Coriander Chicken and Rice

This dish is inspired by the savory street cart chicken and rice whose fragrance will lure you over from a block away. Though you can enjoy this lunch at room temperature, it tastes best reheated. Rest assured, the food holds up beautifully. Because everything is so nicely seasoned, it’s all just as flavorful after 3 days. When making the recipe, be sure to get the rice going first; as it cooks, the rest of the meal will come together.

By Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

total:
40 mins
active:
40 mins
Yield:
Serves 4 (serving size: about 1/2 cup chicken, 3/4 cup rice, 1 1/4 cups green beans, and 2 tbsp. yogurt sauce)
Nutrition Info
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Ingredients

Directions

  • Heat 2 teaspoons oil in a medium saucepan over medium-high. Add rice and turmeric; sauté 1 minute. Add stock and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 40 minutes.

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  • Toss together chicken, coriander, garlic powder, cayenne, and 3/8 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken, stirring occasionally, until browned, about 12 minutes. Remove chicken. (Do not wipe skillet clean.)

  • Add remaining 1 teaspoon oil to skillet. Add beans; cook, turning every 2 minutes, until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.

  • Combine yogurt, lemon juice, and garlic. Serve sauce and lemon wedges with chicken, rice, and green beans.

Nutrition Facts

Per Serving:
409 calories; fat 14g; saturated fat 3g; protein 32g; carbohydrates 42g; fiber 5g; sugars 7g; sodium 671mg.
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