A warming Bhutanese-style rice dish with tender chicken, aromatic spices, and a rich red chilli colour.
Bhutanese Red Chicken Rice brings together basmati rice, juicy chicken thighs, red pepper, and a fragrant blend of ginger, garlic, cumin, paprika, and red chilli flakes. The combination creates a comforting one-pot meal with gentle warmth, savoury flavour, and a beautiful reddish appearance.
The rice cooks directly in chicken stock, allowing it to absorb the flavour of the chicken and spices. Finished with fresh coriander, this hearty dish is ideal for family meals and pairs beautifully with traditional Bhutanese accompaniments.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken thighs
3 tbsp butter or oil
2 onions, sliced
1 tbsp ginger, minced
1 tbsp garlic, minced
2 tsp red chilli flakes
1 tsp paprika
1 tsp cumin
½ tsp turmeric
Salt, to taste
1 red pepper, sliced
5½ cups chicken stock
Fresh coriander, for garnish
Method
Wash and Soak the Rice
Rinse the basmati rice until the water runs reasonably clear. Soak it for 30 minutes, then drain thoroughly.Sauté the Onions and Cook the Chicken
Heat the butter or oil in a large, heavy-bottomed pot. Add the sliced onions and sauté until softened. Stir in the ginger, garlic, chicken thighs, red chilli flakes, paprika, cumin, turmeric, and salt. Cook for about 10 minutes, stirring occasionally so the chicken is coated evenly with the spices.Add the Red Pepper
Add the sliced red pepper and cook for another 2 minutes, allowing it to soften slightly and release its flavour into the chicken mixture.Add Stock and Rice
Pour in the chicken stock and bring the mixture to a boil. Add the drained rice and stir gently to distribute it evenly. Cover the pot, reduce the heat to low, and cook for approximately 20 minutes, until the rice is tender and the liquid has been absorbed.Rest and Garnish
Turn off the heat and leave the pot covered for 10 minutes. Gently fluff the rice with a fork, then garnish with fresh coriander before serving.
Serve
Serve the Bhutanese Red Chicken Rice hot with Ema Datshi, a traditional Bhutanese chilli-and-cheese dish, alongside cucumber salad, yogurt, and fresh herbs. These accompaniments provide a refreshing contrast to the warm spices and rich chicken flavour.