5 Spice Chicken & Turmeric Rice- One Pot Meal

My friend first introduced me to her yellow rice many years ago. I loved it and so did the rest of my family. She thought me how to make this and now I put my own spin on it by making it with chicken to make a one pot meal. The rice is flavoured with turmeric and onions, the addition of the almonds makes this meal irresistible.

 

Ingredients

4 pieces of chicken thighs

2 cups white rice- rinsed

3.5 cups of water

1/2 cup slivered almonds

1/2 onion diced

1 Lipton chicken soup package- separate the broth and the noodles

1/3 cup of the noodles & 1 tsp chicken broth

1/2 tsp salt

5 spice powder 2 tsp

1/4 tsp black pepper

1 tsp salt

2 tbsp oil + 1 tbsp 

Parsley for garnish

1. Season the chicken thighs with 1 tsp salt, 2 tsp 5 spice powder and 1/4 tsp black pepper. Set aside.

2. In a small non stick pan, toast the almonds until they are golden brown. Set aside.

3. In a skillet or shallow pan, add 1 tbsp of oil on medium heat. Brown both sides of the chicken about 5 mins each side. Remove from the pan and set aside.

4. Add the onion and saute 2 mins. Add the noodles and cook until the noodles turn golden brown. This will happen quickly so watch the pan carefully. Once the noodles are golden add the rinsed rice. Saute all together for 1 mins. Add 3 tbsp of water to deglaze the bottom of the pan. 

5. Add the turmeric and the 1 tsp chicken broth powder, stir until well combined. Season the rice with 1/2 tsp salt.

6. Pour the 3.5 cups of water, stir until well incorporated. Bring to a boil and cover on medium high heat for 10 mins. 

7. Lower the heat to low and continue cooking for 10 more mins. 

8. Turn off the heat and allow the pan to rest for another 10 mins before serving. This will allow the rice to unstick from the bottom of the pan. 

9. Right before serving, add the almonds (save some for extra garnish). Then garnish with parsley all around for presentation. Serve directly from the pan while hot.