Serves 3

Turmeric Chicken and Rice

A delicious blend of seasonings (turmeric, curry, cinnamon, ginger, garlic and bay leaves) transform Jasmine rice and boneless, skinless chicken thighs (recommended) or breast tenders into a one-pot dinner you won’t forget.  It is not at all spicy but you can add some Cayenne at home to give it a kick.

  • Contains three servings
  • Packaged in food grade freezer bags
  • Thaw prior to cooking
  • Free of gluten and dairy

Nutritional Details

Turmeric Chicken Thigh Meat

Turmeric Chicken Breast Meat

Cooking Instructions

Thaw in refrigerator and cook within 2 days of being thawed.

  1. Over high heat, melt 2 Tbs of butter or oil in a LARGE skillet or Dutch oven (you will need a lid for it later).
  2. Sprinkle in turmeric (bright yellow seasoning), stir and add chicken.
  3. Cook chicken in single layer for 2 min, turn and cook one more minute.
  4. Remove chicken from pan and set aside.
  5. Add contents of rice bag to pan and stir for 1-2 minute, scraping up any bits from bottom of pan.
  6. To large Ziploc bag ADD 1.5 CUPS WATER.
  7. Shake to somewhat combine and empty into pan along with bay leaves.
  8. Gently return chicken to pan (just place on top) and place lid on pan.
  9. Reduce heat to lowest setting and cook 10 minutes.
  10. Offset lid so that some steam can escape and continue cooking approx. 5-10 minutes or until rice is tender and chicken reaches 165°.
  11. Remove bay leaves and serve.

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