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One-Pan Ginger Chicken & Rice

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5 from 3 reviews

Ingredients

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  • 2 tablespoons avocado oil
  • 1.5lbs chicken thighs, bone-in and skin-on
  • salt and pepper, to taste
  • 1/2 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs of celery, diced
  • 2 garlic cloves, sliced
  • 1 tablespoon grated ginger
  • 2 teaspoons fresh thyme
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon turmeric
  • 2 lemon, 1 juiced & 1 sliced
  • 4 cups chicken bone broth
  • 1 cup basmati rice

Instructions

  1. Pat chicken dry and season both with salt and pepper.
  2. Add avocado to a large skillet over medium-high heat. Once pan is hot, add chicken skin-side down to the pan and cook for 5 minutes, until skin has browned. Turn chicken over to cook for another 5 minutes. Remove chicken and set aside.
  3. Turn heat to medium and add the onion, carrots and celery with a bit of salt. Cook for another 5 minutes then add the garlic, ginger, thyme, rosemary, and turmeric. Toss to coat the veggies in the herbs and spices and cook for another 2 minutes.
  4. Add the lemon juice, bone broth, and basmati rice, and mix to combined. Nestle in the chicken thighs into the rice and veggies then top with lemon slices. 
  5. Bring to a boil then reduce the temperature to low, cover, and let simmer for 15-20 minutes, until the liquid is absorbed and the chicken thighs are cooked through (internal temp should read 165F).
  6. Top with cilantro before serving!

Nutrition

Find it online: https://paleomg.com/one-pan-ginger-chicken-rice/