| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup basmati rice
- 1 cinnamon stick
- Kosher salt and freshly ground pepper
- 1 2 1/2-inch piece ginger, peeled and roughly chopped
- 1 1/2 teaspoons ground coriander
- 3 tablespoons vegetable oil
- 1 small red onion, sliced
- 2 medium carrots, thinly sliced into rounds
- 3 cups shredded rotisserie chicken
- 1/2 cup roughly chopped fresh mint and/or cilantro
- 1 cup whole-milk plain yogurt
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 450 degrees F. Put the rice, cinnamon, 1/2 teaspoon salt, and pepper to taste in a saucepan and cover with water by 1 inch. Cover and bring to a boil over high heat, then uncover and cook until the rice is just tender, about 8 minutes. Drain; reserve the cinnamon stick.
- Pulse the ginger, coriander, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon water in a mini food processor. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion and cook until golden, about 8 minutes. Add the ginger mixture and carrots and cook 2 minutes, adding a splash of water if the mixture sticks. Stir in 1/3 cup water, the chicken, herbs and yogurt and heat through. Season with salt.
- Top the chicken mixture with the rice and the reserved cinnamon stick; sprinkle with the almonds. Bake until the rice is cooked through and the almonds are lightly toasted, 8 to 12 minutes.
Nutrition Facts
| Calories | 485 |
| Total Fat | 24 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 80 milligrams |
| Sodium | 1022 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 3 grams |
| Protein | 24 grams |
Reviews
I have been making this recipe for years and keep coming back to it. I think the recipe is good as is. But a few tweaks I have made are:
-for flavor: to substitute chicken broth for water wherever the recipe calls for water (boiling the rice and deglazing the onion/carrot mixture), and to add the rotisserie chicken drippings to the pan instead of oil for sauteing the onions
-for ease: to grate the ginger using a microplane and mix in the spices with a fork, so that I don’t need to wash more equipment. I find it actually comes out smoother and I have less ginger chunks
-for flavor: to substitute chicken broth for water wherever the recipe calls for water (boiling the rice and deglazing the onion/carrot mixture), and to add the rotisserie chicken drippings to the pan instead of oil for sauteing the onions
-for ease: to grate the ginger using a microplane and mix in the spices with a fork, so that I don’t need to wash more equipment. I find it actually comes out smoother and I have less ginger chunks
Very tasty flavors, perfect for spring. It smelled amazing right up until I added my yogurt, unfortunately I only had Greek Yogurt. Will try this again with plain yogurt or sour cream.
Very good with interesting flavors! I did do a a couple of things differently. I used regular rice and I roasted two chicken breasts in the oven at 425 for 25 min that I had rubbed with cajun seasoning. I also cooked my carrots with the onions since I’m not a fan of crunchy carrots in a hot meal.
This is by far the most amazingly flavorful chicken and rice recipe I have ever made. I will never use my old family recipe again after making this tonight. Healthy, and so packed with flavor that its hard to imagine until you put it in your face. I’m sincerely blown away. I actually followed the recipe exactly, with the exception of forgetting to add the carrots, and its even fantastic without them. YUM!
EDIT to add: I’ve cooked this again, this time with the carrots, and I have to say that honestly, the dish has a lot more flavor and tang without the carrots. Still, an absolutely amazing dish!
EDIT to add: I’ve cooked this again, this time with the carrots, and I have to say that honestly, the dish has a lot more flavor and tang without the carrots. Still, an absolutely amazing dish!
Excellent recipe! Everyone loved it.
BTW: Why would someone who can’t boil rice write a review of a recipe??????????
I must have been the only one who followed the recipe word for word because my rice came out hard. I assume I was supposed to recover the pot of rice after bringing it to boil but didn’t. I think the recipe would have been good. Hopefully it will the next time around.
Delicious! The only thing I changed in the recipe was I used Jasmine rice instead of Basmati, because I already had the Jasmine in the house. Definitely try it!
I was not sure this was going to be good, but it was one of the most flavorful dishes I’ve made. My husband and 2 year old polished off the the whole pan. My husband requested I make it again soon.