Simplify your weeknight dinners with this vibrant One Pot Turmeric Chicken and Rice, topped with sumac-pickled red onions. This dish is healthy, packed with flavor, freezer-friendly, and sure to be a hit with everyone at the table.
Why You’ll Love This Recipe
Imagine spice-rubbed chicken nestled into a bed of fragrant coconut rice, speckled with scallions. Topped off with fresh cilantro and tangy-sweet pickled red onions, this dish is so good, that you might find yourself sneaking bites straight from the pan. Especially during the final stretch of winter, this dish is perfect for warming you up from the inside out, and it might just help keep those lingering seasonal colds at bay.
Reasons to Love This Turmeric Chicken and Rice
- Family-Friendly: Even picky eaters will enjoy this comforting chicken and rice dish.
- One Pot Meal: It’s a complete meal with lean protein, grains, and even some veggies, all cooked in one pot.
- Nutritious: Made with simple ingredients that pack a nutritional punch.
- Easy and Minimal Cleanup: The perfect combination for weeknight cooking, leaving you with fewer dishes to wash.
- Classic Comfort: This dish gives a fresh, vibrant twist to a classic comfort food casserole.
Ingredients
- Chicken: Boneless, skinless chicken thighs are my go-to because they stay juicy, but you can use chicken breasts if you prefer.
- Spices: Turmeric, coriander, and black pepper give this dish a rich, unforgettable flavor.
- Lemon: Adds a subtle tang and helps tenderize the chicken. You can also use buttermilk or yogurt in the marinade for a similar effect.
- Ginger and Garlic: These aromatics create a flavorful base for cooking the rice.
- Scallions: You’ll need about 1 cup of chopped scallions, roughly one bunch. They also make a great garnish if you have any leftovers.
- Rice: Short-grain white rice, like sushi rice, is ideal because it cooks faster than long-grain rice.
- Broth: Use bone broth, chicken broth, or vegetable broth.
- Coconut Milk: Lite coconut milk adds a subtle nuttiness and helps keep the chicken moist while baking.
- Pickled Onions: These are a fantastic topping that brings the dish together. If you don’t have sumac, just add a pinch of sugar to the onion mixture.
- Cilantro: Fresh cilantro adds a bright finish, but if you’re not a fan, parsley or dill are good alternatives.
Directions
Step 1: Marinate Chicken
Marinate the chicken in lemon juice and spices for 20 minutes at room temperature.
Step 2: Cook Chicken
In a large, oven-safe skillet, cook the chicken over medium heat until golden, about 5 minutes. Flip and cook for another 2 minutes, then transfer to a plate.
Step 3: Sauté Aromatics
Add scallions, ginger, and garlic to the skillet; cook for 2 minutes until fragrant.
Step 4: Toast Rice
Stir in the rice and cook for about 1 minute, making sure it’s coated in the aromatics.
Step 5: Add Liquids
Pour in the broth and coconut milk, and bring the mixture to a boil.
Step 6: Bake
Place the chicken back on top, cover the skillet, and bake in the oven for 25 minutes. Finish with pickled onions and cilantro, and serve!
Substitutions and Additions
- Add Veggies: For a more complete meal, add 1/2 cup of frozen peas or a few handfuls of fresh baby spinach when adding the liquids.
- Different Milk: If you want to reduce saturated fat, use almond, cashew, or soy milk. Coconut milk-almond milk blends work well too—just make sure it’s unsweetened and unflavored.
- Make It Spicy: Add chili flakes, Sriracha, or your favorite chili paste when you stir in the rice, or top with hot sauce or spicy kimchi.
Storage Tips
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Warm leftovers gently on the stovetop over medium-low heat or in the microwave.
- To Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
While this dish is hearty enough on its own, you can pair it with a veggie side:
- Broccoli: Try this quick 15-minute Sautéed Broccoli for an easy addition.
- Cucumber Salad: A fresh, crunchy salad like Cucumber Avocado Salad, Asian Cucumber Salad, or Smashed Cucumber Salad pairs well.
- Zucchini: Garlic-Herb Sautéed Zucchini is a great option, especially in the summer.
This One Pot of Turmeric Chicken and Rice is a simple, flavorful dish that’s sure to become a weeknight favorite!
Equipment
- Large oven-safe skillet or Dutch oven with lid
- Mixing bowls
Ingredients
- 1/2 red onion, very thinly sliced
- 2 Tbsp. red wine vinegar
- 1 tsp. ground sumac
- 1 1/2 tsp. kosher salt, divided
- 1.5 lbs. boneless, skinless chicken thighs
- 2 Tbsp. fresh lemon juice
- 1 1/2 tsp. ground turmeric
- 1 tsp. ground coriander
- 1/2 tsp. black pepper
- 2 Tbsp. extra-virgin olive oil
- 1 cup thinly sliced scallions (green onion)
- 3 to 4 garlic cloves, minced
- 2 Tbsp. minced fresh ginger
- 1 1/2 cups short-grain white rice (such as sushi rice)
- 1 3/4 cups chicken broth
- 1 (13.5-oz.) can lite coconut milk
- Fresh cilantro leaves for garnish
Instructions
- Prepare Sumac-Pickled Red Onions: Place onions, red wine vinegar, sumac, and 1/4 tsp. salt in a medium bowl. Massage vinegar and sumac into onions and let sit while you prepare the remainder of the recipe. Toss every 15 minutes or so to ensure even pickling.
- Prepare Chicken: Place chicken thighs in a large bowl and add lemon juice, turmeric, coriander, 3/4 tsp. salt, and black pepper; toss well to coat. Let the chicken marinate at room temperature for 15 to 20 minutes.
- Preheat oven to 375ºF. Heat olive oil in a large oven-safe skillet or Dutch oven with a fitted lid over medium. Once hot, arrange chicken thighs in a pan and cook, untouched, for 5 minutes, until golden. Flip, and cook for 1 to 2 more minutes. Transfer chicken to a plate. Add scallions, garlic, and ginger to the pan; cook for 2 minutes, stirring often, until aromatic. Add rice and stir to coat. Let toast for 1 minute. Add broth, coconut milk, and remaining 1/2 tsp. salt; bring mixture to a boil. Arrange the chicken overtop, cover it, and transfer the pan to the oven. Bake for 25 minutes.
- Scatter pickled red onions over chicken, and garnish chicken and rice with cilantro.
Notes
- To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm leftovers on the stovetop over medium-low heat. You can also reheat individual portions in the microwave.
- To Freeze. Place chicken and rice in an airtight, freezer-safe storage container and freeze for up to 3 months. Let thaw in the refrigerator overnight before reheating.
NUTRITION INFORMATON: Serving: 5oz. chicken + 1 cup rice mixture with toppings | Calories: 500kcal | Carbohydrates: 44g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Sodium: 950mg | Fiber: 2g | Sugar: 1.5g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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