Ethiopian Rice with Chicken

Janin (MamiJ) Sayun


An Ethiopian Style rice dish.


★★★★☆ 1 vote

15 Min
25 Min
Stove Top


  • 1/3 c
    basmati rice
  • 1
    bonless chicken thigh
  • 1 medium
    yellow onion, chopped
  • 1 c
    chicken broth
  • 4
    whole cloves
  • 1 tsp
    ground cinnamon
  • 2 tsp
    ground cumin
  • 2 tsp
    fresh ginger, minced
  • ·
    salt, to taste
  • ·
    olive oil, for sauteeing

How to Make Ethiopian Rice with Chicken


  1. Chop the chicken thigh into small cubes and mix with the ginger and cumin and a tablespoon olive oil. Set aside.
  2. Heat a deep skillet and add the chopped onion. Cook until lightly browned, then add the cloves and cinnamon and cook until fragrant.
  3. Add the chicken and mix ro combine. When chicken starts to brown, add the rice and chicken broth and bring to a boil. Add salt to taste. Cook over very low heat, covered for 15 to 20 minutes until rice is tender. Let stand 5 minutes, covered and serve hot.

Printable Recipe Card

About Ethiopian Rice with Chicken

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: African
Other Tag: Healthy

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