Origin One Pot Turmeric Chicken and Rice

Turmeric-infused rice dishes are common in many global cuisines, particularly in Indian and Middle Eastern cooking. The combination of turmeric, chicken, and rice is inspired by traditional dishes like Biryani and Middle Eastern Pilaf. The earthy, slightly peppery taste of turmeric complements the rich flavors of slow-cooked chicken and aromatic rice.

What I Love About This Recipe

This dish is not just delicious but also incredibly easy to make. Cooking everything in one pot means less cleanup while allowing the flavors to blend perfectly. The anti-inflammatory properties of turmeric, combined with the heartiness of chicken and rice, make it a great meal for both weeknights and special occasions. The aromatic spices create a rich, comforting dish that pairs well with yogurt or a fresh salad.

Also Read : Crockpot Buffalo Chicken Chili

One Pot Turmeric Chicken and Rice

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

480

kcal

Ingredients

• 2 tablespoons olive oil or butter

• 500g bone-in, skin-on chicken thighs (or boneless for faster cooking)

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon turmeric powder

• ½ teaspoon cumin powder

• ½ teaspoon coriander powder

• 1 teaspoon paprika (optional, for added depth)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 cup basmati rice (rinsed and drained)

• 2 cups chicken broth (or water)

• ½ teaspoon garam masala (optional, for warmth)

• ½ cup peas or chopped carrots (optional)

• Juice of half a lemon

• Fresh cilantro or parsley for garnish

Directions

• Heat olive oil in a large deep skillet or pot over medium heat.
• Season chicken with salt, pepper, turmeric, cumin, coriander, and paprika.
• Sear chicken skin-side down until golden brown (about 3-4 minutes per side). Remove and set aside.
• In the same pot, sauté onions until soft, then add garlic and cook for 1 minute.
• Stir in rinsed basmati rice and toast for 1-2 minutes until fragrant.
• Pour in chicken broth and stir in garam masala. Bring to a simmer.
• Return seared chicken to the pot, skin-side up. Cover and reduce heat to low.
• Cook for 25 minutes until the rice is tender and the chicken is fully cooked.
• Remove from heat, let it rest for 5 minutes, then fluff the rice with a fork.
• Squeeze lemon juice over the top and garnish with fresh cilantro or parsley.

Notes

• Use bone-in chicken thighs for extra flavor.
• Substitute brown rice but adjust cooking time to 40-45 minutes.

The post One Pot Turmeric Chicken and Rice appeared first on RecipeWikki.

Origin of Chicken Piquant

The word “piquant” means sharp or spicy in taste, and this dish gets its name from the zesty combination of vinegar, tomatoes, and spices. While it has French and Cajun influences, variations of this recipe can be found in Caribbean and Southern cuisine, where bold flavors reign.

What I Love About This Recipe

This dish is quick to prepare, packed with flavor, and needs only a handful of ingredients. The tangy, slightly spicy sauce pairs perfectly with rice, pasta, or crusty bread. Plus, it’s a one-pan meal, making cleanup easy!

Quick and Easy Chicken Piquant

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

242

kcal

Ingredients

• 500g boneless chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 bell pepper, chopped

• 1 green chili, finely chopped (optional, for heat)

• 2 tbsp white vinegar or apple cider vinegar

• 1 cup tomato puree (or crushed tomatoes)

• 1 tbsp tomato paste

• 1 tsp sugar (to balance acidity)

• ½ cup chicken broth or water

• 1 tsp Worcestershire sauce

• ½ tsp paprika

• ½ tsp cayenne pepper (adjust to taste)

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• 1 tsp dried oregano

• ½ tsp thyme

• 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Directions

• Heat olive oil in a pan over medium heat.
• Add onions, garlic, and bell pepper. Sauté until softened, about 3-4 minutes.
• Add the green chili (if using) and cook for another minute.
• Add the chicken pieces, season with salt, black pepper, paprika, and cayenne pepper.
• Sear the chicken for 3-5 minutes until lightly browned.
• Stir in the tomato puree, tomato paste, and sugar.
• Pour in the vinegar, Worcestershire sauce, and chicken broth.
• Add oregano and thyme, then mix well.
• Bring the mixture to a simmer and let it cook for 10-12 minutes, stirring occasionally.
• Allow the sauce to thicken, ensuring the chicken is fully cooked.
• Sprinkle fresh parsley or cilantro on top.
• Serve hot with steamed rice, pasta, or crusty bread.

Notes

• Leftovers taste even better the next day as the flavors deepen.
• For a milder version, reduce or omit the cayenne pepper and green chili.

The post Quick and Easy Chicken Piquant appeared first on RecipeWikki.