Sometimes there are things that just come to mind the night before, or even the same night when trying to figure out what to cook for dinner. This recipe is no exception. I love cooking with and using turmeric in a variety of ways, as turmeric is great for inflammation and overall health. This is a dish that calls for marinading the chicken the night prior so that all the great herbs and spices get fully absorbed into the chicken, leaving it nice and juicy when cooked. I used garlic powder, turmeric powder, onion powder, salt, pepper, paprika, and chipotle powder. I blended the spices in a Ziploc bag and let sit overnight.
I chose to use chicken thighs for this recipe. What most people forget is that darker meat of a bird is actually more nutritious than the chicken breast. The darker meat has loads of vitamins and essential fatty acids our bodies need to function and to stay healthy. I love thighs because they are meatier than drumsticks, and cook for varied length of time (especially boneless).
To prep, I julienned (thinly sliced) the peppers (one orange, one yellow) and sliced the onion and let them start to sauté in a large pan in some oil. After they started to get soft, I added the chicken and some butter and water. I covered the chicken so it can cook in its own juices (instead of adding tomato sauce or a broth, it simmered in water and its own juices). This simmered for just about 45 minutes and was ready to serve with some rice on the side. It was kind of awesome!
Turmeric Chicken with Peppers and Onions
- 1 package chicken thighs
- 1 orange pepper 1 yellow pepper
- 1 medium onion
- 3 tbsp olive oil
- 3 tbsp butter
- Turmeric powder
- Chipotle pepper
- Garlic powder
- Onion powder
In a ziplock bag, add the chicken thighs with all spices and let sit overnight in fridge.
Cut the peppers and onion in thin slices. In a medium pan, heat 3 tbsp of oil on medium heat and add the onion and peppers. Stir to coat and let sauté until soft.
Add in chicken thighs and layer the peppers and onions on top of the chicken. Turn chicken over after five minutes to sear on both sides.
Add butter and 1/4c water to the pan and cover. Bring heat to low and let simmer for 45 minutes, checking occasionally to ensure that chicken is beginning to get tender and fall apart.
Serve with a side of your favorite rice, pasta, or potatoes and enjoy!
If you want to make a gravy from the leftover sauce in the pan from chicken:
-- Add a tbsp and a half of flour to the pan and whisk until thick
-- Layer on top of chicken