If you’re craving a dish that feels like a warm hug from the inside out, you simply must try this Hawaij Chicken & Rice Recipe. It’s an aromatic, comforting blend of tender, spice-kissed chicken thighs nestled atop fragrant brown rice, all slow-cooked to perfection. The magic really comes from the hawaij spice—a unique Middle Eastern blend that infuses the chicken and rice with deep, earthy, and slightly smoky notes. Whether it’s a busy weeknight or a weekend treat, this recipe brings a cozy, exotic flair to your dinner table that everyone will adore.
Ingredients You’ll Need
Gathering simple yet vital ingredients is the first step toward creating this delightful dish. Each item plays a crucial role—from the rich flavor of bone-in chicken thighs to the wholesome texture of mixed brown rice and the unmistakable kick of hawaij spice. Together, they build layers of taste and color you’ll want to savor again and again.
- 2 tablespoons olive oil: This gives a subtle fruity flavor while helping brown the chicken perfectly.
- 1 1/2 lbs bone-in chicken thighs: Bone-in keeps the meat juicy and adds flavor as it cooks slowly.
- 1/4 cup hawaij spice: The star seasoning that brings aromatic warmth and a touch of spice.
- 1 yellow onion, diced: Adds natural sweetness and depth when sautéed until translucent.
- 3 cloves garlic, minced: Just the right punch of garlic sharpness to balance the spices.
- 2 1/2 cups chicken broth: Keeps the rice moist and infuses it with savory goodness.
- 2 teaspoons kosher salt: Enhances all the natural flavors without overpowering the dish.
- 1 cup mixed brown rice: Nutty, wholesome, and textured, it’s a hearty base for the chicken.
- Optional – serve with a green salad and top with scallions: Adds freshness and a little crunch to brighten every bite.
How to Make Hawaij Chicken & Rice Recipe
Step 1: Preheat & Prepare
Start by setting your oven to 350 degrees Fahrenheit so it’s perfectly heated when you’re ready to bake. This ensures even cooking and lets all the flavors meld beautifully as the dish finishes in the oven.
Step 2: Brown the Chicken
Heat olive oil in a heavy-bottomed dutch oven or any ovenproof pot over medium-high heat. While that’s warming, coat every piece of chicken thoroughly with hawaij spice—don’t be shy, pat it on so it sticks well. Then add the chicken skin side down to the hot oil and brown it for 3 minutes on each side. This step locks in juices and creates a gorgeous crust that adds so much flavor to the finished dish.
Step 3: Sauté the Aromatics
Remove the browned chicken and set it aside for now. In the same pot, toss in the diced onions and sauté until they turn translucent, about 4 minutes. You’ll smell their natural sweetness start to emerge. Then add the minced garlic and cook for another 30 seconds—just until fragrant, never burnt—to layer in that irresistible aromatic punch.
Step 4: Deglaze and Add Broth
Pour a splash of chicken broth into the pot and swiftly scrape the bottom to lift up all the tasty browned bits leftover from the chicken. Those bits are concentrated flavor gold! Pour in the rest of the broth, then turn off the stove to pause the cooking at just the right moment.
Step 5: Combine Rice and Nestle Chicken
Add the mixed brown rice to the pot and stir well, letting it soak up some of that flavorful broth base. Then nestle the spiced chicken thighs gently on top of the rice, skin side up, preparing it all for a slow, even bake in the oven.
Step 6: Bake to Perfection
Cover the pot tightly and place it in the oven for 35 minutes. After that, remove the lid and continue baking uncovered for another 10 minutes—this step crisps the chicken skin while allowing excess moisture to evaporate, so the rice ends up fluffy, not soggy.
Step 7: Rest and Serve
Once out of the oven, let the chicken and rice rest for 5 to 10 minutes. This little pause lets the flavors settle and the juices redistribute, so every bite is tender, flavorful, and utterly satisfying.
How to Serve Hawaij Chicken & Rice Recipe
Garnishes
To bring extra brightness and texture, sprinkle chopped scallions over the top right before serving. Their fresh crunch wonderfully contrasts the rich spices and tender chicken. For a touch of green and acidity, a simple side salad dressed with lemon vinaigrette complements the dish beautifully.
Side Dishes
This dish shines on its own, but if you want to round out your meal, consider serving it alongside roasted vegetables or a crisp cucumber and tomato salad. The freshness adds balance to the warm, earthy flavors of the Hawaij Chicken & Rice Recipe and keeps the meal feeling complete without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve this dish family-style right out of the pot at the table—there’s something inviting about digging into a beautifully spiced one-pot meal. Alternatively, place a mound of the rice on each plate and artfully arrange chicken thighs on top, garnished with scallions and a wedge of lemon for squeezing.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers of this flavorful Hawaij Chicken & Rice Recipe (which might be rare!), store them in an airtight container in the refrigerator. It will keep nicely for up to three days, allowing the flavors to continue melding and sometimes even taste better the next day.
Freezing
You can freeze this dish, but for the best results, separate the chicken from the rice before freezing. Keep each in airtight containers or freezer bags for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat leftovers gently in a covered skillet over medium-low heat or in the microwave covered with a damp paper towel. Adding a splash of broth or water before reheating helps keep the rice moist and the chicken tender, preserving the signature essence of the Hawaij Chicken & Rice Recipe.
FAQs
What exactly is hawaij spice?
Hawaij is a traditional Yemeni spice blend made from cumin, black pepper, turmeric, and sometimes coriander or cardamom. It offers a warm, earthy, and slightly smoky flavor that makes this chicken and rice dish unforgettable.
Can I use boneless chicken instead of bone-in thighs?
Boneless chicken can be used but won’t have quite the same richness or juiciness that bone-in thighs provide. If you do substitute, adjust cooking times since boneless pieces cook faster.
Is brown rice necessary for this recipe?
Brown rice adds a nutty flavor and chewy texture that complements the spices and chicken well. However, you can substitute with white rice if you prefer a softer, quicker-cooking option.
How spicy is this dish?
The heat level depends on your hawaij blend and how much you use. This recipe leans more toward warm and aromatic spices rather than fiery heat, but feel free to adjust the amount to suit your taste.
Can I prepare this recipe in a slow cooker?
You could adapt it for a slow cooker, but the initial browning on the stove and the finishing bake in the oven really develop the flavors and textures that make this recipe special.
Final Thoughts
Making the Hawaij Chicken & Rice Recipe is like inviting a world of cozy spices into your kitchen, resulting in a dish that’s stunning yet surprisingly easy to prepare. Whether you make it for family dinners or casual gatherings, it’s sure to become a favorite everyone asks for again and again. So go ahead, gather your ingredients and dive into this delicious adventure—you won’t regret it!
Print
Hawaij Chicken & Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
Hawaij Chicken & Rice is a flavorful, comforting dish featuring bone-in chicken thighs seasoned with a fragrant Yemeni spice blend called hawaij. The chicken is browned on the stovetop, then slow-cooked in chicken broth with brown rice in the oven, producing tender, aromatic meat and perfectly cooked rice. This one-pot meal is ideal for a wholesome family dinner and can be served with a fresh green salad and scallions for added brightness.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs bone-in chicken thighs
- 1/4 cup hawaij spice
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 2 teaspoons kosher salt
- 1 cup mixed brown rice (e.g., blend of long-grain and short-grain brown rice)
Optional Garnish
- Scallions, chopped
- Green salad, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow cooking the chicken and rice together.
- Heat Olive Oil: Place a dutch oven or other ovenproof pot on the stovetop over medium-high heat and add the olive oil.
- Season Chicken: Coat the chicken thighs thoroughly with the hawaij spice, sprinkling and patting it to ensure it sticks well on both sides.
- Brown Chicken: Place the chicken thighs skin side down in the hot oil and brown for 3 minutes, then flip and brown the other side for another 3 minutes to develop flavor and color.
- Remove Chicken: Take the browned chicken out of the pot and set aside temporarily.
- Sauté Onions: In the same pot, add the diced onions and sauté for about 4 minutes until they become translucent, stirring occasionally to prevent burning.
- Add Garlic: Add minced garlic to the onions and cook for an additional 30 seconds until fragrant.
- Deglaze Pot: Pour a little chicken broth into the pot and scrape up any browned bits stuck to the bottom to incorporate flavor. Then add the remaining broth and turn off the stove.
- Add Rice and Nestle Chicken: Stir in the mixed brown rice thoroughly, then nestle the chicken thighs on top of the rice.
- Cook in Oven Covered: Cover the pot with a lid and place it in the preheated oven. Cook for 35 minutes to allow the rice to absorb the broth and the chicken to cook through.
- Uncover and Continue Baking: Remove the lid and bake uncovered for an additional 10 minutes to let excess liquid evaporate and the chicken skin to slightly crisp.
- Rest and Serve: Remove the pot from the oven and let the chicken and rice rest for 5 to 10 minutes before serving. Garnish with scallions and serve alongside a green salad if desired.
Notes
- Hawaij spice is a Yemeni blend typically containing cumin, black pepper, turmeric, and cardamom. If unavailable, you can substitute with a mix of ground cumin, black pepper, and turmeric powder.
- Using bone-in and skin-on chicken thighs adds flavor and moisture to the dish.
- Mixed brown rice provides a nutty flavor and a slightly chewy texture that pairs well with the spices.
- Be sure to let the dish rest after cooking to allow the flavors to meld and the rice to finish absorbing any remaining liquid.
- For added freshness, top with chopped scallions and serve with a crisp green salad.
