Photo: Carrot-Ginger Chicken and Rice Recipe
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
Directions
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.
Per serving: Calories 485; Fat 24 g (Saturated 5 g); Cholesterol 80 mg; Sodium 1,022 mg; Carbohydrate 44 g; Fiber 3 g; Protein 24 g
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By LoveoftheDark
Salem, Oregon
on July 08, 2012
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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!
By marcdarisse_120...
Salem, 61
on August 02, 2011
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Excellent recipe! Everyone loved it.
BTW: Why would someone who can't boil rice write a review of a recipe??????????
By nhambridge
on May 03, 2011
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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.
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