ONE PAN MEAL

When you need a restaurant style chicken and rice dinner reach for the Coriander Chicken with Rice and Vegetables recipe.

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ABOUT CORIANDER CHICKEN WITH RICE AND VEGETABLES

Grab this easy-to-cook recipe for full-flavored restaurant style coriander chicken. Use one large Dutch oven to make a craveable chicken dinner without standing over the stove for too long. The pan and low heat do most of the work. Vegetables included.

Broth from the chicken elevates the flavor of the rice, mushrooms, celery, and Brussel sprouts. On top of all the vegetables bringing craveable nutrition, the spices and herbs also up the health value of this meal.

And, did I mention it’s easy?! So easy. Give yourself a couple hours at home though. You do need time since the chicken and rice simmer for over an hour and it needs time to rest at the end.

HELPFUL EQUIPMENT
1 large Dutch oven – for cooking this one pot meal
1 plate – for setting aside browned coriander chicken
Tongs – for flipping chicken
Strainer – for rinsing rice

mushrooms, brussel sprouts, rice, herbs, and spices for a healthy chicken dinner

chopped mushrooms and brussel sprouts for an easy healthy dinner

INGREDIENTS
Chicken legs with drumstick & thigh attached – leave the skin on (2- 2 1/2 pounds)
Honey Salt and Olive all-purpose season salt – homemade
Coriander seeds – grind using mortar and pestle
Coconut oil – organic
White button mushrooms – coarsely chopped
Trimmed and halved Brussel sprouts – quarter them if large
Celery – finely chopped
Brown basmati rice – thoroughly rinsed and drained
Lemon zest – organic
Cumin seeds – grind using mortar and pestle
Caraway seeds – grind using mortar and pestle

PREP BEFORE COOKING

Set all the ingredients out before you start to cook this one. Chop the vegetables and prepare the herbs.

honeysalt and olive all purpose season salt

HOW TO SERVE

Serve the rice and vegetables alongside the chicken as is or add one or more of the following toppings.

Optional Topping Ideas:

Fresh lemon wedges
A ferment like sauerkraut, fermented ginger relish, or fermented giardiniera
Plain yogurt with probiotics
Diced avocado
A Small scoop of cottage cheese

TIPS FOR SUCCESS

Use a tight-fitting lid and keep it on throughout the cooking time.
Do not stir the rice, fluff it with a fork, and only after the 10-minute rest without heat.
Make sure not to leave water in the bottom of the pan before letting the meal rest.

WHAT TO AVOID

Avoid stirring the rice while it cooks and after. It might make it sticky.
Avoid boiling the rice. Make sure the liquid stays at a simmer.
Don’t skip removing the pan from the heat and letting the meal rest for 10 minutes with the lid on.

STORAGE AND LEFTOVER TIPS

Store leftovers in an airtight glass container in the refrigerator or in the Dutch oven you originally cooked it in.
Use your toaster oven and bake the chicken (at around 325° F) and rice on one tray just like you cooked it in one Dutch oven. Easy meal—easy leftovers.
Alternatively, steam the chicken and rice using a saucepan with a couple inches of water in it and a steaming basket suspended above it.