Carrot-Ginger Chicken and Rice
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- 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
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.
