butternut squash chicken and rice bake
Serves 1
Directions
- 1Preheat the oven to 375ºF.
- 2Heat the oil over medium heat in a large, deep oven-safe skillet.
- 3Pat the chicken dry with paper towels, then season on all sides with the salt, back pepper and smoked paprika.
- 4Add the chicken to the skillet and cook for about five minutes on each side, until crisp and just about fully cooked.
- 5Remove the chicken from the skillet and set aside.
- 6In the same skillet, add the shallot and cook, stirring often, until softened, 1 to 2 minutes.
- 7Add the garlic, dried thyme, and dried rosemary, and cook, stirring often, until fragrant, another 1 to 2 minutes.
- 8Add the cubed butternut squash, mix to combine, and cook, stirring occasionally, until slightly crisp but not fully cooked through, 5 to 7 minutes.
- 9Add the rice and cook, stirring continuously until lightly toasted, 30 to 60 second.
- 10Season with a few pinches of salt.
- 11Pour in the broth, coconut milk, and lemon juice.
- 12Mix to incorporate.
- 13If the rice is not covered in liquid, add water 1/4 cup at a time until submerged.
- 14Place the chicken on top of the rice, top with the fresh rosemary sprigs, and bake until the rice has absorbed almost all of the liquid and the chicken reaches an internal temperature of 165ºF, 23 to 28 minutes.
- 15For best results, let the skillet rest covered loosely with foil or a lid, for 10 minutes after removing from the oven.
- 16serve it.
Ingredients
- 2 tablespoons oil
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 shallot
- 3 garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups butternut squash, peeled and cubed
- 2 cups low-sodium chicken or vegetable broth
- 0.75 cup canned coconut milk
- 0.5 lemon
- 1 cup dry jasmine or basmati rice
- 2 sprigs fresh rosemary
- pinches salt
Equipment
oven-safe skilletovenpaper towelstongswooden spoonlid