Turmeric Chicken & Rice
Let’s call this my lazy one-pot version of khao mok gai, or what some people could call a chicken briyani. Instead of browning and cooking the chicken in a separate pot, we’re cooking our drumsticks along with the jasmine rice. Hey, just one pan to check on and wash when we’re done!
You’ll notice that we’re using raw rice, so if you’re someone who likes to thoroughly wash their rice, be sure to do that before we toast it in the onions and garlic and oil. Also if you don’t have chicken stock lying around, water will do but of course the stock will give it your turmeric chicken rice a lot more hearty flavor. Hope you enjoyed this convenience-minded twist on a classic Thai dish!
Place drumsticks in a bowl and combine the dry spices, fish sauce, yogurt and chopped cilantro stems. Toss and coat the drumsticks evenly and let them marinate for 10-15 minutes.
Coat a pan with avocado oil, then over medium heat sweat out the chopped onion with garlic powder or crushed fresh garlic with enough
Add the rice to the pan and toast the rice in the oil and onion, mixing well until onion begins to caramelize.
Arrange marinated chicken over the pan of rice, add chicken stock, then cover the pan and cook on medium-high heat for 15 minutes.
Flip the chicken drumsticks and allow them to cook all the way through.
Serve topped with fried garlic, shallots, and cilantro.