Name: One Pot Turmeric Chicken and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 1 1/2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces; Kosher salt and freshly ground black pepper, to taste; 1 Tablespoon unsalted butter; 1 teaspoon ground turmeric; 1 cup chopped onion; 2 teaspoons fresh ginger, peeled and minced; 2 garlic cloves, peeled and minced; 1 cup chopped tomato; 2 cups green beans, cut into 2-inch pieces; 1 teaspoons curry powder; pinch of ground cinnamon; 1/4 teaspoon ground cumin; 1 cup jasmine rice; 2 bay leaves; 2 teaspoons fish sauce; 1 1/2 cups chicken stock

One Pot Turmeric Chicken and Rice

This one pot turmeric chicken and rice has chicken breast, green beans, tomatoes, aromatics, and seasonings with rice in one pot. A recipe for raita is included, as a condiment, if desired. Serve with a tossed salad and some naan or roti for a complete meal.

1 hr total 20 min prep 40 min cook 4 453 cal

Instructions

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1 Pat chicken pieces dry; season with salt and pepper.
2 Melt butter in a large casserole or Dutch oven, and sprinkle with turmeric. Add chicken pieces in a single layer and cook over medium-high heat until lightly browned, 2 to 3 minutes. Turn and brown the other side, 2 to 3 minutes. Transfer chicken to a plate and keep warm.
3 To the same pot, add onion, ginger, and garlic and cook, stirring occasionally, until starting to brown, about 2 minutes. Add tomatoes, green beans, curry powder, cinnamon, cumin, and rice. Stir constantly, until fragrant, about 1 minute. Return chicken and any accumulated juices to the pot, and add bay leaves, fish sauce, and chicken stock. Be sure to stir up all the browned bits from the bottom of the pot into the sauce.
4 Bring to a boil, cover, and reduce heat to low; simmer for 10 minutes. Meanwhile, make raita, if using (See Cook’s Note).
5 Adjust the lid to partially cover and vent, and continue to simmer until rice is tender, 10 to 15 minutes longer.
6 Remove from heat, uncover, and let stand for 5 minutes. Serve warm, with raita as a garnish, if desired.