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Hawaij Chicken & Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 50 reviews
  • Author: Mary
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for slow cooking the chicken and rice together.
  2. Heat Olive Oil: Place a dutch oven or other ovenproof pot on the stovetop over medium-high heat and add the olive oil.
  3. Season Chicken: Coat the chicken thighs thoroughly with the hawaij spice, sprinkling and patting it to ensure it sticks well on both sides.
  4. 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.
  5. Remove Chicken: Take the browned chicken out of the pot and set aside temporarily.
  6. 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.
  7. Add Garlic: Add minced garlic to the onions and cook for an additional 30 seconds until fragrant.
  8. 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.
  9. Add Rice and Nestle Chicken: Stir in the mixed brown rice thoroughly, then nestle the chicken thighs on top of the rice.
  10. 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.
  11. 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.
  12. 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.

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Find it online: https://quickcookingguide.com/hawaij-chicken-and-rice-recipe/