One Pot Chicken & Rice (Bariis & Digaag Iskukaris)
One pot rice and chicken is a traditional Somali food. I added my twist. We call it Bariis iskukaris or dhaxkaris, which means cooked together or one pot dish. We make it with spices (xawaash), veggies, goat meat, chicken, or beef. It is simple and delicious. I hope you enjoy it.
5 skinless chicken legs separated
1/4 cup of oil
2 to 3 bay leaves
1 chicken bouillon
5 cardamom pods
1 tablespoon turmeric +1 tablespoon for the water mixture
1-2 teaspoons of salt
1 teaspoon ground black pepper
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon sweet paprika
2 teaspoons lemon pepper powder
1 medium onion, sliced
2 medium potatoes, diced
1 medium tomato, diced
1/4 cup of minced cilantro
For the rice
2 1/2 cups of basmati rice
1-2 teaspoon salt
6 cups of water
Pour the water into a medium pan and bring to a boil, then add the rice into the water, cook for about 5 minutes, drain the rice, and put it to the side.
In a large pan, heat the oil, then add the bay leaves, cardamom, cloves, cinnamon stick, and the chicken bouillon, stir them, then add the rest of the dry spices except the salt and pepper and sauté them up for about five minutes or until onions are soft.
Add the salt, pepper, and tomatoes. Put the lid on and let them cook for another five minutes, then arrange the chicken on top, put the lid on, and cook them for another few minutes. Flip the chicken over and cook them for 10 minutes.
Add the potatoes and cook another 10 minutes, then add chopped cilantro, stir, pour the rice on top evenly spread out.
Pour the turmeric mixture all over the rice. Put the lid back on, and bake them in the preheated oven for about 10 minutes.
Take it out and let it rest for a few minutes. Using a spoon or fork, mix or fluff the yellow and white rice together a little bit, then get a large spoon, scoop the rice and chicken from the bottom, and flip it over to the plate.
Serve and enjoy.