A flavorful one pot Asian chicken and rice dish that’s on the table in 30 minutes?
This recipe was developed by Julia Levy.
Season chicken with curry powder and 112 teaspoon salt.
Caitlin Bensel
Repeat with remaining 112 tablespoons oil and chicken.
Prepare Cilantro Rice
Chop cilantro stems to equal 14 cup and set leaves aside.
Return skillet to medium-high.
Add cilantro stems and shallot, and then cook, stirring often, for 30 seconds.
Add rice and chicken, bring to a boil, and then reduce heat to medium-low.
Cover and cook until rice is tender and liquid is absorbed about 12 minutes.
Remove from heat and let steam, covered, for 5 minutes.
Drizzle sauce over rice and chicken, top with cilantro leaves, and serve with cucumber.
Notes
Tamari and soy sauceare condiments commonly used in Asian-style dishes.
Both are salty liquids derived from fermented soybeans to create a rich, umami flavor.
Though each has unique characteristics, they can be used interchangeably in this and most other recipes.
Basmati, another long-grain Asian variety, makes a good substitute.
2,000 calories a day is used for general nutrition advice.
