One-pot rice with turmeric chicken & Sambal Oelek - Dom Cooks

Another “One-pot” recipe that is super tasty, nutritious and easy to prepare. The cilantro sauce is the perfect complement to the spicy chicken. The rice cooks slowly with the cooking juices from the chicken which makes it even more delicious.

(For 4 people)

Ingredients

For the chicken

• 6 chicken thighs , boneless with skin
• 1 teaspoon of turmeric
• 1 teaspoon garlic powder
• 2 tablespoons of Sambal Oelek
• 1 teaspoon of paprika
• Juice of a lime
• 1 tablespoon kosher salt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon of neutral oil

For the rice

• 1 onion or 1 leek, finely chopped
• 1 cup basmati rice
• 2 cups of vegetable or chicken broth
• 1 bunch spinach, about 4 cups
• 1 teaspoon kosher salt
• Pepper to taste

For the sauce

• ⅓ cup labneh or Greek yogurt
• ½ jalapeño pepper (I remove the seeds for less heat)
• 1 small clove of garlic
• 1 cup cilantro leaves with stems still on
• Juice of ½ lime or lemon
• 1 pinch of kosher salt

Steps

1. Preheat oven to 375F.
2. Add all chicken marinade ingredients to a large bowl and mix well.
3. Add the chicken pieces and coat evenly. You can marinate it overnight but I've done it with a 10 minute marinade and that works well too.
4. Heat a large cast iron skillet or braising pan with a lid over medium heat. Add the vegetable oil and brown the chicken pieces, skin side down, for 5 minutes. Flip them and cook for another 2 minutes. Remove from the pan and clean the pan if there are any burnt bits.
5. Add more oil and chopped leek to the pan. Saute for 2 to 3 minutes until tender. Add the rice and stir to coat. Add the vegetable stock and spinach. Mix well and wait until the spinach is softened. Season with salt and pepper.
6. Return the chicken to the pot, making sure the skin is not submerged in the broth. Pop the lid on and bake for 25 minutes.
7. Meanwhile, prepare the sauce by adding the ingredients to a small food processor. Beat until smooth and set aside.
8. After 25 minutes, check the chicken and if it needs more browning. If it looks a little pale, remove the lid and return it to the broiler oven. Look at it carefully.
9. Serve with a large portion of rice, one or two pieces of chicken and a large spoonful of coriander sauce. SO good.

(Serves 4)

Ingredients

For the chicken

• 6 chicken thighs , bone in skin on
• 1 tsp turmeric
• 1 tsp garlic powder
• 2 tbsp Sambal Oelek
• 1 tsp paprika
• Juice of 1 lime
• 1 tbsp kosher salt
• 1 tbsp extra virgin olive oil
• 1 tbsp neutral oil

For the rice

• 1 onion or 1 leek, finely chopped
• 1 cup basmati rice
• 2 cups vegetable or chicken broth
• 1 bunch spinach, about 4 cups
• 1 tsp kosher salt
• Pepper to taste

For the sauce

• ⅓ cup labneh or greek yogurt
• ½ jalapeno (I remove the seeds for less heat)
• 1 small garlic clove
• 1 cup cilantro leaves with stems still on
• Juice of ½ lime or lemon
• 1 pinch of kosher salt

Steps

1. Preheat the oven to 375F.
2. Add all the ingredients for the chicken marinade in a large bowl and mix well.
3. Add the chicken pieces and coat them all evenly. You can marinate it overnight but I have done it with a 10 minute marinating and it works well also.
4. Heat a large cast iron pan or braiser with a lid over medium heat. Add the vegetable oil and fry the chicken pieces skin side down for 5 minutes. Turn them and cook for another 2 minutes. Remove from pan and clean the pan if there are any burnt bits.
5. Add more oil and chopped leek to pan. Sauté for 2 to 3 minutes until soft. Add the rice and stir to coat. Add the vegetable broth and spinach. Stir well and wait until the spinach is wilted. Season with salt and pepper.
6. Add the chicken back into the pot by making sure the skin is not submerged by broth. Pop the lid on a bake in the oven for 25 minutes.
7. Meanwhile, prepare the sauce by adding the ingredients in a small food processor. Blitz until smooth and set aside.
8. After 25 minutes, check the chicken and if it needs more browning. If it looks a little pale, remove the lid and pop back in the oven at broil. Watch it carefully.
9. Served by scooping a big portion of rice, one or two chicken pieces and a big dollop of cilantro sauce. SO good.