Our One-Pot Achari Chicken and Rice brings together the convenience of a single-pot meal with the exciting, tangy flavors of traditional Indian pickle spices. Using Curry Tonight's Achari Masala par-cooked sauce, this colorful dish features tender chicken thighs and fragrant basmati rice that absorb all the complex pickling spices as they simmer together. Perfect for busy weeknights or impressive yet effortless entertaining, this recipe delivers the authentic taste of India with minimal cleanup and maximum flavor impact.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 pouch Curry Tonight Achari Masala par-cooked sauce
• 1.5 cups basmati rice, rinsed and drained
• 2.5 cups chicken broth or water
• 2 tablespoons vegetable oil
• 1 cup frozen peas
• 1/4 cup fresh cilantro, chopped (optional)
• 2 tablespoons fresh mint, chopped (optional)
  
• Optional garnishes: fried onions, toasted cashews, lemon wedges, roasted cinnamon

Equipment Needed

• Large, deep skillet or Dutch oven with lid
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Wooden spoon

Instructions

1. Heat oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Add chicken to the hot oil.
3. Cook chicken for 5-6 minutes until lightly browned on all sides (it doesn't need to be fully cooked).
4. Pour in a pouch of Curry Tonight Achari Masala par-cooked sauce.
5. Let chicken simmer for 5 minutes.
6. Add rinsed basmati rice and stir to coat with the sauce.
7. Pour in 2.5 cups of chicken broth or water and bring to a boil.
8. Reduce heat to low, cover, and simmer for 15 minutes.
9. Sprinkle frozen peas and cinnamon stick over the top, then re-cover and cook for another 5 minutes.
10. Remove from heat and let stand, covered, for 5 minutes.
    
11. Fluff rice with a fork, then fold in fresh herbs.
    

Tips for Success

• Don't skip rinsing the rice – it removes excess starch and prevents the dish from becoming gummy.
• Use chicken thighs rather than breast for juicier, more flavorful results.
• Let the dish rest after cooking to allow the flavors to meld and the rice to finish absorbing liquid.
  
• Keep the heat low during simmering to prevent the bottom from burning.

Nutritional Information

Calories: 520 per serving Protein: 36g Carbohydrates: 55g Fat: 18g Sodium: 580mg

Serving Suggestions

Serve this vibrant one-pot meal with a side of cooling cucumber raita or a simple kachumber salad to balance the tangy notes of the Achari sauce. For a complete feast, add warm naan bread and a side of tangy mango pickle for an extra layer of authentic Indian flavors.

Storage and Reheating

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a sprinkle of water to prevent drying out, or gently warm in a covered pan over low heat. This dish also freezes well for up to 1 month – thaw overnight in the refrigerator before reheating.

Variations

• Vegetable boost: Add diced bell peppers, carrots, or cauliflower florets with the onions.
• Seafood option: Substitute shrimp for the chicken (add in the last 5 minutes of cooking).
• Vegan version: Replace chicken with chickpeas or firm tofu, and use vegetable broth.
• Brown rice alternative: Use brown basmati rice but increase broth to 3 cups and cooking time to 35-40 minutes.

Chef's Notes

This one-pot wonder showcases how our Achari sauce can transform everyday ingredients into something extraordinary. The tangy, complex pickling spices in the sauce infuse the rice and chicken as they cook together, creating layers of flavor that would typically require dozens of individual spices and hours of preparation. The result is a harmonious blend of tang, subtle heat, and aromatic depth that makes this dish truly special.

FAQs

Can I use bone-in chicken for this recipe?

Yes! Bone-in chicken thighs add extra flavor, but you'll need to increase the cooking time by about 10 minutes.

What makes Achari sauce different from other Indian sauces?

Achari sauce draws inspiration from traditional Indian pickles, featuring tangy notes and pickling spices like mustard seeds, fenugreek, and fennel that create a distinctive sweet-sour profile with complex depths.

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