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
Cooking Instructions
Thaw in refrigerator and cook within 2 days of being thawed.
- 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).
- Sprinkle in turmeric (bright yellow seasoning), stir and add chicken.
- Cook chicken in single layer for 2 min, turn and cook one more minute.
- Remove chicken from pan and set aside.
- Add contents of rice bag to pan and stir for 1-2 minute, scraping up any bits from bottom of pan.
- To large Ziploc bag ADD 1.5 CUPS WATER.
- Shake to somewhat combine and empty into pan along with bay leaves.
- Gently return chicken to pan (just place on top) and place lid on pan.
- Reduce heat to lowest setting and cook 10 minutes.
- Offset lid so that some steam can escape and continue cooking approx. 5-10 minutes or until rice is tender and chicken reaches 165°.
- Remove bay leaves and serve.
