Servings: 4
Equipment
- 8x8 inch casserole dish
Ingredients
- 1 lb chicken breast
- 1 cup basmati rice rinsed
- 1 cup red lentils rinsed
- 2 tablespoons oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1-2 serrano pepper adjust as per taste
- 1 cup carrots diced
- 1 cup peas
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt adjust to taste
- 4 cups chicken broth or water
- Fresh cilantro chopped
Instructions
- Preheat the oven to 350℉.
- Season the chicken breast with salt and pepper.
- In a large skillet, heat the oil over medium heat. Add the chopped onions and sauté for 5-7 minutes until they are soft and translucent. Add the ginger, garlic, and serrano peppers. Sauté for an additional 1-2 minutes until fragrant.
- Combine the rinsed rice, lentils, sautéed onions, carrots, and peas in the casserole dish. Add turmeric, cumin, coriander, and salt. Mix well to coat the rice and lentils evenly with the spices.
- Pour the chicken broth or water over the mixture, ensuring that the rice and lentils are fully submerged. Place the seasoned chicken breasts on top of the rice and lentil mixture.
- Cover the casserole dish tightly with aluminum foil or a lid. Bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is cooked through, the rice is tender, and the lentils are soft.
- Check the dish halfway through cooking. If the liquid has been absorbed but the rice and lentils aren't fully cooked, add a bit more broth or water as needed.
- For a golden-brown finish, remove the foil during the last 10 minutes of baking. Garnish with fresh cilantro.
Notes
- The cooking time may vary depending on the size of the casserole dish and the desired doneness of the chicken and rice. Check the casserole frequently after around 35-40 minutes to ensure the ingredients are cooked.
- Add more serrano peppers or a pinch of red pepper flakes if you prefer a spicier dish. For a milder flavor, reduce the amount of serrano peppers.
- Covering the casserole dish tightly with aluminum foil or a lid is crucial for trapping steam, which evenly cooks the rice, lentils, and chicken.
Nutrition
Calories: 601kcal | Carbohydrates: 79g | Protein: 44g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 1617mg | Potassium: 1249mg | Fiber: 19g | Sugar: 7g | Vitamin A: 5701IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 6mg
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