One-Pot Blackened Chicken with Coconut Turmeric Rice

45 mins
Serves 1
instagram.com

Directions

  1. 1Dice the onion.
  2. 2Dice the onion.
  3. 3Dice the onion.
  4. 4Dice the tomatoes.
  5. 5Dice the tomatoes.
  6. 6Dice the tomatoes.
  7. 7In a bowl, combine cayenne pepper, garlic powder, ground cumin, chili powder, smoked paprika, tomato chicken bouillon, salt, and thyme leaves. Drizzle with 1 tbsp of olive oil. Rub the mixture all over the chicken thighs until well coated.
  8. 8In a bowl, combine cayenne pepper, garlic powder, ground cumin, chili powder, smoked paprika, tomato chicken bouillon, salt, and thyme leaves. Drizzle with 1 tbsp of olive oil. Rub the mixture all over the chicken thighs until well coated.
  9. 9In a bowl, combine cayenne pepper, garlic powder, ground cumin, chili powder, smoked paprika, tomato chicken bouillon, salt, and thyme leaves. Drizzle with 1 tbsp of olive oil. Rub the mixture all over the chicken thighs until well coated.
  10. 10Heat 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. Remove and set aside.
  11. 11Heat 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. Remove and set aside.
  12. 12Heat 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. Remove and set aside.
  13. 13Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2 –3 minutes until fragrant and translucent.
  14. 14Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2 –3 minutes until fragrant and translucent.
  15. 15Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2 –3 minutes until fragrant and translucent.
  16. 16Stir in the diced tomatoes and cook down for 3 –4 minutes.
  17. 17Stir in the diced tomatoes and cook down for 3 –4 minutes.
  18. 18Stir in the diced tomatoes and cook down for 3 –4 minutes.
  19. 19Add the rinsed rice to the pan. Stir in garlic powder, turmeric, tomato bouillon, and salt to taste. Toast the rice with the aromatics for 1 –2 minutes.
  20. 20Add the rinsed rice to the pan. Stir in garlic powder, turmeric, tomato bouillon, and salt to taste. Toast the rice with the aromatics for 1 –2 minutes.
  21. 21Add the rinsed rice to the pan. Stir in garlic powder, turmeric, tomato bouillon, and salt to taste. Toast the rice with the aromatics for 1 –2 minutes.
  22. 22Pour in the coconut milk and chicken stock. Stir well to combine. Add 3 whole sprigs of thyme.
  23. 23Pour in the coconut milk and chicken stock. Stir well to combine. Add 3 whole sprigs of thyme.
  24. 24Pour in the coconut milk and chicken stock. Stir well to combine. Add 3 whole sprigs of thyme.
  25. 25Return the chicken thighs to the pan, placing them on top of the rice. Cover and bake at 350° for 45 minutes.
  26. 26Return the chicken thighs to the pan, placing them on top of the rice. Cover and bake at 350° for 45 minutes.
  27. 27Return the chicken thighs to the pan, placing them on top of the rice. Cover and bake at 350° for 45 minutes.

Ingredients

  • 1.5 lbs chicken thighs
  • 1.5 lbs chicken thighs
  • 1.5 lbs chicken thighs
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 1 tsp ground cumin
  • 0.5 tbsp chili powder
  • 0.5 tbsp chili powder
  • 0.5 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 2 tbsp tomato chicken bouillon
  • 2 tbsp tomato chicken bouillon
  • 2 tbsp tomato chicken bouillon
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1.5 cups long grain parboiled rice
  • 1.5 cups long grain parboiled rice
  • 1.5 cups long grain parboiled rice
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 1 tbsp grated ginger
  • 1 tbsp grated ginger
  • 1 tbsp grated ginger
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 2 roma tomatoes
  • 2 roma tomatoes
  • 2 roma tomatoes
  • 3 sprigs thyme (whole)
  • 3 sprigs thyme (whole)
  • 3 sprigs thyme (whole)
  • 2 cups coconut milk
  • 2 cups coconut milk
  • 2 cups coconut milk
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 0.5 tbsp tomato chicken bouillon
  • 0.5 tbsp tomato chicken bouillon
  • 0.5 tbsp tomato chicken bouillon
  • 1.5 tsp turmeric powder
  • 1.5 tsp turmeric powder
  • 1.5 tsp turmeric powder
  • to taste salt
  • to taste salt
  • to taste salt

Equipment

large skilletbowltongschopping boardknifeovenlid

Tips

  • This meal is perfect for a busy schedule as you can whip it up quickly and still eat something delicious and satisfying.
  • After baking, fluff the rice before serving.