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Tumeric Chicken and Rice
ThIs comforting, hearty, healthy, delicious meal. It is really easy to make and all in on pot – less clean up is always good! If you are sensitive to spice leave out the chilli but if you like a bit of heat go all in!
- Total Time: 1 hour 25 minutes
Ingredients
Scale
- 1/3 Cup fresh coriander (firmly packed)
- 1/3 Cup fresh parsley (firmly packed)
- 2 cloves of garlic
- 1 long red chilli
- 1 tablespoon ground coriander
- 1/2 tablespoon ground turmeric
- 1/4 Cup lemon juice
- 1 tablespoon olive oil
- 500 grams chicken breast cubed
- 1 Red onion finely chopped
- 2 celery sticks finely chopped
- 1 cup brown rice
- 750mls chicken stock
- Steamed green veg to serve
Instructions
- Preheat over to 180degrees fan forced
- Add fresh herbs, garlic, chilli and ground spices to a small food processor. Process until finely chopped. (see note)
- Add lemon juice and 1 tablespoon of water and process into a paste.
- Heat oil in a heavy bottom deep skillet.
- Brown the chicken with a little salt and pepper. Once cooked set aside
- Add onion and celery with a little extra oil and cook on a medium heat until softened
- Add the herb paste and stir until fragrant. Add rice and stir to coat rice in all the goodness.
- Return the chicken back into skillet and add stock.
- Give it all a stir and bring to the boil
- Once boiling cover with a lid and place in the oven to cook for 1 hour or until the rice is cooked.
- Sprinkle with a little more coriander and chilli
- Serve with steamed green vegetables.
Note: if you don’t like chilli – leave it out. still tastes DELICIOUS!
- Prep Time: 25
- Cook Time: 60
- Category: Dinner
- Method: Oven and Stove Top
