One Pot Golden Chicken & Rice

• doses: 2 servings
• tempo ativo: 10 minutes
• tempo total: 40 minutes

Ingredientes

4 bone-in (skin-on chicken thighs)

1 cup rice

2 cups chicken broth

1 small onion (chopped)

3 cloves garlic (minced)

1 tbsp fresh ginger (minced/grated)

1 tsp ground coriander (+ extra for seasoning chicken)

1 tsp turmeric

½ tsp crushed red pepper flakes

Salt & pepper

Splash of coconut milk (optional)

Handful of fresh herbs: (cilantro + any mix of parsley, dill, chives, basil, or mint)

1 lime (zested & juiced)

½ cup Greek yogurt

2 tbsp olive oil

Instruções

Pat the chicken thighs dry, then season with salt, pepper, and a little ground coriander. Rub it in well.

Place the thighs skin-side down in a cold pan. Turn the heat to medium and let the fat slowly render until the skin is golden and crisp, about 6–8 minutes. Flip and cook another 2 minutes on the other side, then set aside.

Spoon off any excess fat, leaving about 2 tablespoons in the pan. Add the onion and cook until softened, a few minutes. Stir in the garlic and ginger and cook 1–2 minutes more.

Sprinkle in the spices (1 tsp turmeric, 1 tsp ground coriander, and a pinch of red pepper flakes). Stir for 30 seconds until fragrant.

Add the rice, stirring to coat, and let it toast for about a minute.

Pour in the stock (you can splash in some coconut milk too if you like), season with a pinch of salt, and scrape up any browned bits from the pan.

Bring to a gentle simmer, then nestle the chicken back in skin-side up, keeping the skin above the liquid. Cover, reduce the heat to low, and cook for 12 minutes. Turn off the heat and let sit, still covered, for 5 minutes.

While the rice cooks, blend together the cilantro, parsley, chives (or whatever herbs you’re using), lime juice and zest, yogurt, olive oil, and salt until smooth.

Fluff the rice, spoon into bowls, top with the chicken, and drizzle with the green sauce. Serve with extra lime wedges and fresh herbs if you like.