Turmeric Chicken and Rice

This Turmeric Chicken and Rice is a delicious one-pan meal perfect for any weeknight dinner. It comes together quickly and makes for a wholesome and nutritious dish. Loaded with veggies, fresh herbs and spices, it’s super flavorful and one of the best comfort foods you will ever have. 

Turmeric Chicken and Rice 

If you’re looking for an easy one-pan meal that is tasty you’re in the right place. This Turmeric Chicken and Rice is just what you’re looking for. The spices used on this recipe come together and make chicken and rice rich in flavor. 

This Turmeric Chicken and Rice makes for a perfect easy to make weeknight meal. You only need one-pan and it comes together in less than 40 minutes. If you do a little food prep ahead of time it will take even less time. It’s so delicious and comforting which is what we all need after a long and hectic day. 

This rice has a great mix of veggies, fresh spices, herbs, and chicken. It calls for both fresh and ground turmeric which makes both the flavor and colors to really pop up in this dish. 

Sauté your veggies with the fresh spices and herbs. Then add the rice to get it nice and toasted. The smell at this point is incredible! Add the chicken and peas and allow it to simmer a bit longer and you have a complete balanced, nutritious and tasty meal. 

Ingredients needed to make Turmeric Chicken and Rice:

• Chicken Thighs– Boneless and skinless. 
• Aromatics– Turmeric root, ginger root, yellow onion, garlic. 
• Spices– Ground turmeric, cumin, paprika. 
• Vegetables– Carrots and frozen peas. 
• White Jasmine Rice– Or any long grain rice. 
• Olive oil– For cooking 
• Chicken Broth– I like to use low-sodium. You can also use vegetable broth. 

Equipment needed to make Turmeric Chicken and Rice:

• Large Heavy bottom pan with Lid– Or a large heavy bottom pot with a lid.

How to Make Turmeric Chicken and Rice:

• Step 1– Pat chicken thighs dry and chop your chicken into bite sizes. Sprinkle with salt and pepper to taste. 
• Step 2– Place a large pan on stovetop and bring to a heat on medium-high. Drizzle with 1 tablespoon avocado oil and bring to a heat. Toss in chicken and stir until it starts to brown. It should take about 7-8 minutes stirring occassionally making sure it browns evenly on every side. Remove chicken from pan and set aside. 
• Step 3– While chicken is browning prep the rest of your ingredients; thinly dice onion, mince garlic, peel and dice carrots, peel and grate ginger and turmeric. 
• Step 4– Drizzle remaining tablespoon of avocado oil on same heated pan. Bring back to a heat on medium-high. Toss onion and garlic and sauté until onion becomes translucent, about 2-3 minutes. Toss in carrots sauté until carrots begin to soften, about 3-5 minutes. Stir in fresh turmeric and ginger, sprinkle cumin, pink sea salt, ground turmeric, paprika, and black pepper. 
• Step 5– Toss in rice and stir continuously until it begins to toast, about 1 minute. Pour in broth and bring to a boil. Once broth starts to boil, add cooked chicken back in and cover your pan. 
• Step 6– Bring heat down to low and allow to simmer for 18 minutes. Toss in frozen peas and cover again and allow to simmer for another 2 minutes. Give rice a toss making sure everything is well mixed together. 
• Step 7– Garnish rice with fresh lemon and cilantro if desired. Serve and enjoy!

Tips and Substitutions:

1. Use a large pan with a lid- You want to use a large pan that is at least 15-20 inches and that it has a lid so that rice can cook through.
2. Use long grain rice- This kind of rice doesn’t clump up and is less likely to get mushy.
3. Rinse your rice before cooking- This will reduce the starch in it and will make for a more sturdy and less mushy rice.
4. Add more veggies- The more veggies the better, cauliflower or broccoli are great additions to this rice.
5. Substitute chicken thighs for breasts- Thighs have more flavor but use what you have and if you have chicken breasts or prefer them, you can use those too.

How to serve Turmeric Chicken and Rice:

This turmeric chicken and rice makes for a well rounded and complete meal. It’s rich with protein, complex-carbs, fiber, and more. You don’t really need to add anything else or serve with any other sides. I do like to garnish with some fresh parsley and lemon wedges. You can also add some hot sauce for a nice kick.

Variations:

1. Make vegan– Omit chicken and use vegetable broth instead of chicken broth for a vegan friendly version. You can also use tofu for more protein as a substitute for chicken. 
2. Add more veggies– Cauliflower, broccoli, mushrooms, zucchini, baby spinach or kale are all great vegetables to add to this rice. 
3. Make creamy– For a more creamy turmeric chicken and rice, substitute 1 cup of broth for 1 cup of unsweetened coconut milk.

Turmeric Chicken and Rice FAQ’s:

Is it good to put turmeric in rice?

Yes. Turmeric is great for adding to rice. Not only does it add flavor and color to your rice, it also adds anti-inflammatory properties. Adding more of a nutritional value to your rice. 

What spices go with turmeric?

Turmeric is a very potent, earthy spice. It pairs well with other bold spices and herbs such as cumin, cloves, black pepper, and mustard seeds. Black pepper is a spice you should always pair up with turmeric. As black pepper helps your body absorb all the nutrients and health benefits turmeric has to offer. 

Can I omit the chicken in this rice?

Yes. You can omit chicken from this recipe and make it vegan and vegetarian friendly. You can also swap for tofu or simply add more veggies like cauliflower and broccoli. 

Can I use brown rice?

You can certainly use brown rice as a substitute for jasmine rice. Just make sure you adjust cooking time accordingly as brown rice takes longer to cook. Brown rice usually takes twice as long as white rice to cook through. 

What do you do with fresh turmeric?

Fresh turmeric is super versatile and always adds nutritional value to your foods. Fresh turmeric is great to add to your teas, juices, and smoothies. It’s also great to add to other foods like rice, chicken, veggies, curries, stews, and soups. Not only does it add more flavor, turmeric is natural way to add naturally coloring to your foods too. 

Include Turmeric in your daily diet with these recipes:

• Golden Milk Latte Overnight Oats 
• Easy Stovetop Golden Milk Latte 
• Feel Better Chicken Soup

Meal Prepping it:

This Turmeric Chicken and Rice is simple enough to make and comes together pretty quickly. However, there are always steps you can take to make any meal even faster to make. 

For this recipe chop up your veggies, peel and grate ginger and turmeric ahead of time and store in the fridge. Measure out your frozen peas and keep them in the freezer aside. Measure out your spices and rice and keep them in small containers. Then the night you’re ready to make this meal everything is prepped and all you have to do is cook everything. 

How to store and reheat Turmeric Chicken and Rice:

Place any leftover Turmeric Chicken and Rice in an airtight container. Keep refrigerated for up to 3-4 days. Reheat in the microwave or on stovetop. 

Can Turmeric Chicken and Rice be frozen?

Yes. Turmeric Chicken and Rice can be frozen. Place in a freezer friendly container. I would suggest freezing in batches of 1-2 cups. Depending on how much rice you think you would consume at a time. This way, you only have to thaw-out what you need and not the whole thing at once. To defrost, place in the fridge overnight to thaw-out. Reheat the next day on stovetop or microwave.

Like this Turmeric Chicken and Rice? You may also like these other chicken recipes:

• Instant Pot Cajun Chicken and Rice
• Honey-Mustard Chicken and Potatoes
• Orange Rosemary Chicken
• Easy Chicken Fried Rice
• Gluten-Free Chicken Teriyaki
• Cilantro Lime Chicken Fajitas
• Balsamic Chicken with Herbed Roasted Potatoes

Print

Turmeric Chicken and Rice

This Turmeric Chicken and Rice is a delicious one-pan meal perfect for any weeknight dinner. It comes together quickly and makes for a wholesome and nutritious dish. Loaded with veggies, fresh herbs and spices, it’s super flavorful and one of the best comfort foods you will ever have. 

Course Main Course

Cuisine American, Indian

Keyword Turmeric Chicken and Rice

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 6 servings

Calories 285 kcal

Author Angelica Arias

Ingredients

• 2 tbsp avocado oil (divided)
• 1-1.5 lbs chicken thighs (boneless and skinless)
• 1 yellow onion
• 5 garlic cloves
• 1 large carrot
• 1 tsp fresh grated turmeric
• 1/2 tsp fresh grated ginger
• 1/2 tsp ground turmeric
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1 tsp pink sea salt (plus more to season chicken if desired)
• 1/2 tsp black pepper (plus more to season chicken if desired)
• 1 cup white jasmine rice
• 1/2 cup frozen peas
• 2 cups chicken or vegetable broth
• fresh lemon and cilantro for garnish

Instructions

1. Pat chicken thighs dry and chop your chicken into bite sizes. Sprinkle with salt and pepper to taste. 

2. Place a large pan on stovetop and bring to a heat on medium-high. Drizzle with 1 tablespoon avocado oil and bring to a heat. Toss in chicken and stir until it starts to brown. It should take about 7-8 minutes stirring occassionally making sure it browns evenly on every side. Remove chicken from pan and set aside.

3. While chicken is browning prep the rest of your ingredients; thinly dice onion, mince garlic, peel and dice carrots, peel and grate ginger and turmeric.

4. Drizzle remaining tablespoon of avocado oil on same heated pan. Bring back to a heat on medium-high. Toss onion and garlic and sauté until onion becomes translucent, about 2-3 minutes. Toss in carrots sauté until carrots begin to soften, about 3-5 minutes. Stir in fresh turmeric and ginger, sprinkle cumin, pink sea salt, ground turmeric, paprika, and black pepper.

5. Toss in rice and stir continuously until it begins to toast, about 1 minute. Pour in broth and bring to a boil. Once broth starts to boil, add cooked chicken back in and cover your pan.

6. Bring heat down to low and allow to simmer for 18 minutes. Toss in frozen peas and cover again and allow to simmer for another 2 minutes. Give rice a toss making sure everything is well mixed together.

7. Garnish rice with fresh lemon and cilantro if desired. Serve and enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Use a large pan with a lid- You want to use a large pan that is at least 15-20 inches and that it has a lid so that rice can cook through.
   2. Use long grain rice- This kind of rice doesn’t clump up and is less likely to get mushy.
   3. Rinse your rice before cooking- This will reduce the starch in it and will make for a more sturdy and less mushy rice.
   4. Add more veggies- The more veggies the better, cauliflower or broccoli are great additions to this rice.
   5. Substitute chicken thighs for breasts- Thighs have more flavor but use what you have and if you have chicken breasts or prefer them, you can use those too.

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Nutrition Facts

Turmeric Chicken and Rice

Amount per Serving

Calories

285

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Cholesterol

 

72

mg

24

%

Sodium

 

489

mg

21

%

Potassium

 

408

mg

12

%

Carbohydrates

 

31

g

10

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

20

g

40

%

Vitamin A

 

1854

IU

37

%

Vitamin C

 

8

mg

10

%

Calcium

 

37

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

 **Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.