Savory Chicken and Rice with Charred Green Beans.
The combination of chicken and rice is a classic in many cultures. This spicy version is a welcome and complete meal; perfect for a weeknight dinner. A squeeze of lemon juice from a lemon wedge transforms the dish.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
—
Total Time
15 min
Servings
4 servings
Ingredients
- 1 tablespoonextra-virgin olive oil
- 1 cupuncooked brown basmati rice
- 1/4 teaspoonturmeric
- 2 cupschicken stock
- 1/4 teaspoonKosher salt
- 1 poundskinless boneless chicken thighs (cut into 1-inch pieces)
- 1/2 teaspoonground coriander
- 1/2 teaspoongarlic powder
- 1/4 teaspooncayenne pepper
- 1/2 teaspoonKosher salt
- 1 tablespoonextra-virgin olive oil
- 1 tablespoonextra-virgin olive oil
- 1 poundfresh green beans (trimmed and cut into 2-inch pieces)
- 1/2 teaspoonKosher salt
- 1/2 cupplain Greek yogurt
- 1 tablespoonfresh lemon juice
- 1 clovegarlic (minced fine)
- lemon wedges for serving
Instructions
- 1
Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the rice and turmeric. Saute for 1 minute, stirring constantly. Add the stock and salt. Bring to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, about 35 to 40 minutes.
- 2
Toss the chicken with coriander, garlic powder, cayenne, and salt. Heat the oil in a skillet over medium-high heat. Cook the chicken, occasionally stirring, until brown and cooked through. Remove the chicken from the pan to a plate. Do not clean the skillet.
- 3
Add olive oil to the skillet. Add the beans and cook, occasionally stirring, until charred. Sprinkle with salt.
- 4
Combine the yogurt, lemon juice, and garlic in a small bowl. Serve the chicken and beans over the rice. Top with the yogurt sauce and lemon wedges on the side.
Nutrition (per serving)
494
Calories
33g
Protein
51g
Carbs
17g
Fat
4g
Fiber
1018mg
Sodium