Turmeric Chicken And Rice Casserole Food

TURMERIC CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.
• Heat the oil in a skillet over medium-high heat. Add the onion and saute for 3 to 4 minutes, until slightly translucent.
• Add the garlic, turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there's no longer lumpy coconut milk bits. Transfer the mixture to the casserole pan.
• Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.
• Nestle the chicken breasts on top of the rice mixture (I like to coat both sides of the chicken breast in the liquid for more flavor). Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.
• Before serving, fluff the rice with a fork, season the chicken with additional salt and pepper, and sprinkle with cilantro.

SHADI'S ONE-POT TURMERIC CHICKEN AND RICE

Steps:

• Put the water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
• Rinse rice in a sieve under running water a few times to get rid of excess starch.
• Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
• Meanwhile, shred chicken using two forks.
• Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.