Best 7 Chicken With Turmeric And Paprika Over Rice Recipes
Indulge in a tantalizing culinary journey with our delectable Chicken with Turmeric and Paprika Over Rice. This vibrant dish is a harmonious blend of aromatic spices, tender chicken, and fluffy rice that will captivate your taste buds. Embark on a flavor-packed adventure as you explore our collection of meticulously crafted recipes, each offering a unique twist on this classic dish. From the traditional Hungarian Chicken Paprikash to the vibrant Indian Chicken Turmeric Rice, our curated selection guarantees an explosion of flavors that will leave you craving for more.
- **Classic Hungarian Chicken Paprikash:** Experience the rich and smoky flavors of Hungary with this timeless recipe. Tender chicken is braised in a luscious sauce infused with paprika, tomatoes, and sour cream, creating a symphony of savory and tangy notes. Served over a bed of fluffy egg noodles or dumplings, this dish is a true testament to Hungarian culinary heritage.
- **Indian Chicken Turmeric Rice:** Embark on a culinary voyage to India with this aromatic and flavorful dish. Chicken is marinated in a fragrant blend of turmeric, cumin, coriander, and ginger, then cooked with fluffy basmati rice and a medley of vegetables. Each bite exudes a symphony of warm spices, making it a delightful and wholesome meal that showcases the essence of Indian cuisine.
- **Spanish Chicken with Saffron Rice:** Transport yourself to the vibrant streets of Spain with this vibrant and flavorful dish. Chicken is sautéed with an array of colorful bell peppers and succulent tomatoes, then simmered in a saffron-infused broth until fall-off-the-bone tender. Served over a bed of saffron-scented rice, this dish captures the essence of Spanish culinary traditions.
- **Thai Chicken with Jasmine Rice:** Embark on a culinary journey to Thailand with this fragrant and spicy dish. Chicken is marinated in a fiery blend of lemongrass, galangal, and chilies, then grilled or roasted until perfectly tender. Served over fluffy jasmine rice and accompanied by a tangy dipping sauce, this dish is a true representation of Thai street food at its finest.
- **Middle Eastern Chicken with Jeweled Rice:** Experience the vibrant flavors of the Middle East with this colorful and aromatic dish. Chicken is roasted with a medley of nuts, dried fruits, and fragrant spices, creating a symphony of sweet, savory, and nutty notes. Served over a bed of jeweled rice adorned with vibrant colors and textures, this dish is a feast for both the eyes and the palate.
EASY ONE PAN CHICKEN WITH TURMERIC RICE
This Easy One Pan Chicken with Turmeric Rice is the perfect super easy weeknight dinner! It's family-friendly and on the table in 30 minutes!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 515 kcal, Carbohydrate 59 g, Protein 40 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 153 mg, Sodium 484 mg, Fiber 1 g, Sugar 5 g
MEDITERRANEAN ROAST CHICKEN WITH TURMERIC AND FENNEL
An all-star roast chicken recipe with a delicious citrus marinade starring turmeric and other Eastern Mediterranean spices! Step-by-step tutorial.
Provided by The Mediterranean Dish
Categories Entree
Time 1h
Number Of Ingredients 16
Steps:
- Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
- In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
- Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
- Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don't have time, you can skip the marinating).
- When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
- Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.
THE BEST CHICKEN AND RICE
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
- Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
- Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.
PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY
Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F (200˚C).
- In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
- On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
- Cook an additional 5-6 minutes to brown the other side and remove from the pot.
- Add the garlic and onions to the pot, and cook until the onions are transparent.
- Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
- Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
- Bake for 35-40 minutes, or until the rice is fully cooked.
- NOTE: For a crispy skin, remove chicken thighs and broil.
- Enjoy!
Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME
The secret to these five-star chicken breasts is a simple, flavorful marinade of turmeric, rosemary, garlic, lime juice and olive oil. Most importantly, as with all white meat chicken, don't overcook it or you'll end up with well-seasoned shoe leather.
Provided by Pierre Franey
Categories dinner, poultry, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill or the broiler.
- Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
- Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
- Remove the pieces and brush the tops with the melted butter.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 0 grams, TransFat 0 grams
SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT
Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that's easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels. (To cook the rice even faster, soak it while you marinate the chicken.) Cooking this on the stove yields crisp rice bits along the bottom of the pan, especially nice against the tender, flavorful chicken. Since even the best shawarma is only as good as its bright flavors, be generous with mint, parsley, yogurt and lime: the more, the better.
Provided by Sarah Copeland
Categories dinner, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
- Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
- Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
- Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 34 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 860 milligrams, Sugar 13 grams, TransFat 0 grams
SHADI'S ONE-POT TURMERIC CHICKEN AND RICE
There are so many healing dishes in Persian cooking! My mom used to make this when we were kids. It doesn't have a particular name in Persian. We just call it "berenj va morgh ba zarchoobeh," which means rice and chicken with turmeric. The chicken is cooked first in some water with spices, onion, and garlic. Then we remove the chicken and cook the rice in that broth. Later we shred the chicken and add it back to the pot.
Provided by Shadi HasanzadeNemati
Categories One-Pot Meals
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Put the water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
- Rinse rice in a sieve under running water a few times to get rid of excess starch.
- Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
- Meanwhile, shred chicken using two forks.
- Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 53.3 g, Cholesterol 65.9 mg, Fat 2.3 g, Fiber 1.1 g, Protein 31.5 g, SaturatedFat 0.7 g, Sodium 404.2 mg
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better your dish will taste. Look for organic, locally-sourced chicken, vegetables, and spices.
- Don't overcrowd the pan: When searing the chicken, make sure to give it enough space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of sear.
- Cook the chicken until it reaches an internal temperature of 165°F: Use a meat thermometer to ensure that the chicken is cooked through. Undercooked chicken can be dangerous to eat.
- Use a good quality paprika: Paprika is a key ingredient in this dish, so make sure to use a good quality variety. Look for paprika that is deep red in color and has a smoky, slightly sweet flavor.
- Serve the chicken with your favorite sides: This dish goes well with rice, potatoes, or roasted vegetables.
Conclusion:
Chicken with turmeric and paprika is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the turmeric and paprika give it a beautiful golden color. This dish is sure to please the whole family.
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