One Pot Turmeric Chicken and Rice

Name: One Pot Turmeric Chicken and Rice
Total time: 60 min
Yield: 5 servings
Ingredients: 75 g red onion; 40 ml red wine vinegar; 1 tsp ground sumac; 9 g kosher salt; 680 g boneless skinless chicken thighs; 1 ea lemon; 3.8 g ground turmeric; 2.5 g ground coriander; 0.5 tsp black pepper; 40 ml extra-virgin olive oil; 1 bunch scallions; 4 ea garlic cloves; 15 g fresh ginger; 300 g short-grain white rice; 420 ml chicken broth; 400 ml canned light coconut milk; 1 bunch fresh cilantro

Recipe from Jamie Vespa MS, RD · original post · full recipe on dishingouthealth.com

Simplify your weeknights with this vibrant One Pot Turmeric Chicken and Rice with sumac-pickled red onions. Healthy, flavorful, and freezer-friendly.

Serves 5 60 min 28g proteinKid-friendly

Dairy freeChickenOne panRiceFreezer friendly

Ingredients

red onion — very thinly sliced75 g
red wine vinegar — 2 tbsp40 ml
ground sumac1 tsp
kosher salt — 1 ½ tsp; divided9 g
boneless skinless chicken thighs680 g
lemon — juiced1 ea
ground turmeric — 1 ½ tsp3.8 g
ground coriander — 1 tsp2.5 g
black pepper0.5 tsp
extra-virgin olive oil — 2 tbsp40 ml
scallions — thinly sliced1 bunch

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
One Pot Turmeric Fish and Rice
- 750 g Firm white fish fillets instead of boneless skinless chicken thighs
- 420 ml Vegetable stock instead of chicken broth
Do not sear the fish: bake the rice covered for 13 minutes, lay the marinated fish on top, cover and bake for the last 12 minutes.
Vegetarian
One Pot Turmeric Chickpeas and Rice
- 550 g Chickpeas instead of boneless skinless chicken thighs
- 420 ml Vegetable stock instead of chicken broth
Skip the searing: toss the chickpeas in the lemon and spice marinade, then stir them into the rice with the broth and bake for the same 25 minutes.
Vegan
One Pot Turmeric Chickpeas and Rice
- 550 g Chickpeas instead of boneless skinless chicken thighs
- 420 ml Vegetable stock instead of chicken broth
Skip the searing: toss the chickpeas in the lemon and spice marinade, then stir them into the rice with the broth and bake for the same 25 minutes.

Swaps are suggestions — check labels if you are cooking for an allergy.

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red onion · 75 g
red wine vinegar · 40 ml
ground sumac · 1 tsp
kosher salt · 9 g
boneless skinless chicken thighs · 680 g
lemon · 1 item
ground turmeric · 3.8 g
ground coriander · 2.5 g
black pepper · 0.5 tsp
extra-virgin olive oil · 40 ml
scallions · 1 bunch
garlic cloves · 4 items
fresh ginger · 15 g
short-grain white rice · 300 g
chicken broth · 420 ml
canned light coconut milk · 400 ml
fresh cilantro · 1 bunch

Method

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 375°F (190°C). 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.