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Chicken and Rice

Chicken and Rice

Serves 8 - 10



1 stick + 1 teaspoon MagicMix

2 pounds chicken, cut into skinless stew-size pieces, washed and patted dry.

2 large onions (red or yellow), thinly sliced

4 cloves garlic, crushed

2 teaspoons ginger root, freshly chopped fine

3 tablespoons cooking oil

½ cup plain yogurt or plain low fat sour cream

2 small tomatoes, pureed

1½ teaspoons salt, or to taste

¼ teaspoon brown sugar  

½ cup mint leaves



2 ½ cups rice, long grain (preferably white or brown Basmati)

1 ½ cups hot water, to cook

4 cups cold water, to soak

Chicken and Rice


  1. Preheat oven to 350 degrees F.
  2. Wash rice 2-3 times under running water and then leave it to soak in large amount of cold water for 30 minutes to 2 hours. Drain in a strainer before cooking.
  3. Place a deep cooking pot on medium heat, add hot water then rice immediately. Cover with a lid. Rice will start simmering in a few minutes. Add 1 teaspoon oil and ½ teaspoon salt, reduce heat to low, cover with a lid and cook for another 10-12 minutes. Rice should be half-cooked now.
  4. After 10 minutes, check occasionally to see how much water is left in the pot. When all water is absorbed, turn stove off.
  5. Heat remaining oil in a medium-large oven-safe cooking pot
  6. Add onion to a medium-size pan and sauté on medium heat. After 2 minutes, remove half of the onion with a slotted spoon and reserve. Add MagicMix. Stir in crushed garlic and ginger, and sauté.
  7. After another 2-3 minutes of sautéing, add tomatoes and stir. Cook for 2 minutes.
  8. Add yogurt, chicken, salt and sugar. Stir well, cover with a lid and let cook.
  9. Allow the chicken to cook slowly, absorbing flavor, for 10 minutes. Add the half-cooked rice and mix well together.
  10. Top with the sautéed onion, mint leaves (place some in the mix) and sprinkle with ½ teaspoon MagicMix. Cover with a tight lid, place the pot on middle rack of 350 degree (F.) oven and bake for another 45 minutes.
  11. After 45 minutes, remove the pot and let sit for another 10 minutes before serving with cucumber and onion salad, with lime dressing.


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