Kenyan Chicken Pilau (Egg-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 2 cups Basmati Rice
• 1 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tsp Cumin
• 2 tsp Coriander
• 1 tsp Turmeric
• 4 pods Cardamom Pods
• 1 stick Cinnamon Stick
• 4 cups Chicken Broth
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 large onion, chopped, and cook, stirring occasionally, until it is golden brown, about 8-10 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 1 inch of ginger, minced, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the 1.5 lbs of chicken thighs to the pot. Cook, turning them to brown on all sides, about 5-7 minutes.
4. 4Stir in the 2 teaspoons of cumin, 2 teaspoons of coriander, 1 teaspoon of turmeric, 4 cardamom pods, 1 cinnamon stick, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
5. 5Add the 2 cups of basmati rice and the 4 cups of chicken broth to the pot. Stir everything together and bring the mixture to a boil.
6. 6Once 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 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. Let it stand, covered, for 10 minutes. This resting period allows the rice to finish steaming and become fluffy.
8. 8Gently fluff the pilau with a fork before serving. Serve hot.

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