Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet.

Beef liver and an assortment of vegetables are classic ingredients, but in this recipe we opted for chicken thighs and fresh green beans.

Seeded, thinly-sliced jalapeño or Fresno chilies bring a pleasant heat, while curry powder adds depth, warmth and a golden hue.

Curried Chicken Fried Rice with Chilies

Start to finish: 40 minutes

Servings: 4

Ingredients:

3 tablespoons neutral oil or refined coconut oil, divided

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 teaspoons curry powder, divided

Kosher salt and ground black pepper

4 scallions, thinly sliced, whites and greens reserved separately

2 tablespoons minced fresh ginger

4 ounces green beans, trimmed and cut into 1-inch pieces

1 teaspoon dried thyme

1 Fresno or jalapeno chili, stemmed, seeded and thinly sliced

4 cups cooked and chilled long-grain white rice, preferably basmati

1 cup low-sodium chicken broth

Directions:

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes.

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 1½ minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ 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. Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili.