Chicken and Yellow Rice Skillet
Chicken and Yellow Rice Skillet
Ingredients
- 4 bone-in chicken thighs
- 1 tbsp olive oil
- 1 cup white Basmati rice
- 2 1/2 cups chicken stock
- 1 tbsp lemon juice
- 1/2 tbsp. turmeric powder
- fresh parsley or scallion, to garnish
Seasoning Ingredients:
- 2 tsp paprika
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp chili powder
Instructions
- Mix the seasoning ingredients together, and generously rub them onto the chicken thighs.
- Heat the oil in a large non-stick skillet. Add the chicken and sear for about 4-5 minutes on each side.*
- Remove the chicken from the skillet. Add the rice, turmeric, lemon juice, and chicken stock.**
- Return the chicken to the skillet, bring to a boil, reduce the heat to low, and cover with a tight lid. Cook until the liquid is fully absorbed and the rice is cooked through, about 20 minutes.
- Turn off the heat, and let in rest with lid on, for another 5 minutes. Serve.
Notes
*If
you are using large (very thick) chicken thighs, you may need to reduce
the heat to medium, and cook them for 7-8 minutes per side, to make
sure that the chicken will be fully cooked after being simmered for an
additional 20 minutes with the rice. **You may need to add salt if using low-sodium chicken stock.
Nutrition
Calories: 583kcal | Carbohydrates: 45g | Protein: 31g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 146mg | Sodium: 917mg | Potassium: 588mg | Fiber: 1g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 2.2mg | Calcium: 40mg | Iron: 3.1mg
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