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Crispy Salt and Pepper Chicken Back with Flavorful Golden Rice 

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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Main Course
Cuisine American

Ingredients
  

For the Chicken Backs

  • 1 kg 2.2 lbs chicken backs
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder (optional)
  • 2 tablespoons olive oil or avocado oil Helps achieve a crispy texture when cooking.

For the Golden Rice

  • 1 ½ cups brown or white rice Brown rice offers more fiber while white rice provides a softer texture.
  • 1 teaspoon turmeric powder Adds a golden hue and anti-inflammatory benefits.
  • 2 cloves garlic minced – Enhances the overall flavor profile.
  • ½ cup finely chopped onion Adds depth and natural sweetness.
  • 3 cups chicken broth Infuses the rice with rich savory flavor.
  • 1 cup mixed vegetables (carrots, peas, or bell peppers)

Instructions
 

Season and Marinate Chicken Backs:

  • Pat the chicken backs dry with a paper towel to remove excess moisture.
  • In a bowl, salt, black pepper and garlic powder (if using).
  • Drizzle olive oil or avocado oil over the chicken backs and rub the seasoning evenly onto the surface.
  • Let the chicken marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.

Choose a Cooking Method:

  • Roasting: Preheat the oven to 200°C (400°F). Arrange the chicken backs on a baking sheet lined with parchment paper. Roast for 35–40 minutes, flipping halfway, until the skin is crispy and golden brown.
  • Air Frying: Set the air fryer to 200°C (400°F). Place the chicken in a single layer and cook for 20–25 minutes, flipping once for even crispiness.
  • Pan-Searing: Heat a large skillet over medium-high heat. Add the chicken backs skin-side down and cook for 5–7 minutes per side until crispy and fully cooked through. Cover the pan if needed to ensure even cooking.

Sauté the Aromatics:

  • In a large pot or skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add 2 cloves of minced garlic and ½ cup of finely chopped onion. Sauté for 2–3 minutes until fragrant and slightly golden.

Cook the Rice:

  • Stir in turmeric powder, ensuring the rice absorbs its color and flavor.
  • Add brown or white rice and toast it for 1–2 minutes.
  • Pour in chicken broth and bring to a boil.
  • Reduce the heat to low, cover, and let it simmer for 15–20 minutes (for white rice) or 35–40 minutes (for brown rice) until fully cooked.

Add Vegetables:

  • Stir in mixed vegetables during the last 5 minutes of cooking.
  • Fluff the rice with a fork, cover, and let it sit for another 5 minutes before serving.