Get ready to transform your ordinary dinner into an extraordinary flavor experience with this mouthwatering Cinnamon Chicken and Rice recipe! Imagine tender, golden-brown chicken thighs nestled on a bed of perfectly seasoned jasmine rice, infused with the warm, aromatic embrace of cinnamon. This gluten and dairy-free dish isn't just a meal—it's a culinary journey that will tantalize your taste buds and impress even the pickiest eaters. With just a few simple ingredients and easy-to-follow steps, you'll create a restaurant-quality dinner that feels like a gourmet masterpiece right in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 1 cup jasmine rice
- 2 cups chicken broth
- 2 tsp ground cinnamon
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the onion, mincing the garlic, and patting the chicken thighs dry with paper towels.
- Season the chicken thighs generously with salt, pepper, and 1 teaspoon of ground cinnamon on both sides.
- Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken thighs skin-side down (if skin-on) and cook for 5-6 minutes until golden brown and crispy.
- Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the pan and set aside on a plate.
- In the same pan, add diced onions and cook for 2-3 minutes until they become translucent and slightly softened.
- Add minced garlic and remaining ground cinnamon, stirring quickly to prevent burning and release aromatic flavors.
- Pour in the jasmine rice and stir to coat the grains with the onion and spice mixture, toasting for about 1-2 minutes.
- Add chicken broth to the pan, stirring to combine and scrape up any browned bits from the bottom of the pan.
- Carefully place the seared chicken thighs on top of the rice, ensuring they are partially submerged in the liquid.
- Reduce heat to low, cover the pan, and simmer for 18-20 minutes or until rice is tender and chicken is cooked through (internal temperature should reach 165°F).
- Remove from heat and let the dish rest, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
- Fluff the rice with a fork, plate the chicken over the rice, and serve hot.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden-brown exterior.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better browning.
- Don't rush the chicken searing process—those golden-brown bits add incredible flavor to the entire dish.
- Toast the rice briefly before adding broth to enhance its nutty flavor and prevent mushiness.
- Let the dish rest for 5 minutes after cooking to allow the rice to absorb remaining liquid and flavors.
- Check the chicken's internal temperature with a meat thermometer to ensure it reaches 165°F for food safety.
- For extra depth of flavor, consider using homemade chicken broth instead of store-bought.
- If you prefer less cinnamon, start with 1 teaspoon and adjust to taste.
Nutrition Facts
Calories: 301kcal
Carbohydrates: 39g
Protein: 16g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 40mg
