Carrot-Ginger Chicken and Rice

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


  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.
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