One Pan Chicken Rice with Lemon Yogurt
Prep Time: 15 Mins
Cook Time: 45 Mins
Total Time: 60 Mins
Serves: 2-4
When creating recipes, I never compromise taste to make something quick or use minimal pots and pans. But occasionally, the flavour stars align, and the super delicious meal I am making just so happens to take one pan. This chicken rice dish is super flavourful thanks to the aromatic rice cooked in spices, chicken broth, and green olives.
Ingredients
Chicken
500g skinless and boneless thighs (or 4 bone-in for more moisture, trimmed of excess fat)
1 teaspoon smoked paprika
½ teaspoon sea salt
Freshly ground pepper
1 tablespoons olive oil
Rice
1 tablespoon olive oil
1 cinnamon stick
2 allspice berries
1/2 teaspoon cumin seeds
1 yellow onion, diced
2 large carrots, diced
2 cloves garlic, minced
50g green olives
1 cup basmati rice, rinsed
500ml chicken stock
50 ml water
½ teaspoon fine sea salt
¼ teaspoon chili flakes (optional)
½ lemon, thinly sliced
Fresh basil for garnish
Lemon yogurt
1 cup yogurt
1 small clove garlic, minced (optional)
½ lemon, juiced
¼ teaspoon fine sea salt
Directions
Season the thighs with a dusting of smoked paprika and salt and pepper. Let marinate for at least 30 minutes or up to 24 hours in the fridge.
Preheat the oven to 425F. In a deep oven-safe pan, heat 1 tablespoon olive oil over medium-high heat and sear the chicken thighs on both sides, you want some browning but do not want to fully cook them as they will continue to cook in the oven. Remove from pan.
Reduce the heat to medium, add more oil to coat the pan, scrape off any of the burnt-on pieces, and add the cinnamon stick, allspice berries, and cumin seeds to toast briefly. Add the onion and carrots and cook for 8-10 minutes until softened. Add the garlic and cook for 1-2 minutes more. Add the green olives and basmati rice and cook for another 1-2 minutes. Add the chicken stock and water, 1/2 teaspoon of salt, and mix. Layer the chicken thighs on top along with the lemon slices and chili flakes if using. Transfer pan to oven and bake for 25-30 minutes, or until the chicken reaches 165F and all the water is absorbed, then remove from the oven, place the lid on top, and let rest for 5 minutes. Letting it rest will ensure the rice absorbs any last bit of moisture.
Prepare the lemon yogurt by mixing the garlic clove, lemon juice, and salt into the yogurt.
Serve the chicken and rice with a dice dollop of lemony yogurt.
Notes
If you don’t have a deep oven-safe pan. Simply cook the stovetop ingredients in your large pan and transfer them to a casserole dish to bake.
