Chicken and rice are a weeknight staple in our home. If this is the same for you, add a little almond milk for a delicious change of pace.
- 2 tablespoons vegetable oil
- 4 chicken thighs
- Sea salt & pepper
- ½ large yellow onion, chopped
- 8 ounces white mushrooms, sliced
- 10 ounces cherry tomatoes
- 1 teaspoon honey
- 1¼ cups jasmine rice
- 14 ounces almond milk
- Sliced almonds and bay leaves for serving, (optional)
In a Dutch oven, heat oil over medium-high heat. Season chicken with 1 teaspoon each salt and pepper and place in pot, skin-side down. Cook until skin is crisp, about 8 minutes. Flip and cook another 3 minutes. Remove from pot and set aside.
Add the onion to the pot and cook until tender. Add mushrooms and cook until brown and tender, about 5 minutes. Add the honey and tomatoes and cook another 5 minutes. Stir in the rice and almond milk, season with salt and pepper. Bring to a nice simmer and place chicken skin-side up on top of rice, be careful not to completely submerge chicken. Reduce heat to medium-low, cover and cook until rice is tender and most of the liquid is absorbed.
Heat broiler to high. Remove lid and place pot on rack under broiler. Cook until skin is crisp once again, about 2-3 minutes. Serve with sliced almonds and bay leaves.