Chicken With Turmeric And Paprika Over Rice Food

SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT

Steps:

• Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
• Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
• Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
• Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.

TURMERIC-ROASTED CHICKEN BREASTS: SPICE UP DINNER IN JUST 20 MINUTES

Steps:

• Preheat oven to 450 degrees Fahrenheit. Place chicken breasts in a single layer in a large baking dish. Brush on either side with melted ghee or avocado oil. In a small bowl mix together spice mixture: salt, turmeric, cumin, paprika, garlic powder, black pepper, cayenne, cinnamon, and ginger. Sprinkle the spice mixture liberally over the chicken on both sides. Use your hands to press spices gently into chicken breasts. Bake chicken breasts in the oven for 15-18 minutes, or until chicken is cooked through and juices run clear once poked. If using a cooking thermometer, the inside of the thickest part of the breast should be between 160-170 degrees Fahrenheit. Remove the chicken from the oven and let rest for five minutes before serving. Leftover chicken will keep in an airtight glass container in the refrigerator for three days. *Note! This article contains affiliate links that are independently sourced and vetted by our editorial team which we may earn a commission on. This helps us reduce the number of ads we serve on Organic Authority and help deliver you a better user experience. We are here to help you navigate the overwhelming world of consumer products to source and uncover thoughtfully made, conscious clean products.

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.
• NOTE: For a crispy skin, remove chicken thighs and broil.
• Enjoy!

TURMERIC RICE

Steps:

• Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
• Add rice and turmeric; stir to coat.
• Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
• Stir in remaining butter, remove bay leaf, serve.

CHICKEN WITH TURMERIC AND PAPRIKA OVER RICE

Steps:

• Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Season chicken mixture with salt and serve over rice.

EASY ONE PAN CHICKEN WITH TURMERIC RICE

Steps:

• Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375 degrees Fahrenheit.
• Season the chicken thighs with salt, pepper and garlic powder on both sides.
• Add the chicken to the skillet and brown on both sides until golden. Don't worry about cooking the chicken through at this stage - just focus on getting that crispy brown crust on the outside.
• Remove the chicken to a plate once it's browned and set aside.
• Add the onion and garlic to the skillet, and turn the heat to medium.
• Saute the onions and garlic until the onions begin to soften. Add the turmeric and rice and stir everything together well, letting the rice toast just a little bit.
• Add the chicken stock and stir well to combine. Turn off the heat under the skillet.
• Nestle the chicken pieces into the liquid-y rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit.
• Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165 Fahrenheit (75 Celsius) and the rice is cooked.
• Serve with a sprinkling of freshly chopped cilantro or parsley for freshness, and serve with a side salad or some veggies.

PAPRIKA AND TURMERIC CHICKEN WITH GARLIC

Steps:

• Wash the chicken and leave to drain in a colander
• In a large bowl prepare the marinade by adding the paprika, turmeric, 7 spice, oil and salt. Mix well
• Gash the chicken thighs with a sharp knife 2-3 times each and place in the bowl.
• Rub the chicken with the marinade making sure you get underneath the skins
• Add the garlic cloves and turn everything with your hands once more
• Cover with cling film and leave to marinade in the fridge overnight
• Take out the chicken at least half an hour before you want to cook it to bring to room temperature
• Turn the oven on to 230°C
• Place the chicken in a roasting dish and cover with foil
• When the oven is heated, put your chicken in for 15 minutes on high heat (230°C)
• After 150 minutes reduce the heat to 180°C and cook for another 30 minutes.
• After 30 minutes, remove the foil and cook for another 20 minutes on 160°C so the skin will crisp up.
• Serve with salad or chips, or even both for the ultimate chicken feast :)

TURMERIC CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add shiitake mushrooms, onion, and garlic; cook and stir until onions begin to soften, 5 to 7 minutes. Stir in chicken and season with salt and pepper; cook and stir until chicken is no longer pink in the center, about 15 minutes.
• Stir paprika and turmeric into chicken mixture until evenly coated. Squeeze lemon onto mixture; stir in parsley. Add rice and stir mixture until rice is heated through, 5 to 7 minutes.

CHICKEN LIVERS WITH RICE

Steps:

• Mix water with next 5 ingredients.
• Bring to a boil, add rice.
• Cover and simmer for 17 minutes, until water is absorbed.
• Mix flour, salt, pepper, and paprika in a bag.
• Add chicken livers and shake to coat.
• Heat oil in skillet on med hi.
• Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
• Add more oil if needed.
• Remove from skillet, keep warm.
• Stir fry onion in same skillet, with water for 2 minutes.
• Return chicken livers and mix well.
• Put rice on plate, top with chicken livers.

HALAL CART CHICKEN

Steps:

• Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON

Steps:

• Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
• Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
• Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
• Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
• Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
• You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.