Hawaij Savory Recipes & Inspiration

Signature Recipe · From the Kitchen Companion Card

Hawaij Chicken & Rice

What you’ll need

• 1½ pounds boneless, skinless chicken breasts
• 1½ tablespoons Hawaij Blend, divided
• 2 teaspoons kosher salt, divided
• Freshly cracked black pepper, to taste
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1½ cups long-grain white rice, rinsed
• 1 teaspoon chicken Better Than Bouillon
• 1 cup Sauvignon Blanc
• 2 cups low-sodium chicken broth
• Juice of ½ medium lemon

Make it

1. Season chicken with 1 tablespoon Hawaij, 1 teaspoon salt, and pepper. Sear in oil 3–4 minutes per side; remove.
2. Soften onion 3–4 minutes; add garlic for 30 seconds. Stir in rice, remaining ½ tablespoon Hawaij, 1 teaspoon salt, and Better Than Bouillon. Toast 1 minute to bloom spices.
3. Deglaze with wine, scraping the pan. Add broth and bring to a simmer. Nestle chicken into rice. Cover and cook on low 18–20 minutes, until rice is tender and chicken reaches 165°F.
4. Rest covered 10 minutes. Lift out chicken, squeeze lemon over rice, and fluff. Slice chicken and serve over rice.