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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the rice and turmeric. Saute for , 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 .
- 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.