TURMERIC AND COCONUT Chicken and Rice (recipe in description) #easyrecipes #chickenandrice #cooking

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Издатель Jul 13, 2026

Turmeric Coconut Chicken & Rice

Ingredients

For the chicken:

1 lb chicken breasts, cubed

1 lb boneless, skinless chicken thighs, cubed

2 tbsp avocado oil (or olive oil)

2 tsp kosher salt

1 tsp black pepper

2 tsp turmeric

2 tsp garlic powder

2 tsp curry powder

1–2 tbsp beef tallow (for cooking)

For the rice:

1½ cups white rice, rinsed well

½ white onion, diced

4 green onions, separated (white and green parts)

4 garlic cloves, minced

¼ cup dry white wine

1 (13.5 oz) can full-fat coconut milk

1 cup water or chicken broth

3–4 cups chopped kale

Juice of 1 lemon, divided

¼ cup chopped fresh parsley

Instructions

In a large bowl, combine the chicken breasts and thighs with the oil, salt, pepper, turmeric, garlic powder, and curry powder. Mix until every piece is evenly coated. Cover and marinate for at least 2 hours, or overnight for the best flavor.

Heat a large stainless steel skillet over medium-high heat. Add the beef tallow and let it melt. Cook the chicken in batches until browned and fully cooked through. Remove the chicken from the pan and set aside.

Lower the heat to medium. Add the diced white onion and the white parts of the green onions to the same pan. Cook for 2–3 minutes until softened.

Stir in the minced garlic and cook for 1 minute, until fragrant.

Add the rinsed white rice and stir for about 1 minute to lightly toast it.

Pour in the white wine and scrape up all of the browned bits from the bottom of the pan.

Stir in the can of coconut milk along with 1 cup of water or chicken broth. Bring everything to a boil, then reduce to a gentle simmer, cover, and cook for 17 minutes.

When there are about 6 minutes remaining, lift the lid and quickly stir in the chopped kale. Cover again and finish cooking.

Once the rice is done, stir in the green parts of the green onions and the juice of half a lemon.

Return the cooked chicken to the pan and gently fold everything together. Finish with the juice of the remaining half of the lemon and the chopped parsley.

Serve warm and enjoy!

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