Carrot-Ginger Chicken and Rice

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
Save 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

  1. 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.
  2. 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.
  3. 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.

Chicken and Rice Casserole

Curried Chicken and Rice Soup

Chicken and Rice Casserole

Chicken and Rice Soup

Chicken and Rice Soup

Chicken Satay with Rice

Cuban Chicken and Rice

Mexican Chicken Rice Soup