This One Pan Chicken and Turmeric Rice is made using classic Asian flavors. The chicken is tender and the rice is so fragrant with beautiful yellow color thanks to turmeric and a secret ingredient. Incredibly delicious and healthy!
Course: Main Dish
Cuisine: Asian Fusion
For the Chicken
1.5lbsbone-in chicken thighs
1 1/2teaspoons salt
1 1/2tablespoonsfish sauce
2garlic cloves, grated
1/2teaspoonfive spice powder
For the Rice
2garlic cloves, minced
3/4cup chicken stock(low sodium)
4-5kaffir lime leaves
cilantro, roughly chopped(for garnishing)
Preheat oven to 350F.
Add all ingredients for the chicken in a mixing bowl and mix thoroughly. If you have time, marinate for 20-30 minutes or longer for tastier results. If not, continue to the next step.
Place a heavy bottomed pan over medium heat. Add a little oil and place the chicken skin side down, sear for a few minutes until golden. Flip and sear the other side for a couple of minutes or until golden. Remove from pan.
If there is too much fat in the pan, discard and leave just enough to coat the bottom of the pan. Add shallot and sauté until fragrant. Add garlic and sauté for a few seconds until fragrant. Add rice, turmeric powder and salt, stir quickly to coat the rice with turmeric powder.
Add chicken stock and water to the pan. Tear the kaffir lime leaves into smaller pieces and spread them over the pan. Sprinkle some black pepper. Bring everything to a low boil.
Place chicken thighs on top of the rice. Put on the lid and place the pan in the oven, bake for 20 minutes. Then, remove the lid and bake uncovered for another 20 minutes or until all liquid is absorbed and chicken and rice are cooked through.
Remove pan from oven, discard the kaffir lime leaves pieces. Garnish with chopped cilantro. Serve hot.
The ratio of rice and liquid in the recipe works perfectly for me, but if you use a different type of rice, you may need to experiment with it :). Again, I recommend using white jasmine rice or at least try to stick with long grain rice.