Chicken Tomato Rice: A Simple & Delicious Recipe

Introduction

This Chicken Tomato Rice is a comforting one-pot meal that combines tender chicken with fragrant spices and tangy tomato sauce. It’s a simple yet flavorful recipe perfect for busy weeknights or casual gatherings.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup basmati rice
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons vegetable oil
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro, for garnish
• Salt to taste
• 2 tablespoons butter
• 1/2 teaspoon saffron threads (optional, for color and flavor)
• 1/4 cup chopped green chilies (optional, for extra heat)

Instructions

1. Step 1: In a large bowl, combine the cubed chicken with 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/4 teaspoon cumin powder, and 1/4 teaspoon black pepper. Mix well.
2. Step 2: Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides (8-10 minutes). Work in batches if necessary.
3. Step 3: Remove chicken from pot and set aside.
4. Step 4: Add remaining 1 tablespoon vegetable oil to the pot. Add chopped onions and sauté until translucent and slightly golden (5-7 minutes).
5. Step 5: Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
6. Step 6: Stir in red chili powder (if using), garam masala, and remaining 1/2 teaspoon turmeric powder. Cook for 30 seconds, stirring constantly.
7. Step 7: Add crushed tomatoes and tomato sauce; stir well. Bring to a simmer.
8. Step 8: Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally.
9. Step 9: If using saffron, add during the last 5 minutes of simmering.
10. Step 10: If using green chilies, add during the last 5 minutes of simmering.
11. Step 11: Rinse basmati rice under cold water until water runs clear.
12. Step 12: Add rinsed rice to the simmering sauce; stir gently.
13. Step 13: Pour in chicken broth; season with salt. Bring to a boil.
14. Step 14: Reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until rice is cooked through and liquid is absorbed. Do not lift the lid.
15. Step 15: Once rice is cooked, gently stir in cooked chicken and heavy cream. Mix carefully.
16. Step 16: Remove from heat; let rest, covered, for 5 minutes.
17. Step 17: Stir in 2 tablespoons butter before serving.
18. Step 18: Garnish with chopped cilantro. Serve hot.

Tips & Variations

• Use jasmine rice as an alternative to basmati for a different texture.
• Adjust red chili powder and green chilies according to your preferred spice level.
• For a dairy-free version, substitute heavy cream with coconut milk.
• Adding a squeeze of fresh lemon juice before serving enhances the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken and pat it dry before seasoning and cooking for the best texture.

Can I prepare this dish in a slow cooker?

This recipe is best cooked on the stove to prevent overcooking the rice, but you can brown the chicken separately and then combine all ingredients in a slow cooker for a modified version. Adjust liquid and cooking time accordingly.

Chicken Tomato Rice: A Simple & Delicious Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

Chicken Tomato Rice is a comforting one-pot dish featuring tender chicken simmered in a rich tomato sauce with aromatic spices, combined with fluffy basmati rice cooked to perfection. This easy-to-make recipe balances savory flavors and a creamy finish, perfect for a satisfying weeknight meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon black pepper

Sautéing

• 2 tablespoons vegetable oil, divided
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated

Spices and Sauces

• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to spice preference)
• 1/2 teaspoon turmeric powder (remaining)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• Salt to taste

Rice and Broth

• 1 cup basmati rice
• 2 cups chicken broth

Finishing Touches

• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/4 cup chopped cilantro for garnish
• 1/2 teaspoon saffron threads (optional, for color and flavor)
• 1/4 cup chopped green chilies (optional, for extra heat)

Instructions

1. Marinate Chicken: In a large bowl, combine cubed chicken with 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/4 teaspoon cumin powder, and 1/4 teaspoon black pepper. Mix thoroughly to coat the chicken evenly with the spices.
2. Brown Chicken: Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 8-10 minutes. Do this in batches if needed to avoid overcrowding. Remove browned chicken and set aside.
3. Sauté Onions: Add the remaining 1 tablespoon vegetable oil to the pot. Add chopped onions and sauté over medium heat until they become translucent and slightly golden, about 5-7 minutes.
4. Add Garlic and Ginger: Stir in minced garlic and grated ginger, sautéing for 1 minute until fragrant to build the aromatic base.
5. Add Spices: Mix in red chili powder (if using), garam masala, and remaining 1/2 teaspoon turmeric powder. Cook for 30 seconds while stirring constantly to release their flavors.
6. Simmer Tomato Sauce: Pour in crushed tomatoes and tomato sauce, stirring well to combine. Bring the mixture to a simmer.
7. Cook Sauce: Reduce heat to low, cover, and let the sauce simmer for 15-20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
8. Add Optional Ingredients: If using saffron threads and green chilies, add them during the last 5 minutes of simmering to infuse extra color, aroma, and heat.
9. Prepare Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch and prevent stickiness.
10. Add Rice to Sauce: Gently stir the rinsed rice into the simmering tomato sauce, ensuring it is evenly distributed.
11. Add Broth and Season: Pour in chicken broth and adjust salt to taste. Bring the mixture to a boil over medium-high heat.
12. Cook Rice: Reduce heat to low, cover the pot tightly, and simmer for 15-18 minutes without lifting the lid, until the rice is tender and all liquid has been absorbed.
13. Finish with Chicken and Cream: Once the rice is cooked, gently stir in the reserved cooked chicken and heavy cream, mixing carefully to combine without breaking the rice grains.
14. Rest the Dish: Remove the pot from heat and let it rest, covered, for 5 minutes to allow flavors to settle and the dish to finish cooking gently.
15. Add Butter: Stir in 2 tablespoons of butter for richness and a silky finish.
16. Garnish and Serve: Sprinkle chopped cilantro on top as a fresh garnish. Serve the dish hot for best flavor and enjoyment.

Notes

• You can adjust the amount of red chili powder and green chilies based on your preferred spice level.
• Using basmati rice is recommended for its fragrance and fluffy texture.
• Saffron is optional but adds a beautiful color and unique flavor.
• Cook chicken in batches to avoid overcrowding, which ensures proper browning and flavor development.
• Resting the dish after cooking helps meld the flavors together.
• For a lighter version, substitute heavy cream with half-and-half or coconut milk.

Keywords: chicken tomato rice, one pot meal, Indian chicken rice, garam masala chicken, basmati rice recipe, spicy chicken rice, easy chicken dinner