Baked Turmeric Chicken And Rice Recipes

EASY ONE PAN CHICKEN WITH TURMERIC RICE

Steps:

• Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375 degrees Fahrenheit.
• Season the chicken thighs with salt, pepper and garlic powder on both sides.
• Add the chicken to the skillet and brown on both sides until golden. Don't worry about cooking the chicken through at this stage - just focus on getting that crispy brown crust on the outside.
• Remove the chicken to a plate once it's browned and set aside.
• Add the onion and garlic to the skillet, and turn the heat to medium.
• Saute the onions and garlic until the onions begin to soften. Add the turmeric and rice and stir everything together well, letting the rice toast just a little bit.
• Add the chicken stock and stir well to combine. Turn off the heat under the skillet.
• Nestle the chicken pieces into the liquid-y rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit.
• Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165 Fahrenheit (75 Celsius) and the rice is cooked.
• Serve with a sprinkling of freshly chopped cilantro or parsley for freshness, and serve with a side salad or some veggies.

BAKED CHICKEN THIGHS AND TURMERIC BASMATI RICE

Steps:

• Heat the oven to 400 ℉ (205 ℃). Season the chicken thighs with salt and seven spice. In a parchment paper lined cookie sheet, add the seasoned chicken thighs. Once the oven is ready, put the chicken thighs in the top rack of the oven for 45 minutes. While the chicken thighs are baking, prepare the turmeric basmati rice.
• Using a food processor, blend the peeled onions and garlic.
• In a nonstick skillet on high heat, sautee the blended onions and garlic with olive oil. Once the onions and garlic start to change colors (about 3 to 5 minutes), add the ground turmeric, ground coriander, and salt. Mix well until fully blended then add the rice and water (or broth). Pour the turmeric basmati rice into an oven baking dish.
• Cover the baking dish with foil and place it into the same oven as the chicken thighs on the middle rack. Cook the rice for 30 minutes with the foil on.
• Pull the chicken thighs out of the oven at the end of 45 minutes. Pull the rice out of the oven after 30 minutes of cooking with foil. Remove the foil and fluff the rice. Place the roasted chicken thighs on top of the rice. Put back in the middle of the oven for 15 to 20 minutes.
• Remove from the oven and let rest for a couple of minutes.

TURMERIC CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.
• Heat the oil in a skillet over medium-high heat. Add the onion and saute for 3 to 4 minutes, until slightly translucent.
• Add the garlic, turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there's no longer lumpy coconut milk bits. Transfer the mixture to the casserole pan.
• Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.
• Nestle the chicken breasts on top of the rice mixture (I like to coat both sides of the chicken breast in the liquid for more flavor). Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.
• Before serving, fluff the rice with a fork, season the chicken with additional salt and pepper, and sprinkle with cilantro.

SHADI'S ONE-POT TURMERIC CHICKEN AND RICE

Steps:

• Put the water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
• Rinse rice in a sieve under running water a few times to get rid of excess starch.
• Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
• Meanwhile, shred chicken using two forks.
• Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.