Gluten-Free Kenyan Chicken Pilau

Instructions

1. 1Prepare your ingredients: Cut the about 680 g of chicken thighs into bite-sized pieces. Finely chop the 1 large onion. Mince the 1 tbsp of ginger and the 2 cloves of garlic.
2. 2Heat the 2 tbsp of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped 1 large onion and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
3. 3Add the bite-sized about 680 g of chicken thighs to the pot. Cook, stirring, until the chicken is browned on all sides, about 5-7 minutes.
4. 4Stir in the minced 1 tbsp of ginger, the minced 2 cloves of garlic, and the 2 tbsp of pilau masala. Cook, stirring constantly, for 2 minutes until fragrant.
5. 5Add the 2 cups of basmati rice to the pot and stir to coat it with the spices and chicken. Pour in the 4 cups of chicken broth. Season with the 1 tsp of salt and the 0.5 tsp of pepper.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until the 2 cups of basmati rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
7. 7Remove the pot from the heat and let it stand, covered, for 10 minutes. This resting period allows the rice to finish cooking and absorb any remaining moisture, making it fluffy.
8. 8Gently fluff the pilau with a fork. Stir in the 0.25 cup of chopped cilantro. Serve the gluten-free Kenyan chicken pilau immediately.

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