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One Pot Turmeric Chicken and Rice for Cozy Comfort Meals

This One Pot Turmeric Chicken and Rice is a vibrant, comforting dish that combines healthy ingredients with rich flavors, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Global
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickled Onions
  • 1 large Red Onion Provides a sharp, tangy flavor; substitute with sweet onions if preferred.
  • 1/2 cup Red Wine Vinegar Adds acidity for pickling; white wine vinegar makes a great alternative.
  • 1 tsp Ground Sumac Enhances flavor with a citrusy note; lemon zest can mimic this.
  • 1/4 tsp Kosher Salt Essential for seasoning; use less if using table salt.
For the Chicken and Rice
  • 1 lb Boneless, Skinless Chicken Thighs Main protein source, juicy and flavorful; substitute with chicken breasts for a leaner option.
  • 2 tbsp Fresh Lemon Juice Brightens the dish and complements the spices; lime juice also works well.
  • 1 tbsp Ground Turmeric Provides that vibrant yellow color and mild flavor; irreplaceable.
  • 1 tsp Ground Coriander Adds warmth and depth; cumin can be an alternative.
  • 1/2 tsp Black Pepper Adds a slight heat; adjust based on personal preference.
  • 2 tbsp Extra-Virgin Olive Oil For cooking chicken and aromatics; substitutes include avocado or canola oil.
  • 3 stalks Scallions (Green Onions) Bring a fresh, mild flavor; regular onions can be a pinch substitute.
  • 3 cloves Garlic Cloves Essential for aromatic flavor; fresh is best but minced can work.
  • 1 tbsp Minced Fresh Ginger Provides warmth and complexity; use ground ginger in smaller amounts if necessary.
  • 1 cup Short-Grain White Rice Forms the dish's base; avoid long-grain varieties.
  • 3 cups Chicken Broth Adds flavor and moisture; switch to vegetable broth for a vegetarian option.
  • 1 cup Lite Coconut Milk Contributes creaminess; can be omitted for a lower-fat dish but may alter texture.
  • 1/4 cup Fresh Cilantro Leaves For garnish, adding a fresh touch; substitute with parsley if desired.

Equipment

  • Large Oven-Safe Skillet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the thinly sliced red onions with red wine vinegar, ground sumac, and kosher salt. Massage the mixture and let it marinate.
  2. In a separate bowl, add the chicken thighs, lemon juice, turmeric, coriander, salt, and black pepper. Toss and set aside for about 20 minutes.
  3. Preheat your oven to 375°F (190°C).
  4. In a large skillet, heat olive oil over medium heat. Cook the marinated chicken thighs for about 5 minutes until golden brown, then flip and cook for 1-2 more minutes.
  5. Add scallions, garlic, and ginger to the skillet, sautéing for about 2 minutes. Stir in the rice and toast for 1 minute.
  6. Pour in the chicken broth and coconut milk, bring to a boil. Place the chicken on top of the rice and cover.
  7. Transfer to the oven and bake for 25 minutes. Let it rest before garnishing with pickled onions and cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Marinate chicken for at least 20 minutes and use an oven-safe skillet to retain moisture.

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