Lemon Ginger Curried Chicken and Rice

This healthy wholesome ONE SKILLET DISH is the perfect weeknight dinner to feed your family in roughly 30 minutes!

I turned a classic: chicken and rice and spiced it up and flavored it with tea!

Tea? You ask yourself.

Yes! TEA.

I am using this recipe as an entry in the Stash Tea Recipe Challenge contest!

I chose the Savory Dish category. And I used their Lemon Ginger Tea

To create this Lemon Ginger Curried Chicken and Rice!

I racked my brain on how to utilize their amazing teas in a savory dish and I think I have done it!

I used a simple rub on boneless chicken thighs (harissa, turmeric, curry powder, paprika, and S&P). Browned to perfection.

The chicken is removed from the skillet temporarily to saute the red bell pepper, garlic, and shallots.

Cooked rice (use your favorite!) is stirred in with all those drippings plus some chicken broth and 1 cup of brewed tea.

Guys, when I say the tea is the GLUE to this recipe. It truly is a MUST. It adds that light herbal taste and a subtle hint of ginger to the rice that REALLY elevates this simple chicken and rice to a WHOLE NEW LEVEL.

Like I want to meal prep this and take it for lunch everyday.

And if you are doing the Paleo/Keto/Whole30 thang? Swap the rice and use cauli rice or broccoli rice. I love keeping it simple in the kitchen so you can get back to the important stuff. Like being with your family, binge watching Queer Eye on Netflix, or sipping tea while finishing a GOOD BOOK.

PLEASE PLEASE PLEASE add tea to your rice or cauli rice. You will be so pleasantly surprised!

AND GET A DISCOUNT USING MY PROMO CODE at STASH TEA.COM: THEKITCHENEER-SC

And don't forget to check out Stash Tea with the links below!

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Lemon Ginger Curried Chicken and Rice

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★★★★★

5 from 1 reviews

• Author: Amanda
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Ingredients

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2 tbs avocado

4 boneless chicken thighs

1 tsp sweet paprika

1 tsp salt

1 tsp pepper

¼ tsp curry powder

¼ tsp ginger

¼ tsp turmeric

1 red bell pepper, diced

8 green olives

1 shallot, minced

5 garlic cloves, minced

3 cups of cooked rice or cauliflower rice

2 cups of low sodium chicken broth (use 1 cup if using cauliflower rice)

1 cup of Stash's Lemon Ginger Herbal Tea

Juice of 1 lemon

Fresh dill for garnish

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Instructions

Heat a large skillet on medium high heat and add oil

Stir spices together and rub on chicken thighs.

Brown the chicken thighs (2 minutes per side). Set aside on plate for later.

Add garlic, shallot, red bell pepper, and olives to the skillet. Saute for 5 minutes or until garlic is browned and aromatic.

Add lemon juice, chicken broth, and tea to the skillet. Bring to a rolling simmer. Lower the heat to medium low. Stir in the rice.

Place chicken thighs back on top of rice and cover to finish cooking for 20-25 minutes or until chicken is cooked (165F) and the rice has absorbed the liquid.

Add dill (HIGHLY RECOMMEND) and serve!

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Keywords: healthy, simple, quick and easy, one skillet, clean cooking