Spiced Lemon Chicken and Rice
One-pan chicken and rice. Seasoned with perfect blend of spices and dried herbs
Equipment
- Heavy bottom pan
- Nonstick skillet
- Tongs
- Wooden spoon
- knife
- cutting board
Ingredients
FOR THE SPICES
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon turmeric, for color
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
FOR THE MARINADE
- 2 tablespoons less sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons lemon juice
- 1/2 of the mixed spices
- 2 sliced garlic cloves
- 1 tablespoon honey
FOR THE ONE-PAN CHICKEN AND RICE
- 6 medium size chicken drumsticks
- 1 tablespoons oil, more for frying
- 1 yellow onion, chopped
- salt and pepper to taste
- 4 garlic cloves, minced
- 1/2 of the mixed spices
- 1 bell pepper, deseed, and cut into strips
- 2 cups Jasmine rice, rinsed and drained
- 2 cups chicken broth
- 3 stalks green onions, sliced
- handful cilantro, roughly chopped
Instructions
- Mix the ingredients for the spices and dried herbs. Divide it into two parts. One will go into the marinade and the rest will go to season the rice. Set the spice mixture aside.
- Use a Ziploc bag for marinating the chicken. Place the bag in a food container tub to hold it in place.
- Take out your chicken drumsticks. Cut slits around the drumsticks, and place them in the Ziploc bag. Measure in soy sauce, oyster sauce, lemon juice, half of the mixed seasoning, garlic, and honey. Close and seal the bag, then shake it to coat the chicken. Place it in the fridge and marinate for at least 2 hours or overnight.
- Heat a nonstick skillet with oil. Add the chicken drumsticks (do not overcrowd the pan), and brown on both sides. Remove from the pan and set them aside.
- Heat a heavy bottom pan with oil. Add the onion and saute until tender or translucent, and season with salt and pepper to taste. Add the garlic, and continue sauteing until aromatic.
- Add the rest of the seasoning, bell pepper, and rice. Frequently stir until well combined. Add chicken broth, half of the cilantro, and half of the green onions, and continue stirring until combined.
- Add the chicken drumsticks back into the pan, lower the heat, cover, and simmer for 30 minutes or until the liquid is absorbed and the rice is cooked. Garnish with the rest of cilantro and green onions.
