One-Pot Blackened Chicken with Coconut Turmeric Rice

Ingredients

• 1.5 lb boneless or bone-in chicken thighs (About 4–5 pieces)
• 0.25 tsp cayenne pepper
• 1 tbsp garlic powder (For the chicken seasoning)
• 1 tsp ground cumin
• 0.5 tbsp chili powder
• 1 tbsp smoked paprika
• 2 tbsp tomato chicken bouillon (For the chicken seasoning)
• 1 tsp salt (For the chicken seasoning)
• fresh thyme leaves (Leaves from 3 sprigs)
• 1 tbsp olive oil (Divided: 1 tbsp for the chicken seasoning and 1 tbsp for searing)
• 1.5 cup long-grain parboiled rice (Rinsed)
• 5 garlic cloves (Minced)
• 1 tbsp fresh ginger (Grated)
• 1 small onion (Chopped)
• 2 roma tomatoes (Diced)
• 3 fresh thyme sprigs (Keep whole)
• 2 cup coconut milk
• 1 cup chicken stock
• 1 tbsp garlic powder (For the rice)
• 0.5 tbsp tomato chicken bouillon (For the rice)
• 1.5 tsp turmeric powder
• salt (To taste, for the rice)

Steps

1. 1

   In a bowl, combine the cayenne pepper, chicken-seasoning garlic powder, smoked paprika, ground cumin, chili powder, tomato chicken bouillon, salt, and fresh thyme leaves. Drizzle in 1 tablespoon of the olive oil and mix to form a seasoning paste.

2. 2

   Rub the seasoning mixture thoroughly over all sides of the chicken thighs until they are evenly coated.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side, until browned. Remove the chicken from the skillet and set it aside.

4. 4

   Lower the heat to medium. Add the chopped onion, minced garlic, and grated ginger to the same skillet. Cook for 2–3 minutes, stirring, until fragrant and translucent.

5. 5

   Add the diced roma tomatoes and cook for 3–4 minutes, allowing them to soften and cook down.

6. 6

   Add the rinsed rice to the skillet. Stir in the rice garlic powder, turmeric powder, rice tomato chicken bouillon, and salt to taste.

7. 7

   Toast the rice with the aromatics for 1–2 minutes, stirring so the grains are coated and lightly warmed.

8. 8

   Pour in the coconut milk and chicken stock, then stir well to combine. Add the 3 whole thyme sprigs.

9. 9

   Return the seared chicken thighs to the skillet, arranging them on top of the rice.

10. 10

    Cover the skillet and bake at 350°F for 45 minutes, until the rice is cooked and the chicken is done.

11. 11

    Remove the thyme sprigs, fluff the rice, and serve the chicken with the coconut turmeric rice.

Notes

The source specifies baking at 350 but does not state whether the temperature is Fahrenheit; 350°F is the conventional interpretation. Use an oven-safe skillet with a lid or cover the skillet securely before baking.

Nutrition per serving

• main
• one-pot
• baked
• chicken
• rice
• coconut milk
• spicy
• weeknight meal