One-Pot Blackened Chicken with Coconut Turmeric Rice
Serves 1
Directions
- 1In a bowl, combine cayenne, garlic powder, smoked paprika, cumin, chili powder, tomato bouillon, salt, and thyme leaves. Drizzle with 1 tbsp of olive oil and rub the mixture all over the chicken thighs until well coated.
- 2Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned, then remove and set aside.
- 3Lower the heat to medium. In the same pan, add the onion, garlic, and ginger and cook for 2–3 minutes until fragrant and translucent.
- 4Stir in the diced tomatoes and cook down for 3–4 minutes.
- 5Add the rinsed rice to the pan. Stir in garlic powder, turmeric, tomato bouillon, and salt to taste, then toast the rice with the aromatics for 1–2 minutes.
- 6Pour in the coconut milk and chicken stock, stir well to combine, and add 3 whole sprigs of thyme.
- 7Return the chicken thighs to the pan, placing them on top of the rice. Cover and bake at 350 for 45 minutes.
- 8Fluff the rice and serve.
Ingredients
- 1 1/2 lbs chicken thighs
- 1/4 tsp cayenne pepper
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 1/2 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tbsp tomato chicken bouillon
- 1 tsp salt
- 3 sprigs thyme leaves
- 1 tbsp olive oil
- 1 1/2 cups long grain parboiled rice, rinsed
- 5 whole garlic clove, minced
- 1 tbsp ginger, grated
- 1 small onion, chopped
- 2 whole roma tomato, diced
- 3 sprigs thyme
- 2 cups coconut milk
- 1 cup chicken stock
- 1 tbsp garlic powder
- 1/2 tbsp tomato chicken bouillon
- 1 1/2 tsp turmeric powder
- salt (optional)
Equipment
bowlskillet
