One-Pot Blackened Chicken with Coconut Turmeric Rice

Juicy, spiced chicken thighs seared to perfection and combined with flavorful coconut turmeric rice for an easy and satisfying one-pot meal.

By @brandongouveia

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 0.25 tsp cayenne pepper
• 1.5 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 0.5 tbsp chili powder
• 2 tbsp tomato chicken bouillon
• 1 tsp salt
• 0 thyme leaves from 3 sprigs
• 1 tbsp olive oil
• 1.5 lbs chicken thighs
• 1 tbsp olive oil
• 1 small white onion
• 5 garlic cloves minced
• 1 tbsp grated ginger
• 2 small roma tomatoes diced
• 1.5 cups long grain parboiled rice rinsed
• 1.5 tsp turmeric powder
• 2 cups coconut milk
• 1 cup chicken stock
• 3 whole thyme sprigs

Instructions

1. In a bowl, combine cayenne, garlic powder, smoked paprika, cumin, chili powder, tomato bouillon, salt, and thyme leaves. Drizzle with olive oil. Rub the mixture all over the chicken thighs until well coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3–4 minutes per side until browned. Remove and set aside.
3. Lower the heat to medium. In the same pan, add the onion, garlic, and ginger. Cook for 2–3 minutes until fragrant and translucent.
4. Stir in the diced tomatoes and cook down for 3–4 minutes.
5. Add the rinsed rice to the pan. Stir in garlic powder, turmeric, tomato bouillon, and salt to taste. Toast the rice with the aromatics for 1–2 minutes.
6. Pour in coconut milk and chicken stock. Stir well to combine. Add 3 whole sprigs of thyme. Return the chicken thighs to the pan, placing them on top of the rice.
7. Cover and bake at 350°F for 45 minutes.
8. Fluff the rice and serve.