One Pot Turmeric Chicken and Rice Recipe:-Cooking the chicken breast, green beans, tomatoes, aromatics, and seasonings together with the rice in a same pot is the method that is utilized to prepare this dish that consists of turmeric chicken and rice.
There is also a recipe for raita, which can be used as a condiment if desired. Make it a complete dinner by serving it with a salad that has been tossed with some naan or roti.
One Pot Turmeric Chicken and Rice Recipe
Ingredients
- 1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
- salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 1 teaspoon ground turmeric
- 1 cup chopped onion
- 2 teaspoons peeled and minced fresh ginger
- 2 cloves garlic, peeled and minced
- 1 cup chopped tomato
- 2 cups green beans, cut into 2-inch pieces
- 1 teaspoon curry powder
- 1 pinch ground cinnamon
- 1/4 teaspoon ground cumin
- 1 cup jasmine rice
- 2 bay leaves
- 2 teaspoons fish sauce
- 1 1/2 cups chicken stock
Also see:-Peach Jalapeño Chicken Recipe
Directions
Chicken pieces should be patted dry and then seasoned with salt and pepper. Turmeric should be sprinkled over butter that has been melted in a large Dutch oven or casserole dish.
Place the chicken pieces in a single layer and fry them over medium-high heat for two to three minutes, or until they have a light brown color. After two to three minutes, flip the meat over and brown the other side. You should place the chicken on a plate and keep it warm.
Onion, ginger, and garlic should be added to the same saucepan and cooked for around two minutes, turning the mixture occasionally, until it begins to brown. Rice, tomatoes, green beans, curry powder, cinnamon, and cumin should be added to the mixture.
Stir continuously until the aroma is released, which should take around a minute. Bay leaves, fish sauce, and chicken stock should be added to the saucepan after the chicken and any fluids that have accumulated have been extracted.
Be certain to include all of the browned bits that have been accumulated at the bottom of the pot into the sauce. Once it reaches a boil, cover it and reduce the heat to a low setting; let it simmer for ten minutes.
In the meantime, prepare the raita, if you intend to use it (for more information, see the Cook’s Note). The lid should be adjusted so that it partially covers and vents, and the rice should be allowed to continue to simmer for an additional ten to fifteen minutes.
Take the dish from the heat, uncover it, and let it to stand for five minutes. As a garnish, raita can be used if preferred, and can be served warm.
Nutrition Facts
- Total Fat 11g
- Saturated Fat 4g
- Cholesterol 155mg
- Sodium 570mg
- Total Carbohydrate 28g
- Dietary Fiber 4g
- Total Sugars 8g
- Protein 59g
- Vitamin C 15mg
- Calcium 88mg
- Iron 4mg
- Potassium 872mg