Description
Simplify weeknights with this vibrant One Pot Turmeric Chicken and Rice. Healthy, freezer-friendly, and packed with bold flavors!
Ingredients
Scale
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