Leftover rice gets a new life in this Nigerian-inspired curried skillet meal

In this Nigerian-inspired curried meal-in-a-skillet, we use plain, chilled cooked rice so the grains “fry” up light and fluffy.

The recipe, from our newest cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” seasons the rice with curry powder, dried thyme and a handful of aromatics. Beef liver and an assortment of vegetables are classic ingredients, but we opted for chicken thighs and green beans.

We start by seasoning the chicken thighs with salt, pepper and curry powder, then sauté them in hot oil until evenly browned. The chicken then is pushed to the side, and an aromatic mixture of scallion whites and fresh ginger is added, along with green beans, jalapeño chilies, thyme and more curry powder.Servings: 4 Once the green beans are bright green, the cooked, chilled rice is added and the pan is deglazed with chicken broth.

Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1 1/2 minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1 1/2 teaspoons curry powder and ¼ teaspoon each salt and pepper. Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes.

Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili.Christopher Kimball, The Associated Press

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