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Yields:
4
Prep Time:
35 mins
Total Time:
1 hr 10 mins
"This is a simple one-pot chicken-and-rice dish, but the turmeric adds color, spice and flavor," Edward Lee says. "That makes it a winner in my house." He recommends using a whole organic chicken so you know exactly where the bird came from and serving the dish family-style.
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Ingredients
- 1 Chicken
- kosher salt
- Freshly ground pepper
- 2 Tbsp. unsalted butter
- 1 1/2 tsp. ground turmeric
- 1 small onion
- 1 Tbsp. finely chopped peeled fresh ginger
- 4 clove garlic
- 2 plum tomatoes
- 2 tsp. curry powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cumin
- 2 cups jasmine rice
- 3 bay leaves
- 1 1/2 Tbsp. Asian fish sauce
- 3 cups chicken stock
- Plain whole yogurt
- Sliced Cucumbers
- mint leaves
- Lime wedges
Directions
- Step 1Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.
- Step 2Add the onion, ginger, and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin, and rice and stir constantly until fragrant, 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.
- Step 3Cover 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, mint, and lime wedges.
Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
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