Spicy Chicken Thighs Rice with Edamame Beans, Preserved Lemon, & Herbs

by | Dec 11, 2020

Edamame is typically associated with immature soybeans in the pod. The beans are rich in protein and have many health benefits. I enjoy using the beans in my chicken thigh with rice recipe.

The secret of my recipe is that I use the hot chili ‘sriracha’ sauce to prepare the rice. This sauce is quite unique and available in my local grocery store. By adding the sauce as an ingredient, I lend a punch of flavor, color, and texture to the recipe. Whenever I prepare it, my kids never refuse to savor it as this rice tastes awesome.

I hope you enjoy the recipe as much as my family does.


  • 6 chicken thighs, skinless
  • 2 cups basmati rice, wash and soak
  • 4 cups chicken broth ( 3 cups for cooking rice and 1 cup for cooking chicken thighs)
  • 1 can (16oz) tomato diced
  • 4 cloves garlic, crushed
  • 1 red onion, medium size, chopped finely
  • 1 tablespoon sriracha sauce
  • 1 ½ cups lama beans
  • 1 tablespoon lime juice
  • 1 cup fresh dill, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 1 teaspoon black pepper, crushed, plus more for seasoning
  • 1 preserved lemon, slice
  • 2 tablespoons extra-virgin olive oil
  • Sea salt as needed


Smear chicken thighs with lime juice, black pepper, and sea salt. Let the chicken rest for 30 minutes. Then heat oil in a skillet over high heat. Fry chicken for 1-2 minutes per side until golden brown. Set aside.

Heat oil in a skillet over medium heat. Fry onion until it gets softened. Add garlic until it turns fragrant. Combine sriracha sauce, lama beans, and diced tomatoes, and stir rapidly for 2 minutes. Add chicken thighs and a cup of broth. Cook for 10-15 minutes until the chicken is sufficiently soft and tender. Add rice, preserved lemon, and sea salt, and fill with enough chicken broth to cover the rice. Bring to a boil, cook until the rice is thoroughly cooked and all the water is absorbed. Combine parsley, dill, and black pepper, and cover the skillet. Then cook on very low heat for 2-3 minutes. Turn off the heat. Serve with herbs and black pepper.

Note: If sriracha sauce is not available, you can have sambal sauce, hot sauce or chili sauce.