Name: One Pot Turmeric Chicken and Rice
Ingredients: Red Onion (1/2, thinly sliced): The base for the tangy pickled onions, adding a sharp yet sweet flavor that complements the richness of the dish.; Red Wine Vinegar (2 Tbsp.): Essential for pickling, providing acidity that balances the flavors.; Ground Sumac (1 tsp.): A tart and slightly fruity spice that enhances the pickled onions while giving them a vivid flavor profile.; Kosher Salt (1 1/2 tsp. total): A critical ingredient to enhance flavors; used both in marinating the chicken and pickling the onions.; Boneless, Skinless Chicken Thighs (1.5 lbs.): The heart of the dish, chicken thighs are juicy and rich in flavor, making them perfect for this one-pot recipe.; Fresh Lemon Juice (2 Tbsp.): Adds brightness and balances the richness of the chicken.; Ground Turmeric (1 1/2 tsp.): The star ingredient, providing both color and a unique flavor. It brings warmth and health benefits.; Ground Coriander (1 tsp.): This spice contributes a lemony flavor, crafting a complex taste experience.; Black Pepper (1/2 tsp.): Adds spice and depth to the overall flavor profile.; Extra-Virgin Olive Oil (2 Tbsp.): Used for browning the chicken and sautéing aromatics, it contributes healthy fats and flavor.; Scallions (1 cup, thinly sliced): Adds freshness and crunch, which balances the dish’s flavor.; Garlic (3-4 cloves, minced): Essential for depth and aroma; a must-have in any savory dish.; Fresh Ginger (2 Tbsp., minced): Provides a warm, spicy kick that pairs beautifully with turmeric.; Short-Grain White Rice (1 1/2 cups): The perfect grain for absorbing all the delicious flavors while offering a satisfying texture.; Chicken Broth (1 3/4 cups): Adds richness and depth to the dish, enhancing the overall flavor.; Lite Coconut Milk (1 can, 13.5 oz.): Contributes creaminess and a subtle sweetness, enriching the dish.; Fresh Cilantro Leaves (for garnish): A final touch that adds freshness and color.

Description

Enjoy One Pot Turmeric Chicken and Rice—flavorful, tender chicken with aromatic turmeric rice, all cooked in one pot for a simple, satisfying meal.

Ingredients

Red Onion (1/2, thinly sliced): The base for the tangy pickled onions, adding a sharp yet sweet flavor that complements the richness of the dish.
Red Wine Vinegar (2 Tbsp.): Essential for pickling, providing acidity that balances the flavors.
Ground Sumac (1 tsp.): A tart and slightly fruity spice that enhances the pickled onions while giving them a vivid flavor profile.
Kosher Salt (1 1/2 tsp. total): A critical ingredient to enhance flavors; used both in marinating the chicken and pickling the onions.
Boneless, Skinless Chicken Thighs (1.5 lbs.): The heart of the dish, chicken thighs are juicy and rich in flavor, making them perfect for this one-pot recipe.
Fresh Lemon Juice (2 Tbsp.): Adds brightness and balances the richness of the chicken.
Ground Turmeric (1 1/2 tsp.): The star ingredient, providing both color and a unique flavor. It brings warmth and health benefits.
Ground Coriander (1 tsp.): This spice contributes a lemony flavor, crafting a complex taste experience.
Black Pepper (1/2 tsp.): Adds spice and depth to the overall flavor profile.
Extra-Virgin Olive Oil (2 Tbsp.): Used for browning the chicken and sautéing aromatics, it contributes healthy fats and flavor.
Scallions (1 cup, thinly sliced): Adds freshness and crunch, which balances the dish’s flavor.
Garlic (3-4 cloves, minced): Essential for depth and aroma; a must-have in any savory dish.
Fresh Ginger (2 Tbsp., minced): Provides a warm, spicy kick that pairs beautifully with turmeric.
Short-Grain White Rice (1 1/2 cups): The perfect grain for absorbing all the delicious flavors while offering a satisfying texture.
Chicken Broth (1 3/4 cups): Adds richness and depth to the dish, enhancing the overall flavor.
Lite Coconut Milk (1 can, 13.5 oz.): Contributes creaminess and a subtle sweetness, enriching the dish.
Fresh Cilantro Leaves (for garnish): A final touch that adds freshness and color.

Instructions

Pickle the onions: In a bowl, toss together 1/2 red onion (thinly sliced), 2 Tbsp. red wine vinegar, 1 tsp. ground sumac, and 1/4 tsp. kosher salt. Allow it to sit for about 15-20 minutes, tossing occasionally to ensure the onions are evenly coated.
Marinate the chicken: In a separate bowl, combine 1.5 lbs. boneless, skinless chicken thighs with 2 Tbsp. fresh lemon juice, 1 1/2 tsp. ground turmeric, 1 tsp. ground coriander, 3/4 tsp. kosher salt, and 1/2 tsp. black pepper. Mix well and let it marinate for 15-20 minutes.
Preheat the oven: Set your oven to 375ºF (190ºC). This ensures your chicken cooks evenly once placed in the oven.
Brown the chicken: In a large oven-safe skillet, heat 2 Tbsp. extra-virgin olive oil over medium heat. Add the marinated chicken and cook for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside for now.
Sauté the aromatics: In the same skillet, add 1 cup thinly sliced scallions, 3-4 minced garlic cloves, and 2 Tbsp. minced fresh ginger. Sauté for about 3-4 minutes until everything is fragrant.
Toast the rice: Stir in 1 1/2 cups short-grain white rice into the skillet and toast for about 1 minute, stirring frequently to prevent burning.
Add the liquids: Pour in 1 3/4 cups chicken broth and 1 (13.5-oz.) can lite coconut milk. Stir well and bring the mixture to a boil.
Combine and bake: Once boiling, place the browned chicken on top of the rice mixture. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25 minutes.
Add the finishing touches: After 25 minutes, remove the skillet from the oven. Top with the pickled onions and garnish with fresh cilantro leaves before serving.