CHICKEN AND YELLOW RICE SKILLET #DINNER #CHICKEN
This simple and delightful Chicken and Yellow Rice Skillet makes a fast and tasty supper for the entire family. This is a MUST TRY formula.
This Chicken and Yellow Rice Skillet genuinely is an eatery quality supper that is so brisk to make and in only one skillet. The rice is cushioned and delightful, and the chicken is magnificently delicate. You certainly need this in your stomach. ??
WHY YOU WILL LOVE THIS CHICKEN AND YELLOW RICE SKILLET
This Chicken and Yellow Rice Skillet is so astounding in light of the fact that it's:
Basic. The fixing rundown is short and basic.
Simple. No tidy up is required.
Quick. Made in 35 minutes.
TASTY. The fleecy, lemon-implanted rice, and consummately prepared, delicate chicken… Yes! It's delightful!
WHAT KIND OF RICE TO USE
I firmly propose utilizing Basmati rice in this formula. It is a long-grain, white rice that has a marginally gentler grain than Jasmine rice. It ingests fluid truly well and turns out equitably cooked and soft without fail. Basmati can be found in practically all enormous grocery stores and on the web.
INGREDIENTS
4 bone-in chicken thighs
1 tbsp olive oil
1 cup white Basmati rice
2 1/2 cups chicken stock
1 tbsp lemon juice
1/2 tbsp. turmeric powder
fresh parsley or scallion, to garnish
Seasoning Ingredients:
2 tsp paprika
1 tsp cumin powder
1 tsp salt
1/2 tsp chili powder
INSTRUCTIONS
- Mix the seasoning ingredients together, and generously rub them onto the chicken thighs.
- Heat the oil in a large non-stick skillet. Add the chicken and sear for about 4-5 minutes on each side.*
- Remove the chicken from the skillet. Add the rice, turmeric, lemon juice, and chicken stock.**
- Return the chicken to the skillet, bring to a boil, reduce the heat to low, and cover with a tight lid. Cook until the liquid is fully absorbed and the rice is cooked through, about 20 minutes.
- Turn off the heat, and let in rest with lid on, for another 5 minutes. Serve.
NOTES
*If you are using large (very thick) chicken thighs, you may need to reduce the heat to medium, and cook them for 7-8 minutes per side, to make sure that the chicken will be fully cooked after being simmered for an additional 20 minutes with the rice.
**You may need to add salt if using low-sodium chicken stock.
For more detail: http://bit.ly/2XQHpMQ
