One-Pot Blackened Chicken with Coconut Turmeric Rice
Directions
- 1Dice the onion.
- 2Dice the tomatoes.
- 3In 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.
- 4Heat 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.
- 5Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2 –3 minutes until fragrant and translucent.
- 6Stir in the diced tomatoes and cook down for 3 –4 minutes.
- 7Add 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.
- 8Pour in the coconut milk and chicken stock. Stir well to combine. Add 3 whole sprigs of thyme.
- 9Return 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
- 0.25 tsp cayenne pepper
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 0.5 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tbsp tomato chicken bouillon
- 1 tsp salt
- 3 sprigs thyme
- 1 tbsp olive oil
- 1.5 cups long grain parboiled rice
- 5 garlic cloves
- 1 tbsp grated ginger
- 1 small onion
- 2 roma tomatoes
- 3 sprigs thyme (whole)
- 2 cups coconut milk
- 1 cup chicken stock
- 1 tbsp garlic powder
- 0.5 tbsp tomato chicken bouillon
- 1.5 tsp turmeric powder
- 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.
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