Description
This One Pot Turmeric Chicken and Rice recipe combines fragrant spices with tender chicken and fluffy rice for a comforting and flavorful meal.
Ingredients
Units
Scale
Sumac-Pickled Red Onions:
- 1/2 red onion, very thinly sliced
- 2 Tbsp. red wine vinegar
- 1 tsp. ground sumac
- 1 1/2 tsp. kosher salt, divided
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
- 2 Tbsp. extra-virgin olive oil
- 1 cup thinly sliced scallions
- 3 to 4 garlic cloves, minced
- 2 Tbsp. minced fresh ginger
- 1 1/2 cups short-grain white rice
- 1 3/4 cups chicken broth
- 1 (13.5-oz.) can lite coconut milk
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 the recipe. Toss every 15 minutes or so to ensure even pickling.
- Prepare Chicken: Marinate chicken thighs with lemon juice, turmeric, coriander, salt, and black pepper. Let marinate for 15-20 minutes.
- Cook Chicken: Sear marinated chicken in a skillet, then set aside. Saute scallions, garlic, and ginger. Add rice, broth, and coconut milk. Place chicken on top, cover, and bake for 25 minutes.
- Garnish and Serve: Top with pickled red onions and cilantro before serving.
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 or in the microwave.
- To Freeze: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 5 oz. chicken + 1 cup rice mixture with toppings
- Calories: 500 kcal
- Sugar: 1.5 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 28 g
