Lemon Turmeric Chicken & Rice

Name: Lemon Turmeric Chicken & Rice
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 kg Chicken Thigh, preferably skin on; 1 1/2 cups Rice, washed & soaked; 4 Lemons; 1 cup Coconut Milk, optional; 1 Onion; 3 cloves of Garlic; Some Salt; Some Pepper; 1 tsp Turmeric Powder; 1 tsp Chicken Stock Powder

Golden chicken thighs and fragrant rice come together in this bright, savory one-pan dish with lemon, turmeric, garlic, and onion. The chicken is first browned gently to build flavor, then finished over the rice so the grains soak up the seasoned pan juices. Coconut milk adds a soft, creamy finish if you want it, but water works well too.

Golden chicken thighs and fragrant rice come together in this bright, savory one-pan dish with lemon, turmeric, garlic, and onion.... Show more

By Chef jj · Original recipe

Health Grade

C · Balanced

Time

55 min

Price

0,74 €

Calories

746 kcal

one pot

high protein

low sugar

comfort food

Method

Wash and soak

Rinse the Rice (washed & soaked) under cold water, swishing it with your fingers, until the water runs much less cloudy. Cover it with fresh water and let it soak for 15 minutes so the grains cook more evenly. While you are at it, give the Lemon a quick wash too, since you will be using both the juice and slices.

Prep the aromatics

Thinly slice the Onion, mince the Garlic, then cut part of the lemon into thin rounds and juice the rest until you have the juice of about 2 lemons, depending on their size. Keep the slices and juice separate so they are easy to add at the right moment.

Season the chicken

Pat the Chicken Thighs (preferably skin on) very dry with paper towels. Season both sides generously with Salt, Pepper, and Turmeric Powder, rubbing the spices all over so the chicken is evenly coated.

Sear the chicken

Set a large skillet or wide pan with a lid over medium heat while it is still cold, then lay the chicken in skin-side down if using skin-on thighs. Let it cook undisturbed for 8 minutes, lowering the heat a little if the turmeric starts darkening too quickly. Flip and cook the second side for 6 minutes, until the chicken is nicely golden but not fully finished inside, then transfer it to a plate.

Soften onion and garlic

Pour off excess fat if the pan looks very greasy, leaving about 1 to 2 tablespoons behind. Add the sliced onion and minced garlic to the same pan and cook over medium to medium-low heat, stirring often, until the onion is softened and lightly wilted and the garlic smells fragrant.

Build the rice base

Drain the soaked rice well, then stir it into the pan with the onion and garlic so the grains get coated in the flavorful fat. Add the Chicken Stock Powder, a little more salt and pepper, and the lemon juice. Pour in the Coconut Milk (optional) if using, then add enough water to bring the liquid level to just under 1 cm above the rice. Bring everything to a boil, then cook uncovered for 5 minutes, until the grains begin to swell and you see little steam holes appearing on the surface.

Cover and finish

Reduce the heat to the lowest setting. Arrange the browned chicken thighs on top of the rice, then lay the lemon slices over the chicken. Cover tightly and cook gently for 20 minutes, until the rice is tender and the chicken is fully cooked through.

Rest and serve

Take the pan off the heat and let it rest, covered, for 5 minutes. Uncover, fluff the rice gently around the chicken, and serve hot, spooning some of the lemony rice alongside each piece of chicken.