This is an East African–inspired chicken and rice dish that packs big flavor without breaking a sweat. Perfect for busy college students and anyone craving a hearty, comforting meal with a taste of home.
Ingredients
- 1 tablespoon cooking oil (vegetable or olive)
- 1 pound chicken thighs or breast, cut into bite-sized pieces
- 1 small onion, finely chopped
- 1 teaspoon minced garlic (about 1 clove)
- 1 cup uncooked long-grain rice (white or brown)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander (optional but recommended)
- 1 cup chicken broth (or water)
- 2 tablespoons Faida Hot Sauce (plus more to taste)
- Salt and pepper to taste
Directions
- Sear the Chicken: Warm the oil in a deep skillet or pot over medium-high heat. Season the chicken with salt and pepper, then cook for about 4–5 minutes, or until lightly browned. Remove and set aside.
- Sauté Onions & Garlic: Lower the heat to medium. Add the onion and cook until softened (3–4 minutes). Stir in the minced garlic and cook for another minute.
- Spice It Up: Stir in the cumin, coriander, and a pinch more salt and pepper. Add the uncooked rice, mixing to coat it with spices.
- Combine & Simmer: Return the chicken to the pot. Add the chicken broth and 2 tablespoons of Faida Hot Sauce. Bring to a gentle boil, then reduce heat to low. Cover and let it simmer for 15–20 minutes, or until the rice is tender.
- Taste & Adjust: Fluff the rice with a fork and add more Faida if you like extra heat. Adjust salt and pepper as needed, then serve.
