One Pot Almond Chicken and Rice - Cooking and Beer (Video)
Tender chicken bathed in creamy almond milk and broth makes this One Pot Almond Chicken and Rice an easy and delicious meal to add to your weekly rotation!
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.
Nutrition
Calories: 768kcalCarbohydrates: 57gProtein: 39gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 169mgSodium: 596mgPotassium: 553mgFiber: 2gSugar: 3gVitamin A: 370IUVitamin C: 2mgCalcium: 355mgIron: 2mg
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