Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 6 chicken thighs (bone in, skin on) (Use boneless, skinless if desired)
  • salt and pepper
  • 1/2 teaspoon garlic powder
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons turmeric powder
  • 1 1/4 cup long grain white rice
  • 4 cups chicken stock (I use low fat, low sodium)
  • fresh cilantro or parsley for garnish

Instruction

  • Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375 degrees Fahrenheit.
  • Season the chicken thighs with salt, pepper and garlic powder on both sides. 
  • Add the chicken to the skillet and brown on both sides until golden. Don't worry about cooking the chicken through at this stage - just focus on getting that crispy brown crust on the outside.
  • Remove the chicken to a plate once it's browned and set aside.
  • Add the onion and garlic to the skillet, and turn the heat to medium.
  • Saute the onions and garlic until the onions begin to soften. Add the turmeric and rice and stir everything together well, letting the rice toast just a little bit.
  • Add the chicken stock and stir well to combine. Turn off the heat under the skillet.
  • Nestle the chicken pieces into the liquid-y rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit.
  • Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165 Fahrenheit (75 Celsius) and the rice is cooked.
  • Serve with a sprinkling of freshly chopped cilantro or parsley for freshness, and serve with a side salad or some veggies.