This chicken over rice recipe features tender, spiced chicken thighs served over fluffy turmeric rice. Diced tomato, cucumber, shredded lettuce, and a drizzle of za’atar spiced sour cream bring it all together!
I love a good chicken and rice recipe. Usually, I’ll make arroz con pollo (Mexican chicken and rice), but lately, I’ve been digging the Middle Eastern flavors of this chicken over rice recipe. Inspired by the “street food” sold by halal carts in NYC, this tasty meal features tender chicken cooked with an array of spices and served over turmeric rice.
Why You’ll Love This Chicken Over Rice Recipe
- Easy. Don’t let the number of spices in this recipe intimidate you. The spices do make the ingredients list look long, but this recipe actually comes together quickly and easily.
- Flavorful. Thanks to all the spices, this meal is full of flavor! The chicken is coated in a spice rub made of garlic, oregano, coriander, cumin, turmeric, and smoked paprika. The rice also has a mix of spices, and then everything is served with toppings like diced tomato and cucumber, which add even more flavor and texture.
- Flexible. Below I’ll share two ways to cook the chicken (air fryer or oven) and two ways to cook the rice (Instant Pot or stovetop). Choose whichever cooking methods work best for you.
How to Make Chicken Over Rice
Are you ready to make chicken over rice? Here’s a quick overview of how to make each component of this dish. It may seem like a lot, but since everything is cooked at the same time it all comes together quickly. Be sure to scroll down to the recipe card for ingredients and detailed instructions.
Cook the chicken
The first step is cooking the chicken. You can do this in the air fryer or in the oven.
- Add the spice rub. In a medium bowl combine the chicken thighs with the other ingredients. Cover with plastic wrap and chill in the fridge for 1 hour.
- Cook the chicken. There are two ways to cook the chicken. You can cook it in the oven, or in the air fryer. The photos below show how to do it in the air fryer.
- Oven method. Preheat your oven to 400F and line a baking sheet with a silpat (affiliate link) or parchment paper. Place the chicken on the sheet and bake for 35-45 minutes, until it registers 165F with an instant read thermometer (affiliate link).
- Air fryer method. Preheat your air fryer to 390F. Place the chicken thighs in the basket (no wire insert), skin side down. Cook for 10 minutes, then flip and cook skin side up for another 10-12 minutes. The chicken is done when the skin is crispy and the chicken registers 165F with an instant read thermometer. DO NOT add PAM to the air fryer as it will smoke, the chicken has enough oil not to need it.
- Cool and slice. Let the chicken cool for 5 minutes, then slice it into strips or bite-sized pieces.
Make the Rice
While the chicken is cooking, we’ll make the rice. There are two ways to cook the rice, on the stove top or in the Instant Pot. Both are equally easy, though the Instant Pot method doesn’t require you to keep an eye on the stove.
- Instant pot method: Turn the Instant Pot on to saute and melt the butter. Turn off the Instant Pot and stir in the rice. Add all the remaining rice ingredients to your Instant pot. Give it a good stir, then seal the lid and press the “rice” button.
- Stovetop method: Melt the butter in a medium pot over medium low heat. Stir in the rice to coat it with the butter. Add all the remaining rice ingredients, stir well. Bring to a simmer, then cover and cook for 15-20 minutes. The rice is done when it is fluffy. Remove from the heat and fluffy the rice with a fork.
Make the sour cream drizzle
We’ll also be making a simple sour cream drizzle. I recommend doing this when the chicken and rice are almost done cooking.
- Mix. In a medium bowl combine the sour cream drizzle ingredients. Stir well.
Serve your chicken over rice
The last step is simply layering everything together in a bowl.
- Layer everything in a bowl. Spoon the rice into individual bowls and top with the sliced chicken. Top with shredded lettuce, diced tomatoes, and diced cucumbers. Finish with a generous drizzle of the sour cream sauce. Tuck some pieces of pita or naan bread into the side of the bowl and serve.
Tips for Success
- Marinade time. I recommend marinating the chicken for a least an hour before cooking. You can also marinate it overnight, which decreases the prep time the day of.
- Fluff the rice. When the rice is finished cooking, fluff it up using a fork before scooping it into your bowls.
- No pita? This dish is usually served with small slices of pita bread, but you can also serve it with pieces of naan or corn tortilla. Stacy’s Pita Chips (affiliate link) are also seriously tasty with this dish.
- Can I use chicken breasts? Yes, you can use chicken breasts instead of chicken thighs with this recipe. Chicken breast is done at 165F.
- Don’t skip the sauce! Even though the sour cream drizzle only has a few ingredients, it packs a flavorful punch and really brings this whole dish together.
FAQs
- What is za’atar? Za’atar is a Middle Eastern spice mixture. The ingredients can vary by region, but usually, it is composed of dried oregano, thyme, marjoram, sumac, and toasted sesame seeds. I first tried this spice mix when I visited Israel some 20 years ago and it’s been a favorite ever since. It’s delicious in dips and dressings or sprinkled onto savory flatbread just before it is baked.
- Where can I buy za’atar? You can find za’atar on Amazon, though my favorite is this blend from the New York Shuk. Wherever you buy it, you want to look for za’atar that is green (indicating the herbs are fresher) and very fragrant.
How to Store and Reheat Leftovers
- Fridge. Store the chicken and rice separately in airtight containers in the fridge. The chicken will keep for up to 5 days and the rice for up to 2 days. If you have extra diced tomato, cucumber, or shredded lettuce, store those in their own container in the fridge. The sour cream drizzle can also be stored for later. Just place it in its own container and place it in the fridge for up to 3 days.
- Freezer. You can store the cooked chicken in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. I don’t recommend freezing the other components of this dish.
- To reheat. Spoon your desired amount of rice and chicken into a microwave-safe bowl, then zap until warmed through. I usually recommend 1 minute 30 seconds, then stirring the rice a bit and checking the temperature. If more time is needed, add it in 30-second increments. Once your food is reheated add your toppings and finish with a drizzle of the sour cream sauce.
More Easy Chicken Recipes to Try
- Chicken Bacon Ranch Pasta
- Chicken Tortellini Soup
- Empress Chicken
- Million Dollar Chicken Casserole
- Crockpot Salsa Chicken
Chicken Over Rice
This chicken over rice recipe features tender, spiced chicken thighs sliced and served over fluffy turmeric rice. Serve it with diced tomato, cucumber, shredded lettuce and a drizzle of za’atar spiced sour cream.
Ingredients
For the Chicken
- 1 ½ lbs boneless chicken thighs, skin on but excess skin trimmed
- 3 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 teaspoon dry oregano
- 1 teaspoon dry coriander
- 1 teaspoon dry cumin
- ½ teaspoon dry turmeric
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the sour cream sauce
- ¾ cup sour cream
- 1 teaspoon lemon juice
- ½ teaspoon granulated sugar
- ½ teaspoon za’atar
- ½ teaspoon garlic powder
- 3-4 tablespoons milk, enough to thin the sour cream so that you can drizzle it
For the rice
- 2 tablespoon unsalted butter
- 2 cups long grain white rice
- 2 teaspoon dry turmeric
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 4 cups vegetable or chicken broth
To serve
- 1 cup shredded iceberg lettuce
- 1 ½ cups fresh diced tomato
- ½ cup diced peeled cucumber
Instructions
Cook the chicken.
- Add the spice rub. In a medium bowl combine the chicken thighs, olive oil, and all the spices. Toss to coat the chicken on all sides with the oil and spices. Cover with plastic wrap and chill in the fridge for 1 hour.
- Oven method. Preheat your oven to 400F and line a baking sheet with a silpat or parchment paper. Place the chicken on the sheet and bake for 35-45 minutes, until it registers 165F with an instant read thermometer.
- Air fryer method. Preheat your air fryer to 390F. Place the chicken thighs in the basket (no wire rack), skin side down. Cook for 10 minutes, then flip and cook skin side up another 10-12 minutes. The chicken is done when the skin is crispy and the chicken registers 165F with an instant read thermometer. DO NOT add PAM to the air fryer as it will smoke, the chicken has enough oil not to need it.
- Cool and slice. Let the chicken cool for 5 minutes, then slice into strips or bite sized pieces.
Make the rice.
- When to make it. Do this while the chicken is cooking.
- Instant pot method. Turn the Instant Pot on to saute and melt the butter. Turn off the Instant Pot and stir in the rice. Add all the remaining rice ingredients to your Instant pot. Give it a good stir, then seal the lid and press the "rice" button.
- Stovetop method. Melt the butter in a medium pot over medium low heat. Stir in the rice to coat it with the butter. Add all the remaining rice ingredients, stir well. Bring to a simmer, then cover and cook for 15-20 minutes. The rice is done when it is fluffy. Remove from the heat and fluffy the rice with a fork.
Make the sour cream drizzle.
- When to make it. Do this when the chicken and rice are almost done.
- Mix. In a medium bowl combine the sour cream drizzle ingredients. Stir well.
Serve
- Layer everything in bowl and add toppings. Spoon the rice into individual bowls and top with the sliced chicken. Top with shredded lettuce, diced tomatoes and diced cucumbers. Finish with a generous drizzle of the sour cream sauce. Tuck some pieces of pita or naan bread into the side of the bowl and serve.
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Nutrition
Calories: 638kcal | Carbohydrates: 53g | Protein: 24g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 686mg | Potassium: 378mg | Fiber: 1g | Sugar: 2g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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