After all of the cooking I did for the holidays, I was searching for a recipe that would be hearty, delicious and, most of all, easy. I found this one from Justine over at Cooking and Beer, and it did not disappoint! You can learn more about Justine here. I definitely plan to head back there, and see what other deliciousness is in store for me!
One change I made to this recipe was that I used split bone-in breasts, because that is what I had on hand, so I only used 4 of them.
Another was that I used homemade Almond Milk, and I will share that super easy recipe with your very soon.
For this recipe, I used my Enameled Cast Iron Skillet With Lid:
Braising Pan and Skillet in One
Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.
This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.
I LOVE that it has a Lifetime Guarantee, and it’s heat-safe to 500⁰F, so I can move it from the stove directly to the oven.
Click here to get yours today. You’ll be glad you did.
Let’s jump right in!!
Ingredients
- 6-8 bone-in chicken thighs (OR 4 split bone-in chicken breasts)
- Salt pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, pressed
- 2 cups long grain brown or white rice
- 2 ½ cups chicken broth
- 1 ½ cups Unsweetened Almond Milk
- 1 cup grated sharp white cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ cup sliced almonds
- Freshly chopped parsley, for garnish
Instructions
Preheat your oven to 375⁰F.
Dice onion, set aside.
Season chicken with salt and pepper. Heat oil in skillet over medium-high heat.
Sear chicken, skin-side down, until golden brown, about 5 minutes per side. Remove chicken from pan, set aside.
Turn heat to medium, add onions to pan, sauté for 5 minutes, or until translucent. Press in garlic, sauté for another minute, until fragrant.
Pour in rice, stirring to incorporate ingredients for one minute. Pour in broth and almond milk, stirring to combine. Add chicken back to skillet, and bring to a simmer. Cover and bake for approximately 40 minutes, or until liquid is absorbed and chicken is cooked through.
Meanwhile, grate your cheeses.
Remove skillet from oven, and set chicken aside. Add cheddar and Parmesan cheeses to the rice, stirring lightly to combine. Transfer chicken back to the pan, top with sliced almonds and parsley for garnish. Serve immediately.
That’s it! It was honestly easier than I thought, and we will absolutely be making this again very soon. The almond milk added a depth of flavor that helped to level up this recipe, and cheeses helped to make this a rich and creamy dish.
I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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One Pot Almond Chicken and Rice – Cooking and Beer (Video)
Equipment
Ingredients
- 6-8 bone-in skin-on chicken thighs OR 4 split chicken breasts
- kosher salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, pressed
- 2 cups long grain brown or white rice
- 2.5 cups Chicken Stock
- 1.5 cups Unsweetened Almond Milk
- 1 cup sharp white cheddar cheese, grated
- ½ cup Parmesan cheese, grated
- ¼ cup sliced almonds
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F/190⁰C.
- Dice onion, set aside.
- Season chicken with salt and pepper. Heat oil in skillet over medium-high heat.
- Sear chicken, skin-side down, until golden brown, about 5 minutes per side. Remove chicken from pan, set aside.
- Turn heat to medium, add onions to pan, sauté for 5 minutes, or until translucent. Press in garlic, sauté for another minute,until fragrant.
- Pour in rice, stirring to incorporate ingredients for one minute. Pour in broth and almond milk, stirring to combine. Add chicken back to skillet,and bring to a simmer. Cover and bake for approximately 40 minutes, or until liquid is absorbed and chicken is cooked through.
- Meanwhile, grate your cheeses.
- Remove skillet from oven, and set chicken aside. Add cheddar and Parmesan cheeses to the rice, stirring lightly to combine. Transfer chicken back to the pan, top with sliced almonds and parsley for garnish. Serve immediately.
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