Turmeric Chicken and Rice Casserole
User Reviews
4.9
Turmeric Chicken and Rice Casserole
Description
The preparation begins with sautéing onion and garlic in oil, then stirring in turmeric, ginger, salt, pepper, and cumin to build a warm, earthy spice base. Coconut milk is added and stirred until smooth, creating a rich cooking liquid. This mixture is combined with rinsed long grain rice, grated carrot, and lime juice for brightness before transferring to a casserole pan.
Raw chicken breasts are nestled on top, coated lightly with the flavorful liquid to help infuse seasoning through baking. Covered with foil, the casserole cooks until rice is tender and chicken is thoroughly done, producing moist chicken and infused rice that takes on the creamy texture of coconut milk mixed with fragrant spices.
Before serving, fluffing the rice and garnishing with fresh chopped cilantro adds a fresh herbal note. This casserole is suitable as a straightforward, aromatic main meal that combines protein and grains in one dish. Variations include swapping chicken breasts for thighs with a note on cooking time differences.
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 onion diced, medium
- 4 garlic minced, cloves
- 2 teaspoons Turmeric ground
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon cumin ground
- 1 can (13.5 ounces) coconut milk full fat
- ¾ cup water
- 1 ¼ cup long grain white rice rinsed
- 1 carrot grated, large
- 1 lime juiced (about 2 tablespoons)
- 4 chicken breast boneless skinless
- cilantro fresh, roughly chopped, for garnish
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.
- Heat the oil in a skillet over medium-high heat. Add the onion and saute for 3 to 4 minutes, until slightly translucent.
- Add the garlic, turmeric, salt, pepper, ginger, and cumin, and stir for another 30 seconds. Then add the canned coconut milk and gently stir until there's no longer lumpy coconut milk bits. Transfer the mixture to the casserole pan.
- Add the water, rice, carrot, and lime juice to the casserole pan, and stir together.
- Nestle the chicken breasts on top of the rice mixture (I like to coat both sides of the chicken breast in the liquid for more flavor). Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is cooked through.
- Before serving, fluff the rice with a fork, season the chicken with additional salt and pepper, and sprinkle with cilantro.
Notes
- Chicken thighs can be substituted for breasts, but they may cook faster depending on thickness, so adjust baking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 57g | 19% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 744mg | 31% |
| Potassium | 853mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2595IU | 52% |
| Vitamin C | 11mg | 12% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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