Turmeric Leek Rice with Chicken
Serves 415 mins prep30 mins cook
A comforting one-pot dish featuring crispy, juicy chicken thighs and flavorful jasmine rice cooked with turmeric and fresh herbs. Ready in less than an hour, it's perfect for a weeknight dinner.
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What you need
Instructions
1: Pat dry your chicken thighs and season with salt & pepper. 2: In a dutch oven, heat a few tbsp of olive oil over med-high heat. Once oil begins to shimmer, place chicken skin side down and cook for 3-5 mins. Do not touch them. Let them brown. Once they've achieved sufficient color, turn and cook for another 3-5 mins. Remove and set aside. 3: Turn heat down to medium and add your lemon slices. Cook for 1-2 mins on each side to lightly caramelize. Remove and set aside. 4: Add your garlic, ginger, leeks, and shallots. Cook for 1-2 mins until leeks start to become translucent. Add the rice and toast it for 2-3 mins. 5: Add the turmeric, salt, and pepper to taste. Give it a stir, then add in the chicken stock and place the chicken thighs on top of the rice (skin side up). Cover, turn heat to low, and cook for 20-25 mins. 6: In the meantime, combine all of the olive herb mix ingredients and set aside. 7: Check the rice and chicken and make sure everything is cooked (chicken should be at least 165F). Serve the rice and chicken with the lemons and olive herb mix!View original recipe