In this comforting kharcho recipe, the rice and juicy chicken thigh soak up the herb and spice-infused stock like a treat.
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Heat the oil in a large heavy-based saucepan over medium-high heat. Add the chicken and cook, turning, for 8 mins or until browned all over. Transfer to a plate.
Add the onion to the pan and cook, stirring, for 3-5 mins or until the onion starts to soften. Add the capsicum and cook, stirring, for 2 mins. Add garlic, bay leaves, ground coriander, fennel seeds and saffron, if using. Cook for 1 min or until aromatic. Stir in the tomato, stock and 2 cups (500ml) water and bring to the boil. Return the chicken to the pan and reduce heat to low. Cover and cook for 1 hour or until chicken is cooked through and tender.
Transfer the chicken to a board. Use 2 forks to coarsely shred. Return chicken to pan with rice and basil. Stir to combine. Cook, covered, for 30 mins or until the rice is very tender. Remove basil sprigs and bay leaves and discard. Stir in the coriander and parsley. Ladle the soup among serving bowls and sprinkle with walnut to serve.
Serve with coriander leaves and dried chilli flakes
COOK. STORE. SAVE.
Smart swap: Got quinoa in the pantry? Use it instead of white rice in this heartwarming dish.
Root-to-tip: Save the onion skins from this recipe and use it to flavour Homemade Chicken Stock.