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Pan-Roasted Chicken Rice

Community Member
June 17, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Pan-Roasted Chicken Rice

Ingredients

for 4 servings

For chicken marination:

  • 2 lb chicken breast (910 g), cut into medium-sized pieces
  • ⅓ cup greek yogurt (80 g)
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • salt, as per taste
  • 1 tablespoon ginger and garlic paste
  • 1 teaspoon red chili powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon roasted cumin powder
  • ¼ teaspoon coriander powder

For rice:

  • 2 cups basmati rice (400 g), soaked for 2 hrs
  • 3 cups chicken stock (720 mL)
  • 1 teaspoon garlic, crushed
  • 1 teaspoon jalapeño, chopped
  • salt, as per taste
  • 4 tablespoons vegetable oil

Veggies:

  • 1 cup carrot (150 g), julienned
  • 1 cup green bell pepper (100 g), julienned
  • 1 cup cabbage (100 g), julienned
  • 1 bunch green onion, chopped
  • 1 tablespoon garlic, chopped
  • ½ teaspoon jalapeño, chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • 1 tablespoon oil

Sauce:

  • 2 tablespoons mayonnaise
  • 1 teaspoon ketchup
  • 1 teaspoon sriracha sauce
  • 1 piece coal, smokiness

Nutrition Info

  • Calories 1619
  • Fat 77g
  • Carbs 139g
  • Fiber 4g
  • Sugar 13g
  • Protein 83g

Estimated values based on one serving size.

Preparation

  1. Mix together ingredients listed for marinade (outside of chicken) well. Then, coat chicken pieces in marinade and refrigerate for minimum 1 hour (maximum overnight).
  2. In a pan on medium flame, add 1 tbsp oil, 1 tbsp garlic, and ½ tsp jalapenos. Once slightly sauteed, add bell peppers and carrots and stir fry for 4 minutes on medium heat. Then, add cabbage, spring onion, soy sauce, and vinegar and saute.
  3. In a separate pan, roast marinated chicken pieces between medium and high heat. While this is cooking, in a third pan, add oil, garlic, and jalapenos (from rice ingredients) and saute for a few minutes without burning. Then, add rice, chicken stock, and salt to taste. Cook on medium flame. Simultaneously, ensure that chicken pieces don’t burn.
  4. Cover the pan with the chicken in it, cooking on low. Then, reduce the heat of the rice to low and cook until soft but not mushy.
  5. Combine sauce ingredients in a separate bowl and set aside.
  6. To assemble, layer rice, vegetables, chicken, and garnish with sauce.
  7. Serve warm.

Ingredients

for 4 servings

For chicken marination:

  • 2 lb chicken breast (910 g), cut into medium-sized pieces
  • ⅓ cup greek yogurt (80 g)
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil
  • salt, as per taste
  • 1 tablespoon ginger and garlic paste
  • 1 teaspoon red chili powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon roasted cumin powder
  • ¼ teaspoon coriander powder

For rice:

  • 2 cups basmati rice (400 g), soaked for 2 hrs
  • 3 cups chicken stock (720 mL)
  • 1 teaspoon garlic, crushed
  • 1 teaspoon jalapeño, chopped
  • salt, as per taste
  • 4 tablespoons vegetable oil

Veggies:

  • 1 cup carrot (150 g), julienned
  • 1 cup green bell pepper (100 g), julienned
  • 1 cup cabbage (100 g), julienned
  • 1 bunch green onion, chopped
  • 1 tablespoon garlic, chopped
  • ½ teaspoon jalapeño, chopped
  • 1 teaspoon soy sauce
  • 1 teaspoon white vinegar
  • 1 tablespoon oil

Sauce:

  • 2 tablespoons mayonnaise
  • 1 teaspoon ketchup
  • 1 teaspoon sriracha sauce
  • 1 piece coal, smokiness

Nutrition Info

  • Calories 1619
  • Fat 77g
  • Carbs 139g
  • Fiber 4g
  • Sugar 13g
  • Protein 83g

Estimated values based on one serving size.

Preparation

  1. Mix together ingredients listed for marinade (outside of chicken) well. Then, coat chicken pieces in marinade and refrigerate for minimum 1 hour (maximum overnight).
  2. In a pan on medium flame, add 1 tbsp oil, 1 tbsp garlic, and ½ tsp jalapenos. Once slightly sauteed, add bell peppers and carrots and stir fry for 4 minutes on medium heat. Then, add cabbage, spring onion, soy sauce, and vinegar and saute.
  3. In a separate pan, roast marinated chicken pieces between medium and high heat. While this is cooking, in a third pan, add oil, garlic, and jalapenos (from rice ingredients) and saute for a few minutes without burning. Then, add rice, chicken stock, and salt to taste. Cook on medium flame. Simultaneously, ensure that chicken pieces don’t burn.
  4. Cover the pan with the chicken in it, cooking on low. Then, reduce the heat of the rice to low and cook until soft but not mushy.
  5. Combine sauce ingredients in a separate bowl and set aside.
  6. To assemble, layer rice, vegetables, chicken, and garnish with sauce.
  7. Serve warm.

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