Best Chicken With Turmeric And Paprika Over 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.

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.