Chicken and rice dishes are trending right now, so of course I had to make my own recipe! I would just like to say that this recipe is so FREAKING good! The risotto is cooked perfectly and has a creamy texture. The chicken is SUPER tender and juicy. And the flavor! SO. GOOD. This is a pretty minimal recipe, especially for what it is. Risotto is normally SUPER intense to make, but this makes it so simple and turns out so good!!! Seriously, you have to try it! You will NOT be disappointed!
The trick to this recipe is adding the first two cups of water slowly and making sure the rice fully absorbs all the water, and then adding the rest at once, with the chicken and then letting it all cook together! Add some veggies if you would like and serve for a fun dinner to impress some guests or use it as your meal prep for the week! Works perfectly for both 😁
Substitutions:
-Vegetarian: use beans, mushrooms, jackfruit, tofu, tempeh, or seitan and mix with ingredients that the chicken is mixed with. You can cook the other ingredients separately from the rice for crispy results if desired.
-Vegan: use the options above with maple syrup or agave instead of honey.
-You can use other meat options as well, pork or steak would work well!
One-Pot Jerk Chicken and Curry Risotto
Servings: 2-4| Prep time: 15 minutes| Total time: 30-45 minutes
Ingredients
4 bone-in skin-on chicken thighs
2-3 tbsp jerk chicken marinade
¼ tsp onion powder
¼ tsp smoked paprika
½ tsp cumin
½ tsp paprika
1 tbsp honey
1 cup Arborio rice
2 tsp curry powder
½ packet or cube of chicken bouillon
5 cups water
Pinch salt
Directions
1. Mix jerk chicken marinade, onion powder, smoked paprika, cumin, paprika, and honey with chicken and let marinate for 20 minutes or overnight.
2. In oven-safe pan, heat to medium and toast rice with curry powder, chicken bouillon, and salt.
3. Once toasted light brown, mix one cup water and mix continuously until it is fully absorbed into the rice and then add the second cup and do the same.
4. Once the rice has soaked in all the water, add the remaining 3, drop the heat to simmer (you should see light bubbling), add chicken, cover, and cook for 15-20 minutes.
5. Set oven to broil and once the rice is essentially fully cooked, put the chicken and rice in the oven uncovered for 3-5 minutes until the water is bubbly and barely remaining and the chicken is browned on top.
6. Top with herbs of your choosing and ENJOY!
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