By Amanda Lewis
One Pot Almond Chicken and Rice
5 steps
Prep:10minCook:50min
Updated at: Thu, 17 Aug 2023 12:59:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
39
High
Nutrition per serving
Calories723.8 kcal (36%)
Total Fat38.8 g (55%)
Carbs55 g (21%)
Sugars3.3 g (4%)
Protein35.9 g (72%)
Sodium889.7 mg (44%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6chicken thighs
bone-in, skin-in
salt
black pepper
salt
black pepper
2 tablespoonsvegetable oil
or canola, more as needed
1yellow onion
small, chopped
2 clovesgarlic
finely minced
2 cupslong grain white rice
or brown
2 ½ cupschicken broth
1 ½ cupsalmondmilk
regular and unsweetened
1 cupgrated sharp white cheddar cheese
½ cupgrated parmesan cheese
¼ cupsliced almonds
1 tablespoonfresh parsley
Instructions
Step 1
Preheat your oven to 375 degrees F.
Step 2
Season the chicken thighs generously with salt and black pepper. In a large oven-proof skillet, heat the oil over medium heat. Add the chicken thighs, skin-side down first and brown on both sides. Remove the chicken from the pan, leaving the pan over medium heat.
Step 3
Add more oil if needed and add the onion. Cook for about 5 minute or until tender and then add the garlic. Cook for an additional minute. Stir in the rice and cook for 1 minutes, stirring frequently. Season again with salt and black pepper. Add the chicken back to the pan, and pour in the chicken broth and almond milk. Bring to a simmer and then cover.
Step 4
Transfer the pan to the oven and cook for about 40 minutes or until the liquid is absorbed, the rice is tender, an the chicken is cooked through. Remove the chicken from the pan transfer it to a plate to rest. To the pan, add the cheeses and fold them into the rice. It should melt rather quickly. Transfer the chicken back to the pan. Garnish with sliced almond and fresh parsley.
Step 5
Enjoy this one pot almond chicken and rice immediately!
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Notes
1 liked
0 disliked
Delicious
Easy
Makes leftovers