Make your life easier with this lively One Pot Turmeric Chicken and Rice recipe from Jamie Vespa, MS, RD. This nutritious dish blends fragrant spice, succulent chicken and soft coconut rice all in one oven-safe skillet. It’s ideal for those looking for healthy and freezer-friendly meals that do not compromise in the flavor. With the unique addition of pickled sumac red onions the dish will be a household favorite within no time.
What Makes This Dish Stand Out?
One Pot Turmeric Chicken and Rice one Pot Turmeric Chicken and Rice is more than an easy dinner recipe. It’s an experience in food. Featuring:
- Its gold hue and anti-inflammatory properties.
- A balanced blend of strong spices such as coriander and black pepper.
- Creamy coconut milk to add depth.
- The red onion is flavored with Sumac and provide a sweet contrast.
- One-pot solutions for simple cleaning.
If you’re cooking a meal or serving a large crowd this recipe is a winner in terms of the convenience and nutritional value.
Ingredients You’ll Need
For the Pickled Red Onions:
- 1 red onion Very thinly sliced
- 2 Tbsp. red wine vinegar
- 1 tsp. ground sumac
- 1/4 tsp. Kosher salt
For the Chicken:
- 1.5 lbs. boneless, skinless, and skinless chicken thighs
- 2 Tbsp. freshly squeezed lemon juice
- 1 1/2 tsp. ground turmeric
- 1 tsp. ground coriander
- 1/2 tsp. black pepper
- 3/4 tsp. salt kosher
For the Rice:
- 2 Tbsp. extra-virgin olive oil
- 1 cup finely cut onions
- 3-4 cloves of garlic chopped and minced
- 2 Tbsp. fresh ginger minced
- 1 1/2 cups short-grain white rice (e.g., sushi rice)
- 1 3/4 cups chicken broth
- 1 (13.5-oz.) can coconut milk that is lite
- Fresh cilantro leaves for garnish
Step-by-Step Instructions
1. Prepare the Sumac-Pickled Red Onions
- A medium-sized bowl mix the slices of red onions, red wine vinegar, sumac, and salt.
- Massage the mixture in order to infuse the onions with the flavor.
- Let the onions rest while you make the rest of the dish and tossing them every 15 minutes to ensure even picking.
2. Marinate the Chicken
- Place the thighs of a chicken in the bowl of a large size.
- Incorporate lemon juice as well as turmeric, coriander and salt and the black pepper.
- Sprinkle with a coating and marinate for 15 minutes at the room temperature.
3. Preheat the Oven
The oven should be set to 350oF (190oC) to prepare for baking.
4. Sear the Chicken
- Then, heat olive oil in an oven-safe large pan or Dutch oven at medium-low temperature.
- After the chicken is cooked, arrange the chicken the thighs in the pan.
- Cook unabated for 5 minutes or until golden brown.
- Turn and cook for another 2 to 3 minutes.
- Transfer the chicken onto an uncooked plate and put it aside.
5. Saute the Aromatics
- Incorporate some scallions, garlic, and ginger to the pan.
- Cook in the oven for two minutes while stirring regularly until fragrant.
6. Toast the Rice
- Incorporate mix in the shorter-grain rice and then coat it with the spice mixture.
- The rice should be toasted for one minute to increase its flavor.
7. Combine Liquids and Bake
- Incorporate your the chicken’s broth, coconut milk, and the remaining salt.
- The mixture should be brought to simmer.
- Lay the chicken thighs that have been seared on the top of the rice.
- Cover the skillet using a lid and move it into the oven preheated.
- Bake for about 25 minutes.
8. Garnish and Serve
- Sprinkle your pickled, sumac-picked red onions over the fried chicken.
- Serve the dish with freshly cut fresh cilantro leaves.
- Serve hot and take a break!
Tips for Perfect Results
- Select the Right Rice: Short-grain white rice like sushi rice, gives an extremely smooth texture.
- Do not skip the picking: The sumac-pickled onions provide a necessary tang that helps balance the dish.
- Rest before serving: The dish should rest for 5 minutes after baking, to allow the flavors to marry.
Why Turmeric Is a Star Ingredient
Turmeric is a powerful source of nutrition. Its active component, curcumin, is known because of its properties to reduce inflammation and the antioxidant qualities. When it is combined by black pepper the bioavailability of turmeric increases and makes it more effective. Beyond its health benefits, turmeric’s rich flavor and bright color enhance the aesthetic appeal of this dish.
Storage and Reheating Tips
- Refrigerate leftovers: Place them inside an airtight container up 3 days.
- Freezing Put chilled portions of food in containers that are freezer safe to keep them safe for at least 3 months.
- Reheat Then warm in a pan over a moderate heat or in 30-second increments, until hot.
Frequently Asked Questions (FAQs)
1. Can I make use of chicken breasts instead thighs?
Yes, but cut down on the cooking time to avoid dryness. The chicken breasts cook quicker than the thighs.
2. Can you find a substitute of coconut milk?
You can make use of regular milk, or a dairy-free substitute such as almond milk, however the food will be less smooth.
3. Do I need to cut out the sumac?
Sumac is a great addition to tangy flavor, you can replace it with lemon zest, if you are unable to find it.
4. How can I make this dish vegetarian?
Switch the chicken out for chickpeas or tofu and substitute vegetable broth in place of chicken broth.
5. What other types of garnishes can I make use of?
Try toasting the almonds and pomegranate seeds or even a spoonful of Greek yogurt to enhance texture and taste.
Conclusion
This One-pot Turmeric Chicken and Rice recipe effortlessly blends bold flavors with healthy ingredients and simple preparation. With its lively appearance and rich flavor this recipe will be a hit with the family and friends alike. When you’re hosting dinner or cooking menus to eat during the week This recipe is one that will satisfy all your requirements. Try it and take in the delicious mix of spices and the creamy coconut rice served with pickled onions that are tangy and tangy. Enjoy your culinary journey!
One Pot Turmeric Chicken and Rice Recipe
- Total Time: 1 hour
- Yield: 5 1x
Description
Simplify weeknights with this vibrant One Pot Turmeric Chicken and Rice. Healthy, freezer-friendly, and packed with bold flavors!
Ingredients
For the Pickled Red Onions:
- 1/2 red onion, very thinly sliced
- 2 Tbsp. red wine vinegar
- 1 tsp. ground sumac
- 1/4 tsp. kosher salt
For the Chicken:
- 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
- 3/4 tsp. kosher salt
For the Rice:
- 2 Tbsp. extra-virgin olive oil
- 1 cup thinly sliced scallions (green onions)
- 3 to 4 garlic cloves, minced
- 2 Tbsp. minced fresh ginger
- 1 1/2 cups short-grain white rice (e.g., sushi rice)
- 1 3/4 cups chicken broth
- 1 (13.5-oz.) can lite coconut milk
- Fresh cilantro leaves for garnish
Instructions
1. Prepare the Pickled Red Onions:
- Combine red onion slices, red wine vinegar, sumac, and salt in a bowl.
- Massage the mixture and let sit for 15–20 minutes, tossing occasionally.
2. Marinate the Chicken:
- Place chicken thighs in a large bowl with lemon juice, turmeric, coriander, salt, and black pepper.
- Toss to coat and let marinate at room temperature for 15–20 minutes.
3. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
4. Sear the Chicken:
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
- Sear chicken thighs for 5 minutes on one side until golden. Flip and cook for another 1–2 minutes. Remove chicken and set aside.
5. Cook the Aromatics:
- Add scallions, garlic, and ginger to the skillet. Sauté for 2 minutes until aromatic.
6. Toast the Rice:
- Stir in the rice and let it toast for 1 minute, coating it with the aromatics.
7. Combine Liquids and Bake:
- Add chicken broth, coconut milk, and salt to the skillet. Bring to a boil.
- Place the chicken thighs on top of the rice mixture.
- Cover the skillet and bake in the oven for 25 minutes.
8. Garnish and Serve:
- Scatter pickled red onions over the chicken. Garnish with fresh cilantro leaves before serving.
Notes
- Choose the Right Rice: Use short-grain white rice for a creamy texture.
- Adjust Spices: Customize the spice levels by adding chili flakes or reducing turmeric.
- Alternative Proteins: Substitute chicken thighs with chickpeas, tofu, or salmon for variety.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Enhance Garnishes: Add toasted nuts, pomegranate seeds, or a dollop of Greek yogurt for more flavor.
- Prep Time: 20minutes
- Cook Time: 40minutes