When it comes to this time of year, I’m always going to vote for a warm, comforting dinner. That doesn’t mean I want something heavy, though, and it certainly doesn’t mean I want something that uses a ton of dishes and takes a long time to cook–especially on a weeknight. Enter this one pot spiced chicken and rice.
With one pot, a couple of cutting boards (Food safety first, especially with raw chicken!), two knives, and your measuring cups and spoons, you’ll have a hearty meal that’s packed with flavor. It’s got a great balance of carbs and protein, too. Just make up an easy green salad while the dish cooks on the stovetop and you’ve got a complete meal on the table in no time. It’s a one-pot wonder, so clean up’s a breeze. It also reheats wonderfully, so you might even get a lunch or two out of it!
Looking for other one-pot wonders to keep your weeknights as doable as possible? Look no further!
- beef and butternut squash stew
- butternut squash and chipotle chili with avocado
- Moroccan-spiced chicken tagine
- one-skillet creamy chickpeas with eggs and prosciutto
Comfort food doesn’t have to be heavy and it doesn’t have to be complicated. With chicken, rice, vegetables, and warming spices, you’ll have this cozy one pot spiced chicken on the table in no time.
One Pot Spiced Chicken and Rice
adapted from Williams-Sonoma
Ingredients:
1/2 c. cashews
3 TBSP neutral oil, such as vegetable or canola
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 in. pieces
1 tsp. salt, plus more for seasoning chicken and to taste
1/2 tsp. freshly ground black pepper
3 medium carrots, peeled and cut into 1/2 in. dice
1 shallot, minced
2 TBSP minced fresh ginger
3 cloves garlic, minced
1 1/2 tsp. yellow curry powder
2 3/4 c. chicken broth
1 c. long grain rice, such as basmati
1/4 c. golden raisins, plus more to garnish
zest and juice of 1 lemon
1 c. frozen peas, thawed
1/2 c. minced cilantro, for garnish
red pepper flakes, for garnish
Directions:
- Place heavy-bottomed Dutch oven (4 or 5 qt. works best–this is the one I use) over low heat. Toast cashews until fragrant. Remove, set aside to cool, and chop for garnishing the finished dish.
- Increase heat to medium high. Heat oil. Season cut up chicken with salt and pepper, then put into pot and sauté until browned on all sides but not fully cooked, about 4 minutes. Transfer to a plate.
- Add carrots, shallot, ginger, garlic, and curry powder to pan. Sauté until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits from the bottom of the pan, and bring to a boil.
- Add the rice, raisins, lemon zest and juice, and 1 tsp salt. Add the chicken and accumulated juices back to the pot. Stir to combine. Reduce heat to medium, cover, and cook until the rice is tender, about 20 minutes.
- Remove the pot from the burner and add the peas. Cover and let stand 10 minutes, then stir.
- To serve, spoon into bowls and top with cilantro, cashews, and red pepper flakes, as desired.
yield: 4-6 servings
