Ingredients

• 1 lb (450g) chicken, cut into pieces
• 1 cup rice, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 carrots, sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste)
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the chicken pieces to the pot and cook until browned on all sides.
4. Stir in the cumin, coriander, and chili powder. Cook for 2-3 minutes to release the spices’ flavors.
5. Add the sliced carrots and rice to the pot, mixing well.
6. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until the chicken is cooked through and the rice is tender.
7. Season with salt and pepper to taste. Remove from heat.
8. Garnish with fresh cilantro before serving.