Go Back
–+ servings
One Pot Turmeric Chicken and Rice
Print Recipe
5 from 36 votes

One Pot Turmeric Chicken and Rice

Simplify your weeknights with this vibrant One Pot Turmeric Chicken and Rice with sumac-pickled red onions. Healthy, flavorful, and freezer-friendly.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Entree
Cuisine: Indian, middle eastern
Diet: Gluten Free
Servings: 5
Author: Jamie Vespa MS, RD

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 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 pan and cook, untouched, for 5 minutes, until golden. Flip, and cook 1 to 2 more minutes. Transfer chicken to a plate.
    Add scallions, garlic, and ginger to pan; cook 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 chicken overtop, cover, and transfer 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

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