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One Pot Turmeric Chicken and Rice

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Simplify your weeknight meals with this vibrant One Pot Turmeric Chicken and Rice, complete with sumac-pickled red onions. This dish is a delightful blend of aromatic spices and wholesome ingredients, making it both healthy and flavorful. Perfect for busy evenings or meal prepping, this one-pot wonder ensures minimal cleanup while delivering a comforting meal that’s sure to impress.

Ingredients

Scale
  • 1/2 red onion, very thinly sliced
  • 2 Tbsp. red apple vinegar
  • 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

  1. Prepare the sumac-pickled onions by mixing sliced red onion with vinegar, ground sumac, and salt in a bowl. Let sit for at least 30 minutes.
  2. Marinate the chicken thighs in lemon juice, turmeric, coriander, salt, and pepper for 20 minutes.
  3. Preheat your oven to 375°F (190°C). In a large skillet or Dutch oven, heat olive oil over medium heat and brown the chicken on both sides.
  4. Add scallions, garlic, and ginger to the pan; cook until fragrant. Stir in rice until toasted.
  5. Pour in broth and coconut milk; bring to a boil. Place chicken on top, cover, and transfer to the oven. Bake for about 25 minutes.
  6. Serve topped with pickled onions and cilantro.

Nutrition

Find it online: https://recipetablelife.com/one-pot-turmeric-chicken-and-rice/