Blog Image

Indian Rice and Chicken Skillet

Get takeout flavor at home with this easy one pan chicken and rice.

Ingredients

    • 1 tbsp (15 mL) olive oil, divided
    • 1 lb. (450 g) chicken breast, diced into 1” (2.4 cm) cubes
    • ½ tsp (2 mL) salt
    • 1 tsp (5 mL) turmeric
    • ¼ cup (60 mL) cilantro
    • 3 cloves garlic
    • 2 green onion, thinly sliced, divided
    • ¼ cup (60 mL) slivered almonds
    • 1 package Indian-Style Rice Meal Mix
    • 1 can (14 oz or 398 mL) unsweetened coconut milk
    • ½ cup (125 mL) water
    • ¼ cup (60 mL) dried apricots, diced
    • 1 lemon, zested and juiced
    • Optional: pomegranate seeds

Directions

  1. Heat the 5-qt. (4.7-l) brilliance nonstick saute pan over medium heat with half of the oil until shimmering, about 2 minutes
  2. Toss the chicken in a large bowl with the turmeric, salt, and the remaining oil. Place the chicken in the pan and stir occasionally until browned, about 4-5 minutes
  3. Place the cilantro and garlic in the Mince & Roll and process until finely chopped.
  4. Add half of the green onions, cilantro mixture, and almonds to the pan and cook, stirring constantly, until fragrant, 1-2 minutes.
  5. Stir in the remaining ingredients and bring the mixture to a boil. Reduce the heat to a simmer.
  6. Cover the rice and simmer, without stirring, for 10 minutes. Turn the heat off and let the rice sit, covered, for 5 minutes.
  7. Top with the remaining green onions and pomegranate seeds, if you’d like