One Pan Butternut Squash,
Chicken, and Rice

Servings: 4| Amount Per Serving: 1/4

Ingredients

1) 2 tablespoons olive oil
2) 680g of chicken thighs or breasts
3) 3 cloves garlic, minced
4) 1 shallot, finely chopped
5) 2 cups butternut squash, peeled and cubed (about half of a medium butternut squash)
6) 1 cup dry jasmine or basmati rice
7) 2 cups chicken or vegetable broth
8) 3/4 cup canned coconut milk
9) Juice of 1/2 lemon (approx. 2 tablespoons)
10) 1 teaspoon sea salt, more to taste
11) 0.5 teaspoon ground black pepper
12) 2-4 sprigs fresh rosemary
13) 1 teaspoon dried rosemary
14) 1 teaspoon dried thyme
15) 1 teaspoon smoked paprika
16) 1 teaspoon nutmeg

Steps

1) Pat the chicken dry with paper towels, then season on all sides with the salt, black pepper and smoked paprika.
2) Add the chicken to the skillet and cook for about five minutes on each side, until crisp and just about fully cooked. Remove from the skillet and set aside.
Note: If your chicken thighs are large or breasts are thicker than 1-inch, add at least 2 additional minutes per side of cook time.
3) In the same skillet, add the shallot and cook, stirring often, until softened, 1 to 2 minutes.
4) Add the garlic, dried thyme, and dried rosemary, and cook, stirring often, until fragrant, another 1 to 2 minutes.
5) Add the cubed butternut squash, mix to combine, and cook, stirring occasionally, until slightly crisp but not fully cooked through, 5 to 7 minutes.
6) Add the rice and cook, stirring continuously until lightly toasted, 30 to 60 second. Season with a few pinches of salt.
Pour in the broth, coconut milk, nutmeg, and lemon juice. Mix to incorporate. If the rice is not covered in liquid, add water 1/4 cup at a time until submerged.
7) Return the chicken to the pan, add rosemary and cover the pot. Cook for an additional 20 minutes on medium-low heat.

Notes

1) The original recipe calls for baking the dish at 190ºC after step 6. I find that unnecessary, but include the final steps for baking below:
i) Place the chicken on top of the rice, top with the fresh rosemary sprigs, and bake uncovered until the rice has absorbed almost all of the liquid
and the chicken reaches an internal temperature of 75ºF, 23 to 28 minutes.
ii) For best results, let the skillet rest covered loosely with foil or a lid, for 10 minutes after removing from the oven.