Amba Chicken and Rice
Comfort one-pan chicken and rice dish that has one ingredient that makes all the difference- Amba sauce!
Ingredients
- olive oil
- flaky salt
- basmati rice
- bone-in chicken thighs
- shredded carrots
- scallions /
- olive oil
- salt
- black pepper
- turmeric
- cumin
- Amba
- boiling water
- scallion /
Method
- 1
Preheat the oven to 420°F (220°C).
- 2
In a large (approx. 14-inch), round, oven-safe pan, add olive oil and a sprinkle of flaky salt.
- 3
Add the washed and drained basmati rice.
- 4
Add the shredded carrots and chopped scallions to the pan. Mix everything together and spread it evenly.
- 5
Arrange the chicken thighs on top of the rice mixture.
- 6
In a separate bowl or measuring cup, combine the sauce ingredients: salt, black pepper, turmeric, cumin, olive oil, and Amba sauce. Mix well.
- 7
Spoon the prepared sauce over each chicken thigh, ensuring they are well-coated.
- 8
Gently pour 4 cups of boiling water into the pan.
- 9
Sprinkle the dish with a bit more flaky salt.
- 10
Cover the pan first with a sheet of wet parchment paper, pressing it down onto the food.
- 11
Tightly cover the pan with aluminum foil over the parchment paper.
- 12
Bake in the preheated oven for 55 minutes.
- 13
After 55 minutes, carefully remove the foil and parchment paper.
- 14
Switch the oven to convection broil at 450°F and bake for an additional 5-7 minutes, until the chicken is golden brown.
- 15
Garnish with fresh chopped scallions before serving.
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