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One Pot Golden Chicken & Rice

Crispy chicken, golden rice, and an easy, herby sauce? Weeknight perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Serves 2 people

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 cup rice
  • 2 cups chicken broth
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced/grated
  • 1 tsp ground coriander + extra for seasoning chicken
  • 1 tsp turmeric
  • ½ tsp crushed red pepper flakes
  • Salt & pepper
  • Splash of coconut milk optional

Herby Yogurt Sauce

  • Handful of fresh herbs: cilantro + any mix of parsley, dill, chives, basil, or mint
  • 1 lime zested & juiced
  • ½ cup Greek yogurt
  • 2 tbsp olive oil

Instructions
 

  • Pat the chicken thighs dry, then season with salt, pepper, and a little ground coriander. Rub it in well.
  • Place the thighs skin-side down in a cold pan. Turn the heat to medium and let the fat slowly render until the skin is golden and crisp, about 6–8 minutes. Flip and cook another 2 minutes on the other side, then set aside.
  • Spoon off any excess fat, leaving about 2 tablespoons in the pan. Add the onion and cook until softened, a few minutes. Stir in the garlic and ginger and cook 1–2 minutes more.
  • Sprinkle in the spices (1 tsp turmeric, 1 tsp ground coriander, and a pinch of red pepper flakes). Stir for 30 seconds until fragrant.
  • Add the rice, stirring to coat, and let it toast for about a minute.
  • Pour in the stock (you can splash in some coconut milk too if you like), season with a pinch of salt, and scrape up any browned bits from the pan.
  • Bring to a gentle simmer, then nestle the chicken back in skin-side up, keeping the skin above the liquid. Cover, reduce the heat to low, and cook for 12 minutes. Turn off the heat and let sit, still covered, for 5 minutes.
  • While the rice cooks, blend together the cilantro, parsley, chives (or whatever herbs you’re using), lime juice and zest, yogurt, olive oil, and salt until smooth.
  • Fluff the rice, spoon into bowls, top with the chicken, and drizzle with the green sauce. Serve with extra lime wedges and fresh herbs if you like.