Carrot-Ginger Chicken and Rice Recipe

Name: Carrot-Ginger Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basmati rice; 1 cinnamon stick; Kosher salt and freshly ground pepper; 1 2 1/2 -inch piece ginger, peeled and roughly chopped; 1 1/2 teaspoons ground coriander; 3 tablespoons vegetable oil; 1 small red onion, sliced; 2 medium carrots, thinly sliced into rounds; 3 cups shredded rotisserie chicken; 1/2 cup roughly chopped fresh mint and/or cilantro; 1 cup whole-milk plain yogurt; 1/4 cup sliced almonds

Servings: persons

1 cup basmati rice
1 cinnamon stick
Kosher salt and freshly ground pepper
1 2 1/2 -inch piece ginger, peeled and roughly chopped
1 1/2 teaspoons ground coriander
3 tablespoons vegetable oil
1 small red onion, sliced
2 medium carrots, thinly sliced into rounds
3 cups shredded rotisserie chicken
1/2 cup roughly chopped fresh mint and/or cilantro
1 cup whole-milk plain yogurt
1/4 cup sliced almonds

1
Preheat the oven to 450 degrees F. Put the rice, cinnamon, 1/2 teaspoon salt, and pepper to taste in a saucepan and cover with water by 1 inch.
2
Cover and bring to a boil over high heat, then uncover and cook until the rice is just tender, about 8 minutes.
3
Drain; reserve the cinnamon stick.
4
Pulse the ginger, coriander, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon water in a mini food processor.
5
Heat the vegetable oil in a large ovenproof skillet over medium-high heat.
6
Add the onion and cook until golden, about 8 minutes.
7
Add the ginger mixture and carrots and cook 2 minutes, adding a splash of water if the mixture sticks.
8
Stir in 1/3 cup water, the chicken, herbs and yogurt and heat through.
9
Season with salt.
10
Top the chicken mixture with the rice and the reserved cinnamon stick; sprinkle with the almonds.
11
Bake until the rice is cooked through and the almonds are lightly toasted, 8 to 12 minutes.
12
Per serving: Calories 485; Fat 24 g (Saturated 5 g); Cholesterol 80 mg; Sodium 1,022 mg; Carbohydrate 44 g; Fiber 3 g; Protein 24 g

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup basmati rice, 1 cinnamon stick, Kosher salt and freshly ground pepper, 1 2 1/2 -inch piece ginger, peeled and roughly chopped, and more.

Yes, Carrot-Ginger Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Ginger Chicken and Rice

How did you like this recipe?

Frequently Asked Questions