Vermicelli Chicken and Rice With Cardamom and Cinnamon

Name: Vermicelli Chicken and Rice With Cardamom and Cinnamon
Total time: 1 hour 30 minutes (plus soaking and marinating)
Yield: 4 servings
Ingredients: Seeds from 20 cardamom pods, finely crushed using a pestle and mortar; 1½ tsp. paprika; 1½ tsp. dried oregano; 1½ tsp. ground cinnamon; 4 Tbsp. olive oil, divided; 2 tsp. fine sea salt, divided, plus more; Freshly ground black pepper; 6 large chicken thighs (or 8 smaller ones), bone in, skin on; 150 g (5½ oz.) wheat vermicelli noodles, broken into roughly 1½" lengths; 1 onion, finely chopped (180 g/6¼ oz.); 2 cinnamon sticks; 3 fresh bay leaves; 250 g (9 oz.) basmati rice, washed until the water runs clear, then soaked for at least 20 minutes and up to 2 hours, then drained; 20 g (¾ oz.) unsalted butter, cut into 6–8 cubes; 5 g (⅛ oz.) parsley, roughly chopped; ½ lemon (for serving)

By Noor Murad

November 17, 2025

Chicken and rice vermicelli on brown plate

Photo by Matt Russell

This one-pot chicken and rice is a dinnertime winner and a go-to meal I’ll make when I’m not sure of what to cook. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.

Recipe notes

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