Dairy-Free Savory Chicken with Rice
Discover the comfort of "Dairy-Free Savory Chicken with Rice," a flavorful one-pan wonder perfect for weeknight dinners or meal prep. This wholesome dish features tender, golden-browned chicken thighs paired with fragrant long-grain white rice infused with warming spices like turmeric and cumin. A medley of colorful vegetables, including sweet red bell peppers, vibrant peas, and fresh parsley, adds depth and nutrition to each bite. Cooked in rich chicken stock with a splash of soy sauce for umami, this easy-to-make recipe is entirely dairy-free without compromising on taste. Ready in just 50 minutes, this hearty meal serves four, making it an ideal choice for a balanced, satisfying, and allergen-conscious dinner that’s as delicious as it is simple to prepare.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 cup long-grain white rice
- 2 cups chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small red bell pepper
- 1 cup frozen peas
- 0.25 cup fresh parsley
Instructions
Begin by preparing the ingredients. Dice the yellow onion, mince the garlic cloves, and chop the red bell pepper into small pieces. Finely chop the fresh parsley and set everything aside.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and cook for about 5-6 minutes per side, or until they are golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes, or until they become soft and fragrant.
Add the long-grain white rice to the skillet and stir well, allowing the rice to be coated in the oil, onions, and garlic.
Pour in the chicken stock and soy sauce, and stir in the ground turmeric, ground cumin, salt, and black pepper. Bring to a simmer over medium heat.
Add the chopped red bell pepper to the rice mixture. Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 15 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
Stir in the frozen peas and return the cooked chicken thighs back to the skillet. Cover again and cook for an additional 5-6 minutes to heat the chicken and peas through.
Once everything is heated through, remove from heat and sprinkle the chopped fresh parsley over the top before serving.
Serve warm and enjoy this savory dairy-free chicken with rice dish for a wholesome and flavored-packed meal.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4193 mg | 182% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 19.8 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2304 mg | 49% | |
*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.
