Skillet Turmeric Chicken & Rice
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Loading... - Thomas Thorn
- 04 May 2023
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Inredients
625 g boneless skinless chicken thighs (6 to 8)
2 teaspoons ground turmeric , divided
1 teaspoon dried thyme
1 teaspoon salt
2 tablespoons canola oil , divided
1 tablespoon grated fresh ginger
2 cloves garlic , finely chopped
1 onion , chopped
Method
Preheat oven to 425°F. In bowl, mix chicken thighs with 1 tsp of the turmeric, the thyme and salt. In large ovenproof skillet with lid, or large casserole dish, heat half of the oil over medium-high heat. Add chicken and cook until browned on all sides, 3 to 4 minutes. Transfer chicken to plate and set aside.
In same skillet, heat remaining oil over medium heat. Add ginger, garlic and onion and cook, stirring often, until onions are softened, 2 to 3 minutes. Add rice and remaining turmeric, and cook, stirring constantly, for 30 seconds. Pour in chicken broth and 1 cup water. Bring to boil. Place reserved chicken thighs on rice. Read More…
