RecipeCastle

One Pot Turmeric Chicken and Rice

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.)

Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Preheat the oven: Set your oven to 375ºF (190ºC). This ensures your chicken cooks evenly once placed in the oven.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    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.

  9. 9

    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.