Mixed Rice Plate with Chicken and Assorted Sides
Description:
A colorful and satisfying meal, this mixed rice plate combines flavorful chicken, seasoned rice, and a variety of sides to create a balanced and festive dish. Perfect for lunch, dinner, or a special occasion, it blends textures, colors, and flavors—from juicy, spiced chicken to fresh vegetables, tangy sauces, and crunchy accompaniments.
Servings: 4
Total Time: 1 hour 15 minutes (Prep: 25 mins, Cook: 50 mins)
Ingredients
For the Chicken
4 chicken thighs (bone-in or boneless)
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
Juice of ½ lemon
For the Rice
2 cups long-grain rice (basmati or jasmine)
4 cups water or chicken broth
½ tsp salt
½ tsp turmeric (for color and aroma)
1 bay leaf
For the Sides
1 cup roasted or steamed vegetables (carrots, zucchini, bell peppers)
½ cup cucumber-tomato salad (diced cucumber, tomato, parsley, olive oil, lemon)
½ cup pickled vegetables or olives
2 boiled eggs (optional, halved)
2–3 tbsp hummus or yogurt sauce (for drizzle or dipping)
Fresh herbs (cilantro or parsley) for garnish
Instructions
1. Marinate the Chicken (10–15 minutes)
In a bowl, mix olive oil, lemon juice, salt, pepper, paprika, garlic powder, onion powder, and thyme.
Rub the mixture over the chicken thighs.
Let it marinate for at least 10 minutes. (Q: Can I marinate overnight? Yes! It will enhance the flavor even more.)
2. Cook the Rice (20 minutes)
Rinse the rice until water runs clear.
In a pot, heat butter or oil over medium heat. Add turmeric and bay leaf.
Add rice and sauté for 1–2 minutes until slightly toasted.
Pour in water or chicken broth, add salt, and bring to a boil.
Reduce heat, cover, and simmer for 15–18 minutes until rice is fluffy.
(Tip: Avoid opening the lid while cooking to keep the rice fluffy.)
3. Cook the Chicken (20–25 minutes)
Heat a skillet or grill pan over medium-high heat.
Cook chicken thighs 6–8 minutes per side (depending on thickness) until golden brown and internal temp reaches 75°C (165°F).
Remove from heat, let rest 5 minutes before slicing.
(Q: Can I bake instead? Yes, bake at 200°C (400°F) for 25–30 minutes.)
4. Prepare the Sides (10 minutes)
Roast or steam vegetables until tender but still crisp.
Mix cucumber, tomato, parsley, olive oil, and lemon for a fresh salad.
Slice boiled eggs and arrange on a plate.
Place olives or pickles in small bowls.
Prepare hummus or yogurt sauce for drizzling.
5. Assemble the Mixed Rice Plate
Start with a bed of rice on each plate.
Arrange sliced chicken on top.
Place vegetables, salad, boiled eggs, and pickles around the rice.
Drizzle with hummus or yogurt sauce.
Garnish with fresh herbs.
(Tip: Use colorful vegetables and arrange neatly for a visually appealing plate.)
Serving Suggestions
Serve with warm pita or flatbread.
Add a wedge of lemon for extra zing.
Pair with a light, chilled drink like iced tea or sparkling water.
Estimated Timings
Prep: 25 min
Rice: 20 min (can be done while chicken cooks)
Chicken: 20–25 min
Sides & assembly: 10 min
Total: ~1 hr 15 min
Q&A & Tips
Q: Can I use chicken breast instead of thighs?
A: Yes, but cook slightly less to avoid dryness.
Q: Can this be made vegetarian?
A: Substitute grilled halloumi or tofu for chicken.
Q: Can the rice be made ahead?
A: Yes, store in an airtight container. Reheat gently with a splash of water.