One-Pot Blackened Chicken with Coconut Turmeric Rice

45 mins
Serves 1
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Directions

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

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 leaves
  • 1 tbsp olive oil
  • 1.5 cups long grain parboiled rice
  • 5 minced garlic cloves
  • 1 tbsp grated ginger
  • 1 chopped small onion
  • 2 diced roma tomatoes
  • 3 sprigs thyme
  • 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

bowllarge skillettongschopping boardknifespoonplate

Tips

  • This meal is perfect for a busy schedule as it can be whipped up quickly and still be delicious and satisfying.