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.
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
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Pat chicken thighs dry and chop your chicken into bite sizes. Sprinkle with salt and pepper to taste.
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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.
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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.
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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.
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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.
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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.
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Garnish rice with fresh lemon and cilantro if desired. Serve and enjoy!
Recipe Notes
Tips and Substitutions:
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- 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.
- Use long grain rice- This kind of rice doesn't clump up and is less likely to get mushy.
- Rinse your rice before cooking- This will reduce the starch in it and will make for a more sturdy and less mushy rice.
- Add more veggies- The more veggies the better, cauliflower or broccoli are great additions to this rice.
- 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.