Ingredients Jump to Instructions ↓

  1. 6 skinless chicken thighs

  2. 1/2 tsp. kosher salt

  3. 1/4 tsp. freshly ground black pepper

  4. 3 Tbsp. peanut oil or other light vegetable oil

  5. 1 cup diced yellow onion

  6. 2 cloves fresh garlic, minced

  7. 1 Tbsp. fresh ginger, minced

  8. 4 whole cloves

  9. 4 whole green cardamom pods

  10. 1 3-inch stick cinnamon

  11. 1/4 tsp. whole cumin seeds

  12. 1-1/3 cups long grain brown rice

  13. 1 10-oz. can diced tomatoes with chili peppers

  14. 1 cup canned low fat chicken stock

  15. 3/4 cup your favorite ale or beer, room temperature and flat kosher salt to taste

  16. 1/2 tsp. freshly ground black pepper Garnish:

  17. 2 Tbsp. fresh cilantro, chopped

  18. 1/4 cup toasted sliced almonds

Instructions Jump to Ingredients ↑

  1. Combine salt and pepper and rub mixture onto washed chicken. Heat oil in Dutch oven over medium heat, then add chicken in a single layer and fry until chicken is browned on both sides and cooked about 2/3 of the way through. Remove chicken from pan and set aside. Add onions to pan and cook over medium heat until lightly browned. Add garlic, ginger, whole cloves, cardamom seed, stick cinnamon, and cumin seed. Cook mixture while stirring constantly for about 2 minutes. Add brown rice and stir mixture for 1 minute. Add tomatoes, chicken stock, beer, salt and pepper to taste, increase heat to medium high, and bring mixture to a boil. Return chicken to pot and put cover in place. When mixture begins to boil again, reduce heat to low and cook casserole for exactly 1 hour. Remove pot from heat and let casserole rest, with cover in place, for 15 minutes. Before serving, sprinkle the chopped cilantro and toasted almonds evenly over the casserole. The reason whole spices are used in this recipe is that under cooking conditions the flavors are slowly released into the casserole. You can try to find them and pick them out before serving the meal, but I just let people do it themselves from their own plates.)


Send feedback