This is a great one pan meal with minimal cleanup! It’s easy for a weeknight and the leftovers are great the next day for lunch.
INGREDIENTS
-1 onion, diced
-3 cloves of garlic, minced
-1 stalk of celery, diced
-1 carrot, diced
-Chunk of grated ginger
-Chicken thighs*
-Rice**
-Chicken broth**
-Turmeric
-Paprika
-S&P
-Scallions
DIRECTIONS
-Season the chicken thighs then sear them on both sides.
-Remove and add a tbsp of oil, onion, celery, and carrot. Cook it for a few minutes, then add garlic, ginger, and the seasonings. Cook until onions are translucent.
-Add in the washed rice and let it toast. Cover with the broth then nestle the chicken back in.
-Cover and cook for around 20 minutes, until chicken is fully cooked and the liquid has been absorbed.
-Sprinkle with scallions and serve!
*I used boneless skinless thighs, but skin on would be better here
**I didn’t measure this its just a judgement thing. Use the knuckle trick to know how much liquid should go in.
You can change up the vegetables or seasonings if you would like. This dish is really like a blank canvas. It’s a little different every time I make it based on what I have in the fridge/pantry!
chef grc 