Yellow Country Chicken. quick in 1 skillet

Chicken with a redneck twist of turmeric and green corn, a tasty dish, quick to prepare in 1 pot

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cake, site of recipes, menus and shopping lists, partner of TERRA Degusta. A very quick and tasty yellow chicken made in a frying pan.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free it is very practical and saves money.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• PORTION: 2, SEE RECIPE FOR 4, 6 OR 8 PEOPLE, CLICK HERE.
• TIME LAPSE: 00:15
• PREP TIME: 00:50
• TOOLS: 1 chopping board, 1 kettle, 1 sieve, 1 frying pan.
• EQUIPMENT: conventional.

See how to make risotto under pressure, here at TERRA Degusta.

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INGREDIENTS – click here to see the shopping list.

Chicken with turmeric and green corn

• 250g boneless chicken breast or chicken thighs, boneless, skinless, cut into chunks or strips
• 1/2 lemon, for scrubbing chicken
• oil
• 1 unit(s) chopped onion(s)
• 2 minced garlic cloves
• turmeric
• 1 frozen corn or pre-cooked green corn
• 1 bay leaf
• 1 cup(s) of parboiled rice
• 2 cups (tea) of boiling water
• chopped parsley
• green onion, chopped

Ingredients to finish:

• black peppercorns, freshly ground
• extra virgin olive oil
• lemon juice)

PRE-PREPARATION:

1. If you bought chicken with skin, remove it. Squeeze the lemon over the boneless chicken breast or thigh, scrub, wash under running water, and pat dry with a paper towel.
2. Cut the chicken into medium-sized pieces or strips and season with salt and pepper.
3. Boil a kettle of water.
4. Separate other ingredients and utensils from the recipe.
5. Remove the corn from the freezer if using frozen. If it is canned, drain it and, using a strainer, wash it under running water to remove any residue from the preserves.
6. Peel and chop the garlic and onion.
7. Wash, dry and chop the parsley and spring onion. Leave to dry on absorbent paper.

PREPARATION:

Chicken with Turmeric and Green Corn:

1. Heat a skillet over medium heat to hold all the ingredients.
2. When hot, add a generous drizzle of olive oil and add the seasoned chicken.
3. Brown the chicken, turning it until its entire surface is golden brown.
4. Add the onion, garlic and turmeric and continue to cook, stirring to combine the flavors.
5. Add the corn, bay leaf and rice and sauté a little more.
6. Add salt and boiling water (see quantity in ingredients).
7. Over medium heat, with the pan half covered, cook about 15 minutes or until the chicken and rice are cooked through.
8. The rice must be moist, so if necessary add a little more boiling water during cooking.

Chicken with Turmeric and Green Corn:

1. When the chicken has finished cooking time, check that the rice and chicken are cooked through.
2. Add more boiling water, if necessary, to make it moist.
3. Check the salt and pepper. Put out the fire. Discard the bay leaf.
4. Mix in the parsley and chopped chives.
5. Put out the fire. Cover to keep warm or serve immediately.

FINISHING AND ASSEMBLY:

1. put the chickena on a platter or, if you prefer, share it on plates.
2. Grind the peppercorns on top.
3. Finish with a drizzle of extra virgin olive oil and a little lemon juice.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.