CHICKEN AND YELLOW RICE SKILLET #DINNER #FASTRECIPE
This simple and delightful Chicken and Yellow Rice Skillet makes a speedy and flavorful supper for the entire family. This is a MUST TRY formula.
This Chicken and Yellow Rice Skillet really is an eatery quality supper that is so snappy to make and in only one skillet. The rice is soft and delightful, and the chicken is magnificently delicate. You certainly need this in your paunch.
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.
Exceptionally TASTY. The soft, lemon-implanted rice, and flawlessly prepared, delicate chicken… Yes! It's flavorful!
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.
Fore more detail : http://bit.ly/2XQHpMQ
