Vietnamese · Dinner
Yellow Rice with Turmeric Chicken
Vietnamese com ga with turmeric-stained jasmine rice cooked in chicken stock, topped with pan-seared bone-in chicken thigh marinated in turmeric, garlic and fish sauce. Finished with garlic-scallion oil, cucumber and fresh herbs, served with lime-vinegar dressing.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
622Calories
45.2gProtein
22.8gFat
56.4gCarbs
5.8gSugar
2.3gFiber
1089mgSodium
198mgChol
6.1gSat Fat
732mgPotassium
61mgCalcium
3.1mgIron
0.5mcgVitamin B12
9.2mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry. Mix turmeric, minced garlic, fish sauce, sugar and pepper; rub into the meat and marinate at room temperature for 20 minutes.
2
Simmer
Rinse rice. Combine rice, chicken stock and remaining turmeric in a saucepan. Bring to a boil, stir once, cover and simmer on low for 15 minutes until liquid is absorbed.
3
Sear
Heat half the vegetable oil in a skillet over medium-high heat. Sear the marinated chicken thigh skin-side down for 6 minutes until deeply browned, then flip and cook 6 minutes until juices run clear.
4
Plate
Fluff rice and mound on plate. Warm remaining oil with minced remaining garlic over medium-low heat for 1 minute until pale gold. Top rice with sliced chicken, drizzle with garlic oil and sliced scallions. Toss cucumber in lime juice and rice vinegar dressing. Arrange cucumber, chili and cilantro alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 1 1/2 cup300g jasmine rice, uncooked
- 2 cup480ml chicken stock
- 2 tsp2 tsp turmeric, ground, divided
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp black pepper
- 2 tbsp2 tbsp vegetable oil, divided
- 44 scallions
- 11 cucumber
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp rice vinegar
- 22 small chili (optional)
- 2 tbsp2 tbsp cilantro leaves
