Baked Spiced Indian Chicken & Rice

Baked Spiced Chicken & Rice


  • 1.5 cups white long grain rice (use basmati if you can, washed)
  • 1 TBS grapeseed oil
  • 2 chicken breasts (cut in half) or 3-6 chicken thighs (skin on)
  • 2.5 cups chicken stock, heated till hot
  • 1/2 cup frozen peas (or more to your liking)
  • 2 cloves garlic, minced
  • small sweet or yellow onion, chopped
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper (optional)

Mix all the spices together in a small bowl, and preheat oven to 350.

Take half the spice mixture and rub over the chicken. Add the oil to a skillet, and heat to medium – high heat.  Brown the chicken on both sides, brown in batches to make sure not to overcrowd the pan.  Remove the chicken and keep warm.

Add the onion and garlic, cook until onion is soft, be careful not to burn the garlic, lower the heat to medium if it begins to burn.  Add the remaining spice mix, stir and cook for 30 seconds.  Add the rice and mix for 1 minute. Make sure the rice is fully coated with the spices. Add the peas and saute for another 1-2 minutes. Transfer to a casserole dish or if using a dutch oven, remove from heat and add the browned chicken on top.

Pour in the warmed 2.5 cups of chicken stock.  Wrap tightly with aluminum foil, or cover with lid to dutch oven and make for 45 minutes.

When you remove the lid, the steam will be hot so be careful!  Enjoy!

**Adapted from

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