The Frugal Kitchen: Ginger and Turmeric Chicken and Rice

 I woke up this morning feeling puny and decided to cook a dish that I find both healing and comforting.  It’s a version of chicken and yellow rice that’s heavy on two health giving spices, turmeric and ginger.

Ingredients 

4 chicken thighs 

2 Tablespoons olive oil 

1 small onion, roughly chopped 

4 or 5 minced garlic cloves 

1 teaspoon powdered turmeric 

4 teaspoons powdered coriander 

2 tablespoons finely minced ginger 

1 teaspoon finely minced jalapeño 

5 cups chicken broth 

1 bunch Tatsoi or Pak Choi, leaves separated from the stems 

1 1/2 cups rice 

1 tablespoon finely chopped cilantro 

1 teaspoon salt 

Black pepper to taste 

Heat the oil in a heavy pot, add onion, garlic, coriander, turmeric, ginger and jalapeño, lightly sauté.  Add chicken broth, chicken thighs, black pepper and tatsoi stems.  Bring to a boil, reduce to simmer and cook covered for an hour.  Remove chicken thighs from the pot and allow to cool.  Remove the meat from the bones, return to pot.  Add salt, tatsoi leaves, cilantro and rice to the pot and simmer covered for 30 minutes.  Most, but not all of the liquid should have been absorbed by the rice.  If you prefer to serve this as a soup add more chicken broth.

This dish was a hit with my family and definitely one of my favorite comfort foods.

Enjoy and God Bless,

Pam