Sun-Dried Tomato Chicken & Rice Recipe – Authentic Indian Flavors

Last Updated on 4 months by Neha Deshmukh

Sun-Dried Tomato Chicken & Rice Recipe – Authentic Indian Flavors

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion, blending the comforting warmth of Indian spices with the tangy sweetness of sun-dried tomatoes. I first stumbled upon this combination when trying to use up some pantry staples, and honestly, it’s become a regular in my kitchen ever since. It’s flavorful, relatively easy, and always a crowd-pleaser.

Why You’ll Love This Recipe

This Sun-Dried Tomato Chicken & Rice isn’t your typical biryani or pulao, but it delivers all the cozy, aromatic goodness you crave from Indian cuisine. It’s a one-pot wonder, meaning fewer dishes to wash (always a win!). The sun-dried tomatoes add a lovely depth of flavor that complements the spices beautifully. Plus, it’s a fantastic way to get a hearty and satisfying meal on the table in under an hour.

Ingredients

Here’s what you’ll need to make this delicious dish:

• 8 chicken thighs (skin-on, bone-in)
• 1.5 cups long grain rice
• 2 medium onions (sliced)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2.5 tbsp curry powder
• 0.5 tsp turmeric powder
• 1 tsp paprika/red chili powder
• 1 tbsp garam masala
• 1 cup sun-dried tomatoes (cut into strips)
• 1 cup green peas (fresh or frozen)
• 1 cup fresh coriander leaves (chopped)
• 4 tbsp vegetable oil
• 1 tsp sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Curry Powder Blend: Curry powder isn’t a single spice, but a blend! Different regions in India have their own unique mixes. Feel free to use your favorite brand, or even make your own. I like a Madras curry powder for a bit of extra heat.
• Long Grain Rice: Basmati rice is traditional for Indian dishes, but long grain rice works beautifully here. It stays fluffy and doesn’t get mushy. About 180g of uncooked rice is perfect.
• Sun-Dried Tomatoes: Quality matters here. Look for sun-dried tomatoes packed in oil – the oil is liquid gold and adds so much flavor to the dish! If yours aren’t in oil, add an extra tablespoon of oil to the pot.
• Oil Choice: Vegetable oil is perfectly fine, but if you have ghee (clarified butter) on hand, it will elevate the flavor to another level. Ghee adds a beautiful nutty aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with 2.5 tablespoons of curry powder and salt. Give it a good mix and let it sit for at least an hour. This really helps the flavors penetrate the chicken.
2. Now, heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until they’re beautifully golden brown. Flip them over and repeat on the other side. Don’t overcrowd the pot – work in batches if needed. Set the seared chicken aside.
3. Add the remaining 2 tablespoons of oil to the pot. Sauté the sliced onions until they turn golden brown and softened. Then, add the ginger and garlic paste and cook for another minute until fragrant.
4. Time for the sun-dried tomatoes! Add them to the pot, along with their oil, and sauté for about 5 minutes. This releases their amazing flavor.
5. Sprinkle in the remaining spices – turmeric, paprika/red chili powder, and garam masala – along with a splash of water. Cook for another minute or two until everything is fragrant and well combined.
6. Pour in 3.5 cups of water and bring it to a boil. Stir in the drained rice and sugar.
7. Gently place the seared chicken thighs into the pot, nestling them into the rice. If you’re using fresh or frozen peas, add them now too.
8. Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the liquid is absorbed and the rice is cooked through. Resist the urge to lift the lid during this time!
9. Finally, let the dish rest for 5 minutes before fluffing with a fork. Garnish generously with chopped fresh coriander and serve with a cooling raita.

Expert Tips

• Don’t skip the marinating step! It makes a huge difference in the flavor of the chicken.
• Using a heavy-bottomed pot prevents the rice from sticking and burning.
• If the rice is still a little too firm after 25 minutes, add a splash more water and continue simmering for a few more minutes.

Variations

• Vegan Adaptation: Swap the chicken thighs for plant-based chicken alternatives and use vegetable broth instead of water. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of paprika/red chili powder. Or, if you like it spicy, add a pinch of cayenne pepper.
• Festival Adaptation: This dish is hearty enough to be part of a festive meal. I’ve served it at Diwali gatherings and it’s always a hit.

Serving Suggestions

This Sun-Dried Tomato Chicken & Rice is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip)
• A simple cucumber salad
• Warm naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice works best in this recipe?

Long grain rice, like Basmati, is ideal. It stays fluffy and doesn’t get mushy.

Can I use bone-in, skinless chicken thighs?

Yes, you can! Just be aware that the skin adds extra flavor and helps keep the chicken moist.

Can I make this recipe ahead of time?

You can marinate the chicken and chop the vegetables ahead of time to save time. However, it’s best to cook the rice and chicken just before serving.

What is the best way to store leftover chicken and rice?

Store in an airtight container in the refrigerator for up to 3 days.

Can I substitute fresh tomatoes for sun-dried tomatoes?

While you can use fresh tomatoes, the flavor won’t be the same. Sun-dried tomatoes have a concentrated sweetness and tang that fresh tomatoes lack. If you do use fresh tomatoes, use about 2 cups of chopped tomatoes and sauté them for a longer time to reduce the moisture.