Buddhist Temple Chicken and Rice | Recipe Renovator

This post is sponsored by Hinode Rice

I made this recipe long before I had a food blog; it was a throw-things-in-a-pot dinner. While it was cooking it reminded both of us of visiting the temples in Southeast Asia. There are often food vendors outside the temples or in the courtyards, so the air is a rich mixture of incense, spices, and grilled meat. While Buddhists follow a vegetarian diet, the vendors outside do not. It was easy to adapt my original recipe for the migraine diet, and I made it with sprouted brown rice from Hinode to help celebrate National Rice Month. Enjoy!

The spices are a mixture of garam masala, cumin, allspice, and fresh garlic. You toast the spices and garlic briefly in coconut oil to bloom them, bringing out their flavor without burning them. Then you add the rice and cook for 20 minutes. Finally add the chicken and other ingredients and cook for another 35, or until the chicken is completely cooked. Stir in the greens last, just before serving.

Some tips on using sprouted brown rice

  • First of all, what is sprouted brown rice? It’s brown rice that has been soaked in fresh water long enough to just about sprout. It’s then rinsed, dehydrated, and packaged.
  • The benefit is that sprouted grains should be easier to digest, since the soaking process removes the phytic acid and other anti-nutrients that make it harder for us to digest.
  • Rinse and soak sprouted brown rice for 30 minutes before cooking. Drain, then add twice the amount of liquid to cook it. Otherwise your rice will be fairly crunchy.

Suitable for:
low-sodium, migraine, gluten-free, reduced-sugar diets

Not for:
vegan or vegetarian diets

Required FTC disclosure: This post is sponsored by Hinode Rice, who provided a stipend and product in exchange for this recipe and photograph.

Buddhist Temple Chicken and Rice | Recipe Renovator

Buddhist temple chicken and rice

5 from 2 votes
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 40 mins
Course Dinner
Cuisine Asian
Servings 6 servings


  • 1 cup brown rice sprouted if possible
  • 2 tbsp coconut oil
  • 3 cloves garlic peeled and minced
  • 2 tsp garam masala
  • 1 tsp cumin (dried)
  • 1 tsp allspice
  • 1/2 tsp nutmeg (dried)
  • 2 cups chicken stock (low-sodium)
  • 1.5 lbs chicken boneless, skinless chicken thighs or breasts, cut into uniformly sized bite-sized pieces
  • 1 apples diced
  • 2 carrots diced
  • 1/2 cup pumpkin seeds pepitas
  • 1/2 bunch Italian flat-leaf parsley (fresh) chopped


  • If using sprouted brown rice, rinse the rice, drain, then cover with filtered water. Soak for 30 minutes. If using regular brown rice, just rinse twice and drain.
  • Heat the oil over medium heat in a large heavy pot with a lid until shimmering.
  • Add the spices and garlic and sauté for one minute.
  • Add the rice and stock, stir, and put on the lid. Bring to a boil, then turn down to a low simmer. Cook for 20 minutes.
  • Add the remaining ingredients up to the parsley. Stir to coat with spice mixture. Cover and cook for 35 minutes, or until chicken is completely cooked through.
  • Turn off the heat and stir in the parsley. Let sit 5 minutes for flavors to meld. Serve.


Per serving:
  • 484 calories
  • 23 g fat
  • 9 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 113 g cholesterol
  • 232 mg sodium (30 mg with salt-free seasoning blend)
  • 316 mg potassium
  • 34 g carbohydrate
  • 3 g fiber
  • 4 g sugars
  • 36 g protein
  • 13 Weight Watchers Points Plus