Yellow Rice Chicken Skillet
Ingredients
The main dish
-
1
Tbsp
cooking oil
-
4
pieces
bone-in, skin-on chicken thighs
-
1
pinch
salt and pepper
-
2
cloves
garlic, minced
-
1
tsp
turmeric
-
½
tsp
ground cumin
-
¼
tsp
cinnamon
-
1½
cups
long grain jasmine rice
-
1½
cups
frozen peas
-
2½
cups
chicken broth
Optional garnish
Instructions
- Pat the chicken thighs dry and season with salt and pepper.
- Heat a large deep skillet over medium heat and add the oil.
- Brown the chicken thighs skin side down for about five minutes, then flip and brown the other side.
- Remove the browned chicken and pour off excess oil, leaving about 1 tablespoon in the skillet.
- Add minced garlic, turmeric, cumin, and cinnamon to the skillet and sauté for about one minute.
- Pour in the chicken broth and deglaze the skillet by dissolving any browned bits.
- Add frozen peas and rice, stirring to distribute the ingredients.
- Nestle the browned chicken thighs into the rice and peas.
- Cover the skillet and bring to a boil, then reduce heat to low and simmer for 25 minutes.
- Turn off the heat and let sit, covered, for an additional 10 minutes.
- Fluff the rice with a fork and mix in the peas, adding cilantro if desired.
Nutrition Facts (estimated)
Servings
4
Calories
572
Total fat
21g
Total carbohydrates
62g
Total protein
31g
Sodium
1121mg
Cholesterol
112mg
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