One-pot Blackened Chicken with Coconut Turmeric Rice. Busy W

• total tid: 56 minutes

Ingredienser

For the Chicken:

1 ½ lbs chicken thighs (about 4–5 pieces)

¼ tsp cayenne pepper

1 tbsp garlic powder

1 tsp ground cumin

½ tbsp chili powder

1 tbsp smoked paprika

2 tbsp tomato chicken bouillon

1 tsp salt

Leaves from 3 sprigs of thyme

1 tbsp olive oil

For the Rice:

1 ½ cups long grain parboiled rice, rinsed

5 garlic cloves, minced

1 tbsp grated ginger

1 small onion, chopped

2 roma tomatoes, diced

3 sprigs of thyme (whole)

2 cups coconut milk

1 cup chicken stock

1 tbsp garlic powder

½ tbsp tomato chicken bouillon

1 ½ tsp turmeric powder

Salt to taste

Instruktioner

In a bowl, combine cayenne, garlic powder, smoked paprika, cumin, chili powder, tomato bouillon, salt, and thyme leaves.Drizzle with 1 tbsp of olive oil. Rub the mixture all over the chicken thighs until well coated.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned. Remove and set aside.

3.Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2–3 minutes until fragrant and translucent.

4.Stir in the diced tomatoes and cook down for 3–4 minutes.

5.Add the rinsed rice to the pan. Stir in garlic powder, turmeric, tomato bouillon, and salt to taste. Toast the rice with the aromatics for 1–2 minutes.

6.Pour in the coconut milk and chicken stock. Stir well to combine. Add 3 whole sprigs of thyme.

7.Return the chicken thighs to the pan, placing them on top of the rice. Cover and bake at 350 for 45 minutes.

8.Fluff the rice and serve. :)