Recipe courtesy of Food Network Kitchen
Save Recipe Print
Carrot-Ginger Chicken and Rice
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

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

Nutrition Info

Ingredients

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.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Chicken Rice Soup

Recipe courtesy of Ree Drummond

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Chicken Fried Rice

Recipe courtesy of Robert Irvine

Fried Rice

Recipe courtesy of Food Network Kitchen

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Chicken Tetrazzini

Recipe courtesy of Giada De Laurentiis

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken Carbonara

Recipe courtesy of Giada De Laurentiis

Curried Chicken and Rice Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword