Jordanian Chicken and Rice with Cumin and Coriander

Method

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic, sauté until golden.
3. Stir in cumin, coriander, salt, and pepper.
4. Add chicken, salt, and pepper; cook until browned.
5. Pour in chicken broth and bring to a boil.
6. Stir in rice, reduce heat, cover, and simmer for 18 minutes.
7. Let rest for 5 minutes before fluffing with a fork.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.