One-Pot Golden Chicken & Rice
Posted: | Categories: Recipes | Tags:Dairy free dinner inspo Easy dinner quick & easy
One-Pot Golden Chicken & Rice
Melissa Ben-Ishay
Savory Recipes
This dish is your next one-pot wonder. It’s packed with good-for-you ingredients like garlic, ginger, and turmeric and is just what you need on a cold day. (If that flavor combo is your jam, check out this soup recipe.) The rice is golden, rich and creamy, while the chicken is perfectly tender and falls right off the bone. The people you’re feeding won’t believe you just threw all the ingredients into a pot and kept on working. You know what? Don't tell them. Let's keep this one our little secret.
Ingredients
- 4 chicken thighs, bone-in, skin on
- 1 yellow onion
- 2 large carrots
- 2 celery stalks
- 7-10 garlic cloves, grated (I obviously used 10)
- 1 1/2 tablespoons grated ginger (I used the kind from a jar, if grating fresh I'd stick to one tablespoon)
- 1/3 cup coconut cream (or 1/2 cup full fat coconut milk works too)
- 1 cup basmati rice
- 3 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon cumin
- 3 teaspoon turmeric
- 1 teaspoon garlic powder
- Juice of 1 lemon
- Chopped cilantro & 2 slices of lemon, to serve
Directions
Preheat oven to 250°F.
- Heat the olive oil in a large oven-safe pan over medium/high heat. Pat the chicken dry and add to the pan to sear. Turn the chicken occasionally to brown on all sides.
- Remove the chicken from the pan and set on a plate.
- Chop the onion, carrots, and celery. Add them to the same pan and cook over medium heat until the onions are translucent, about 3-5 minutes. Season with salt and pepper.
- Stir in the cumin, turmeric, and garlic powder, and let cook for about a minute to release the aromatics.
- Add the grated garlic and ginger and mix well.
- Stir in the rice and let it cook in fragrant deliciousness for 1-2 minutes.
- Add the broth, coconut milk or cream, and lemon juice.
- Return the chicken to the pan skin side up, making sure it’s submerged in liquid as far as it can go.
- Cover the pan with a tight-fitting lid and bake for 2-4 hours. (You can let it sit covered for up to 2 hours before serving, it’ll just continue to cook and add to the incredible flavor.)
- Top with chopped cilantro and juice the lemon wedges over it right before serving.
