Chicken and Green Lentil Brown Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A hearty and flavorful dish combining tender chicken, nutritious green lentils, and wholesome brown rice, perfect for a satisfying weeknight meal.
Ingredients
- 1 cup (240 ml) brown rice, washed and drained
- 3/4 cup (180 ml) green lentils, soaked for 2 hours
- 1/2 cup (120 ml) chickpeas
- 1 chicken breast fillet, cut into cubes
- 3 cups (720 ml) water
- 3 shallots, diced
- 1 tsp ginger-garlic paste
- 1 medium red chili, chopped
- 1 cinnamon stick
- 2 cloves
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp olive oil
Instructions
- In a small bowl, mix the cumin powder, coriander powder, turmeric powder, and salt with 2 tbsp of water to form a spice paste. Set aside.
- Heat the olive oil in a Dutch oven over medium heat. Add the cinnamon stick and cloves, and temper until fragrant, about 1 minute.
- Add the diced shallots, chopped red chili, and ginger-garlic paste. Sauté for 3-4 minutes until the shallots are soft and translucent.
- Add the chicken cubes to the pot and cook until they are lightly browned on all sides, about 5-7 minutes.
- Stir in the spice paste and cook for another 2 minutes, ensuring the chicken is well coated.
- Add the brown rice, green lentils, chickpeas, and 3 cups of water. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the rice and lentils are cooked and the liquid is absorbed.
- Fluff the rice with a fork before serving. Adjust seasoning if necessary.
Notes
- For a milder dish, reduce the amount of red chili or omit it entirely.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
- You can substitute chicken with tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 8 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 40 mg
If You Liked This Recipe, You’ll Love These
- Our Favorite Chicken Tinga Recipe
- Za’atar Chicken with Green Tahini and Pine Nuts
- Katsu Fried Chicken and Rice Burger
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
Why do the green lentils need to soak for 2 hours before cooking?
Soaking the lentils for 2 hours softens them so they cook in roughly the same time as the brown rice — about 25–30 minutes on low heat — ensuring both the rice and lentils finish together with the liquid fully absorbed.
How do I control the heat level in this dish?
The notes say to reduce the amount of red chili or omit it entirely for a milder dish. The spice paste — made from 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric — provides warmth without heat, so removing the chili leaves the dish aromatic but gentle. 
Can I make this vegetarian?
Yes — the notes specifically suggest substituting the chicken with tofu. The chickpeas (1/2 cup) and lentils (3/4 cup) already provide substantial protein even without meat.
