Turmeric Chicken With Herbed 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.

HERBED CHICKEN AND RICE

Steps:

• In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender. , Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts.

TURMERIC CHICKEN WITH HERBED RICE

Steps:

• 1. Preheat oven to 375 with a rack about 8 inches from heat source. Heat oil in a deep, large, broiler safe skillet over medium-high. Sprinkle chicken skin evenly with pepper, turmeric and 1/4 teaspoon of salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is crisp and golden brown, about 10 minutes.
• 2. Meanwhile, working with 1 lemon at a time, cut top & bottom off fruit, exposing segments. Put fruit cut side down on work surface, then cut away peel and white pith, completely exposing segments. Chop flesh, discarding seeds.
• 3. Transfer chicken from skillet to a plate; reserve 2 Tbs. drippings in skillet. Reduce heat under skillet to low. Add shallots and cook, stirring often, for about 2 minutes. Stir in 1 1/2 cups water, rice, herbs, cumin, chopped lemons, and remaining tsp. salt. Nestle chicken, skin side up, in rice mixture. Bring to a simmer over medium-high. Cover skillet, and transfer to preheated oven. Bake until rice is tender, about 20 minutes.
• 4. Remove skillet from the oven. Increase oven temperature to broil. Uncover skillet, scatter asparagus around chicken, burying some asparagus in the rice. Broil until chicken skin is crisp again and asparagus is cooked, about 5-7 minutes. Garnish with additional herbs.

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.