Go Back
Turmeric Chicken and Rice
Annie Graves

Turmeric Chicken and Rice

Try this Turmeric Chicken and Rice! A one-pan dish with tender chicken, golden turmeric rice, and fragrant spices—a quick and flavorful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 44 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean, Middle Eastern
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless skinless chicken thighs (or breasts)
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/2 lemon for squeezing over the chicken
For the Rice
  • 1 cup long-grain white rice or basmati rice
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 2 cups chicken broth or water
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley or cilantro chopped (for garnish)
Optional Add-Ins
  • 1/4 cup frozen peas for added color
  • A handful of raisins or dried cranberries for sweetness
  • Sliced almonds or toasted pine nuts for crunch
Substitutions
  • Vegetarian: Replace the chicken with marinated tofu or roasted chickpeas and use vegetable broth.
  • Gluten-Free: This recipe is naturally gluten-free when using gluten-free broth.

Method
 

Season the Chicken
  1. In a small bowl, mix the ground turmeric, cumin, paprika, garlic powder, salt, and pepper.
  2. Rub the chicken thighs with the spice mixture, coating them evenly.
  3. Squeeze half a lemon over the chicken for extra flavor.
Sear the Chicken
  1. Heat 1 tbsp of olive oil in a large skillet or heavy-bottomed pan over medium heat.
  2. Add the seasoned chicken and sear for 3-4 minutes on each side, until golden brown.
  3. Remove the chicken from the pan and set aside (it will finish cooking later with the rice).
Cook the Rice
  1. In the same pan, add another tablespoon of olive oil.
  2. Sauté the chopped onion for 3-4 minutes until softened.
  3. Add the minced garlic, ground turmeric, and cumin, and cook for another minute until fragrant.
  4. Stir in the rice and toast it for 1-2 minutes, allowing it to absorb the flavors of the spices.
  5. Pour in the chicken broth, season with salt and pepper, and bring the mixture to a boil.
Simmer with the Chicken
  1. Once the rice is boiling, reduce the heat to low.
  2. Nestle the seared chicken thighs back into the rice, cover the pan with a lid, and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  3. If adding peas or raisins, stir them in during the last 5 minutes of cooking.
Garnish and Serve
  1. Once the rice is fully cooked, fluff it with a fork.
  2. Garnish with fresh parsley or cilantro and serve the Turmeric Chicken and Rice hot, with extra lemon wedges on the side for squeezing.

Notes

Nutritional Information (Per Serving - 1 portion of chicken and rice):

  • Calories: 450-500
  • Carbohydrates: 45g
  • Protein: 30g
  • Fat: 18g
  • Saturated Fat: 3g
  • Sodium: 600mg
  • Fiber: 3g
  • Sugar: 2g


Notes/Advice:

  • Additions/Subtractions:
    • For extra richness, stir a pat of butter into the rice just before serving.
    • If you prefer a milder flavor, reduce the amount of turmeric and cumin in the rice.
    • You can also use brown rice, but be sure to adjust the cooking time and liquid accordingly.