Dairy-Free Savory Chicken Over Rice
Elevate your weeknight meals with this hearty and comforting Dairy-Free Savory Chicken Over Rice recipe! Perfect for those avoiding dairy, this dish features tender chicken thighs seared to perfection, then simmered in a rich, soy-based broth infused with aromatic ginger, garlic, and fresh vegetables like onion, carrot, and bell pepper. Served atop fluffy, perfectly cooked long-grain white rice, this wholesome dinner is finished with a vibrant garnish of scallions and parsley for a burst of color and flavor. Ready in just an hour, this recipe is ideal for busy families seeking a flavorful, nourishing meal that's allergen-friendly. Whether you're cooking for the kids or hosting guests, Dairy-Free Savory Chicken Over Rice delivers both comfort and sophistication in every bite.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 large carrot
- 1 large bell pepper
- 2 cups chicken broth
- 3 tablespoons soy sauce
- 1 teaspoon ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups water
- 2 stalks scallions
- 0.25 cup parsley
Instructions
Begin by preparing the ingredients: finely dice the onion, mince the garlic cloves, chop the carrot and bell pepper into small pieces, and slice the scallions.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs and sear them until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Reduce the heat to medium. Add the onions and cook until they become translucent, about 5 minutes.
Stir in the minced garlic, chopped carrots, and bell pepper. Sauté for another 3-4 minutes until the vegetables have softened slightly.
Pour in the chicken broth and soy sauce, scraping any brown bits from the bottom of the pan for extra flavor. Stir in the ginger, salt, and black pepper.
Return the seared chicken thighs to the pan, nestling them among the vegetables. Lower the heat and cover the pan. Allow the chicken to simmer in the broth for about 20 minutes or until fully cooked through.
Meanwhile, in a separate saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is cooked and water is absorbed.
Once the chicken is cooked, remove it from the heat. Taste and adjust the seasoning if needed.
Fluff the cooked rice with a fork and serve onto plates. Place the chicken thighs over the rice and spoon the vegetable and sauce mixture over it.
Garnish with sliced scallions and chopped parsley before serving.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5774 mg | 251% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 18.9 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 316 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3146 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
