir in the rice, bring back to the boil, cover and cook on low heat for 18–20 minutes until the rice is tender. Rest for 5 minutes and serve.
How to make it lighter
- Remove the chicken skin before cooking to cut a good part of the fat.
- Use 1 tbsp oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
- Serve a smaller scoop of rice with a large side salad or cooked vegetables.
History
Versions of chicken stewed with rice are cooked in home kitchens across the Middle East, South Asia, Latin America and beyond, each with its own spices.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Chicken with rice and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →