Origin One Pot Turmeric Chicken and Rice

This dish draws inspiration from various South Asian and Middle Eastern one-pot meals, where rice and meat simmer together with vibrant spices to create a cozy, all-in-one comfort food.

Why You’ll Love This Recipe

It’s easy to prepare, uses just one pot (less cleanup!), and combines bright turmeric flavor with tender chicken and perfectly cooked rice. Plus, it’s adaptable — great for busy nights or meal prep!

Also Read : Chicken Orzo Skillet

One Pot Turmeric Chicken and Rice

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1.5 lbs (700g) boneless chicken thighs or breasts, cut into pieces

• 1.5 cups basmati or long-grain rice, rinsed

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1.5 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp paprika or mild chili powder

• 2 cups chicken broth or water

• 3 tbsp cooking oil or ghee

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish

• Optional: 1 cup frozen peas or chopped vegetables

Directions

• Sauté aromatics: Heat oil in a large pot over medium heat. Add onions and cook until soft and translucent. Add garlic and ginger, cooking 1 minute until fragrant.
• Add spices: Stir in turmeric, cumin, paprika, salt, and pepper. Cook for 30 seconds to toast spices.
• Cook chicken: Add chicken pieces and brown on all sides, about 5 minutes.
• Add rice and liquid: Stir in rinsed rice and coat with the spices and chicken. Pour in chicken broth or water. Add peas or veggies if using. Bring to a boil.
• Simmer: Reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid absorbed.
• Rest and fluff: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork.
• Garnish and serve: Sprinkle with fresh cilantro or parsley before serving.

Notes

• Use bone-in chicken for extra flavor but adjust cooking time accordingly.
• Swap chicken broth with vegetable broth for a lighter taste.
• Add a squeeze of lemon juice before serving for a fresh zing.

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

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.