pen rainbow

Tuesday, August 23, 2016

Tuesday's Cupboard—Chicken Tumeric

Summer Reruns!  An oldie, but a goodie.  One of our favorite suppers.



Chicken Tumeric 

serves 4 to 5 hungry people


Great as leftovers!


Equipment:  
10"x 10" x 2" square casserole dish
Large ziploc plastic bag
Large nonstick skillet for browning chicken



Ingredients
  • 1 cup white flour
  • 2 tsp. Mrs. Dash garlic & herb seasoning

  • kosher salt & cracked black pepper
  • 1/4 c. olive or canola oil
  • olive oil cooking spray
  • 4 boneless, skinless chicken breasts (about 2 lbs.)
  • 1 cup uncooked basmati rice
  • 1 tsp. tumeric
  • 1 large onion (halved, then sliced)
  • 2-1/2 cups boiling water

Make it!
  1. Combine flour & herb seasoning in the plastic bag.
  2. Coat the chicken breasts in the flour mixture.  
  3. Brown the chicken in olive oil or canola oil until med brown.  Add a little salt & pepper as the chicken browns.
  4. Spray the casserole dish with olive oil PAM
  5. Add 1 cup of uncooked basmati rice + 1 tsp. tumeric + sliced onions + a dash of kosher salt & cracked black pepper to the casserole.  
  6. Pour 2-1/2 cups of boiling water into the casserole & stir to combine rice, onions & seasonings.
  7. Place browned chicken on top of rice.
  8. Bake covered for 60 minutes on 350°F

Remove from oven & serve with a nice green salad.

Bon App├ętit