That viral brothy rice, but make it ✨golden✨

Ingredients

• 4 pieces Chicken Thighs, Bone‑In, Skin‑On (Trim excess fat, pat dry)
• 2 inches Fresh Turmeric Root (Peeled and grated)
• 1 inch Fresh Ginger (Peeled and grated)
• 3 cloves Garlic Cloves (Minced)
• 1 cup Long‑Grain Jasmine Rice (Rinsed until water runs clear)
• 2 cups Chicken Stock (Low‑sodium; homemade or store‑bought)
• 2 tablespoons Olive Oil (High smoke‑point oil; can use canola or grapeseed)
• ½ teaspoon Salt (Adjust to taste)
• ¼ teaspoon Black Pepper (Freshly ground)
• 2 tablespoons Fresh Cilantro (Chopped, for garnish (optional))

Instructions

1. Make Aromatic Paste

   Using a mortar and pestle (or food processor), combine the grated fresh turmeric, ginger, and minced garlic. Pound or pulse until a smooth, fragrant golden paste forms.

   Time: PT5M

2. Season Chicken

   Pat the chicken thighs dry, then season both sides with salt and black pepper.

   Time: PT2M

3. Heat Skillet and Sear Chicken

   Place the skillet over medium‑high heat, add the oil, and let it heat until shimmering (about 2 minutes). Add the chicken skin‑side down and sear without moving for 4‑5 minutes until the skin is deep golden and crispy. Flip and sear the other side for 3 minutes.

   Time: PT7M

   Temperature: High heat (≈400°F)

4. Set Chicken Aside

   Transfer the seared chicken to a plate and tent with foil to keep warm.

   Time: PT1M

5. Cook Aromatic Paste

   Add the turmeric‑ginger‑garlic paste to the same hot pan. Stir quickly for about 1 minute until the paste becomes aromatic and the raw smell disappears.

   Time: PT1M

   Temperature: Medium heat

6. Deglaze with Stock

   Pour the chicken stock into the pan, scraping the browned bits (fond) from the bottom with a wooden spoon. Bring to a gentle simmer.

   Time: PT2M

   Temperature: Medium‑high heat

7. Add Rice and Return Chicken

   Stir in the rinsed rice, making sure each grain is coated with the broth. Nestle the seared chicken pieces back into the pan on top of the rice.

   Time: PT1M

   Temperature: Medium heat

8. Simmer Until Rice Is Cooked

   Reduce the heat to low, cover the skillet with a lid (or foil), and let simmer for 15 minutes, or until the rice has absorbed all the liquid and is tender.

   Time: PT15M

   Temperature: Low simmer (≈200°F)

9. Rest and Fluff

   Turn off the heat and let the pan sit, covered, for 5 minutes. Then remove the lid and fluff the rice with a fork, mixing the chicken through.

   Time: PT5M

10. Serve

    Plate the golden brothy rice, garnish with chopped cilantro if desired, and enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

28g

Carbohydrates

45g

Fat

12g

Fiber

2g