Lemony Chicken and Rice with Broccoli

A warm spice blend and bright lemon zest and juice bring juicy chicken, fluffy basmati rice, and tender broccoli together in this one-pot meal.

Lemony Chicken and Rice with Broccoli

One-pot meals can be more difficult than the name lets on - the large quantity of ingredients can lead to blandness, or overcooking some ingredients while undercooking others. This recipe manages to bypass both of these issues by keeping the overall ingredients list fairly simple, but upping the complexity of the spice blend to add flavor. Lemon zest and juice adds a welcome hit of acid brightness, while chopped parsley adds freshness at the end. A little effort at the beginning, chopping ingredients and browning the chicken yields an easy braise with a delicious result!

Spices used in this recipe


Salt, Kosher
Cumin Ground
Turmeric, Ground
Cayenne Pepper
Coriander, Ground
Peppercorns, Black, Grinder
Cinnamon Sticks
Bay Leaves

Ingredients

Preparation

  1. Pat chicken pieces dry with paper towels and season on all sides with kosher salt. Heat oil in a Dutch oven or other heavy-bottomed pan over medium-high heat and sear chicken on both sides until well-browned, 5-7 minutes on either side. 
  2. While chicken sears, toast cashews over low heat in a dry pan until just golden brown. Roughly chop.
  3. Remove chicken to plate and set aside. Lower heat to medium and add sliced onion and a pinch of salt. Cook, stirring frequently, until deep golden brown and starting to caramelize. Lower heat if onions are cooking unevenly.
  4. Stir in garlic and ginger and cook until fragrant, 1-2 minutes. Add cumin, turmeric, cayenne, coriander, and black pepper and cook until fragrant, another 1-2 minutes. Add rice and stir until combined with onions and spices. Add cinnamon stick, bay leaves, cashews, and stock, along with a pinch of salt. Nestle chicken pieces into rice and add in any juices that have collected on the plate. Bring to a boil and lower to low heat to maintain a very gentle simmer. Cover pot tightly and simmer until rice is tender and chicken is cooked through, 15-18 minutes. After 11 minutes, sprinkle frozen peas and lemon zest over the top, then re-cover and continue to cook. The rice is done when the grains are fluffy and separated, and the chicken is done when it reaches 165°F on an instant-read thermometer inserted into the thickest part of each piece.
  5. Remove chicken pieces, sprinkle with lemon juice and parsley, and fluff rice with a fork. Season to taste with salt. Serve with whole chicken pieces, or shred chicken from bone and mix back into the rice.

Serves 6.

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