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CookPal AI
One Pot Turmeric Chicken and Rice

One Pot Turmeric Chicken and Rice

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Protein

    • 🍗 1 1/2 pounds skinless, boneless chicken breast

  • Fats and Oils

    • 🧈 1 tablespoon unsalted butter

  • Spices and Herbs

    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • 1 pinch ground cinnamon
    • 1/4 teaspoon ground cumin

  • Vegetables

    • 🧅 1 cup onion
    • 2 teaspoons fresh ginger
    • 🧄 2 cloves garlic
    • 🍅 1 cup tomato
    • 2 cups green beans

  • Grains

    • 1 cup jasmine rice

  • Sauces and Liquids

    • 2 teaspoons fish sauce
    • 1 1/2 cups chicken stock

STEPS

1

Pat chicken pieces dry; season with salt and pepper.

2

Melt butter in a large casserole or Dutch oven, and sprinkle with turmeric. Add chicken pieces in a single layer and cook over medium-high heat until lightly browned, 2 to 3 minutes. Turn and brown the other side, 2 to 3 minutes. Transfer chicken to a plate and keep warm.

3

To the same pot, add onion, ginger, and garlic and cook, stirring occasionally, until starting to brown, about 2 minutes. Add tomatoes, green beans, curry powder, cinnamon, cumin, and rice. Stir constantly, until fragrant, about 1 minute.

4

Return chicken and any accumulated juices to the pot, and add bay leaves, fish sauce, and chicken stock. Be sure to stir up all the browned bits from the bottom of the pot into the sauce.

5

Bring to a boil, cover, and reduce heat to low; simmer for 10 minutes.

6

Adjust the lid to partially cover and vent, and continue to simmer until rice is tender, 10 to 15 minutes longer.

7

Remove from heat, uncover, and let stand for 5 minutes. Serve warm, with raita as a garnish, if desired.

NUTRIENTS

Per 1 serving

🔥

453

Calories

  • 59
    Protein
  • 28
    Carbs
  • 11
    Fats

💡 Using fresh ginger will enhance the flavor of the dish significantly.For a spicier dish, add a pinch of red chili flakes or ground cayenne pepper.Serve with a dollop of fresh raita or plain yogurt to complement the spices.Leftovers can be stored in an airtight container in the fridge for up to 3 days.