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Turmeric Chicken and Rice

January 19, 2017 by Liza Agbanlog 9 Comments

This turmeric chicken and rice dish reminds me of chicken biryani, a dish which my sister in law introduced me and my family to.  We love the rice biryani so much, it has since become a regular take-out dish at my house. Luckily, I found this turmeric chicken rice recipe on the “Food and Wine” annual cookbook that my co-worker gave me recently.  I found some interesting recipes in the cookbook that I am already planning to make including this chicken rice dish.  In this recipe, the chicken pieces were first browned in melted butter and then cooked on low heat with the aromatics, spices and rice. The result was this incredibly delicious rice dish that is packed full of flavor. It was a complete meal in itself. I am so impressed on how this dish turned out. My family, especially my husband, could not get enough of it. He has been having it at work for couple of days now.  He enjoyed it as is but I had mine with tzatziki. Enjoy!

Turmeric Chicken and Rice

Avatar photoLiza Agbanlog
This turmeric chicken and rice dish is a complete meal and is packed full of flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 servings
Calories 419 kcal

Ingredients
  

  • 8 skin-on bone- chicken thighs or any chicken pieces of your choice
  • Kosher salt and freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 ½ tsp turmeric
  • 1 small onion chopped
  • 1 tbsp grated peeled fresh ginger
  • 4 cloves garlic grated or minced
  • 2 plum tomatoes chopped
  • 2 tsp curry powder
  • ½ tsp ground cinnamon
  • ½ tsp cumin
  • 2 cups jasmine rice
  • 3 bay leaves
  • 1 ½ tbsp fish sauce
  • 3 cups chicken stock

Instructions
 

  • Season chicken pieces with salt and pepper.
  • In a Dutch oven, melt the butter over medium high heat and then sprinkle with turmeric.
  • Add the chicken (4 pieces at a time) skin side down and cook, turning once, until browned on both sides, about 4 minutes on each side.
  • Transfer the browned chicken to a plate. Repeat with the remaining 4 pieces of chicken.
  • Remove all but about 2 tablespoons fat in the pan. Add the onion, ginger and garlic and cook for 2 minutes, stirring occasionally.
  • Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly for about 1 minute.
  • Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.
  • Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover and let stand for 5 minutes.
  • Serve with yogurt, cucumbers and lime wedges.

Notes

Recipe source: foodandwine.com 

Nutrition

Calories: 419kcalCarbohydrates: 29gProtein: 36gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 155mgSodium: 952mgPotassium: 785mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 13.2mgCalcium: 30mgIron: 2.9mg
Tried this recipe?Let us know how it was!
Nutrition Facts
Turmeric Chicken and Rice
Amount Per Serving
Calories 419 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 155mg52%
Sodium 952mg41%
Potassium 785mg22%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 4g4%
Protein 36g72%
Vitamin A 900IU18%
Vitamin C 13.2mg16%
Calcium 30mg3%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Main Dishes, Recipes Tagged With: chicken, rice, turmeric

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Reader Interactions

Comments

  1. Anonymous

    January 18, 2021 at 2:01 pm

    It’s just about done and I took a taste and it tasted good. I think the line will send it over the top.

    Reply
  2. Charlotte

    March 3, 2020 at 3:15 pm

    Is there a substitute for the fish sauce? Maybe broth or Better than Chicken paste?

    Reply
    • Avatar photoLiza Agbanlog

      March 3, 2020 at 8:49 pm

      Hi Charlotte,
      You can use salt to replace the fish sauce. The amount of salt to use will depend on the kind of chicken broth you use. It’s better to use less ( start with a teaspoon) and then add more to taste later on. Hope this helps!

      Reply
  3. Anonymous

    November 4, 2018 at 4:36 am

    When you say “curry” in the recipe, do you mean curry powder or curry paste?

    Reply
    • Avatar photoLiza Agbanlog

      November 4, 2018 at 8:58 am

      I used curry powder in this recipe.

      Reply
  4. Karyn Coakley

    June 7, 2018 at 1:54 am

    5 stars
    I love this dish made it a couple of days ago .so yummy.and got even better the day after i made it.

    Reply
    • Avatar photoLiza Agbanlog

      June 8, 2018 at 8:54 am

      Awesome!

      Reply
  5. Troy

    February 12, 2017 at 9:34 pm

    Can I substitute ghee for unsalted butter?

    Reply
    • Avatar photoLiza Agbanlog

      February 13, 2017 at 2:42 pm

      Yes, you can definitely use ghee.

      Reply

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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