Pilao au PouletSpiced Chicken and Rice

Name: Pilao au Poulet (Spiced Chicken and Rice)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Comoros
Ingredients: 400 g Basmati Rice (rinsed); 650 g Chicken Thigh (cut into large pieces); 220 g Onion (finely chopped); 12 g Garlic (crushed); 40 ml Vegetable Oil; 1 pcs Cinnamon Stick; 2 pcs Bay Leaf; 6 pcs Clove; 4 g Cardamom Seeds; 4 g Cumin Seeds; 800 ml Chicken Stock; 10 g Salt; 2 g Black Pepper

This fragrant rice dish is cooked with chicken, browned onion, and whole warm spices until every grain is perfumed and savory. It is a classic family-style meal, rich enough to serve on its own.

Prep

25m

Cook

45m

Serves

Estimated

Nutrition

Per serving

576kcal

Calories

38g

Protein

20g

Fat

60g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

400g
Basmati Rice (rinsed)
650g
Chicken Thigh (cut into large pieces)
220g
Onion (finely chopped)
12g
Garlic (crushed)
40ml
Vegetable Oil
1pcs
Cinnamon Stick
2pcs
Bay Leaf
6pcs
Clove
4g
Cardamom Seeds
4g
Cumin Seeds
800ml
Chicken Stock
10g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a heavy pot. Add the onion and cook until deeply golden.
02
Stir in the garlic, cinnamon stick, bay leaves, cloves, cardamom seeds, and cumin seeds and cook until fragrant.
03
Add the chicken thigh and brown on all sides.
04
Add the basmati rice and stir to coat the grains, then pour in the chicken stock and season with the salt and black pepper.
05
Bring to a boil, cover, reduce the heat, and cook until the rice is tender and the chicken thigh reaches 74°C (165°F).
06
Rest off the heat, discard the cinnamon stick and bay leaves, then fluff and serve.

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