Skillet Turmeric Chicken and Rice from Vicki Delany

I get a lot of my recipes from Canadian Living magazine, (Canadian Living | Recipes and Lifestyle for Canadian Women) and I have for years.  They’re good, practical, and I trust them. This one is no exception.  It was easy and made a lovely colourful dish.

Skillet Turmeric Chicken and Rice

Ingredients:

·         625 g skinless boneless chicken thighs (about 6 - 8)

·         2 tsp ground turmeric, divided

·         1 tsp dried thyme

·         1 tsp salt

·         2 tbsp canola oil, divided

·         1 tbsp grated fresh ginger

·         2 cloves garlic, finely chopped

·         1 onion, chopped

·         1 ½ cups basmati rice, rinsed and drained

·         1 2/3 cups chicken stock

·         1 cup water

·         ¼ cup chopped cilantro

Method:

1.       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 5 minutes. Transfer chicken to plate and set aside.

2.       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 on rice.

3.       Cover skillet and bake until rice has absorbed all the liquid, 20 to 25 minutes. Sprinkle with cilantro

 

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