Dairy-Free Savory Chicken Over Rice

Satisfy your craving for a hearty and wholesome dinner with this Dairy-Free Savory Chicken Over Rice recipe! Packed with tender, golden-browned chicken thighs simmered in a rich, soy-infused broth alongside aromatic vegetables like onion, carrot, and bell pepper, this dish is a flavorful delight. The perfectly cooked long-grain white rice provides the ideal base to soak up the mouthwatering sauce, while fresh scallions and parsley add a bright, herby finish. Completely dairy-free and easy to prepare in under an hour, this one-skillet meal is perfect for busy weeknights or a comforting family dinner. Whether you're looking for a healthy chicken recipe or a satisfying gluten-free meal, this dish is sure to become a household favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs
• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 1 large carrot
• 1 large bell pepper
• 2 cups chicken broth
• 3 tablespoons soy sauce
• 1 teaspoon ginger
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups water
• 2 stalks scallions
• 0.25 cup parsley

Directions

Step 1

Begin by preparing the ingredients: finely dice the onion, mince the garlic cloves, chop the carrot and bell pepper into small pieces, and slice the scallions.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs and sear them until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of olive oil. Reduce the heat to medium. Add the onions and cook until they become translucent, about 5 minutes.

Step 4

Stir in the minced garlic, chopped carrots, and bell pepper. Sauté for another 3-4 minutes until the vegetables have softened slightly.

Step 5

Pour in the chicken broth and soy sauce, scraping any brown bits from the bottom of the pan for extra flavor. Stir in the ginger, salt, and black pepper.

Step 6

Return the seared chicken thighs to the pan, nestling them among the vegetables. Lower the heat and cover the pan. Allow the chicken to simmer in the broth for about 20 minutes or until fully cooked through.

Step 7

Meanwhile, in a separate saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes, or until the rice is cooked and water is absorbed.

Step 8

Once the chicken is cooked, remove it from the heat. Taste and adjust the seasoning if needed.

Step 9

Fluff the cooked rice with a fork and serve onto plates. Place the chicken thighs over the rice and spoon the vegetable and sauce mixture over it.

Step 10

Garnish with sliced scallions and chopped parsley before serving.

Nutrition Facts

Serving size	(2351.2g)

Amount per serving	% Daily Value*
Calories	2012.7

Total Fat 95.8g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 564mg	0%
Sodium 5774.4mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 11.2g	0%
Total Sugars 18.9g
Protein 178.9g	0%

Vitamin D 42IU	0%
Calcium 315.9mg	0%
Iron 13.1mg	0%
Potassium 3145.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 35.9%

Carbs: 20.8%