Chicken with Turmeric Rice

4.88 from 8 votes

Chicken with Turmeric Rice

This Chicken with Turmeric Rice is the perfect super easy weeknight dinner! It's family-friendly and on the table in 30 minutes!

Course Dinner, Main Course

Cuisine American, Easy, Indian, Weeknight Meal

Keyword Easy One Pan Chicken with Turmeric Rice

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 515kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

2 teaspoons olive oil
6 chicken thighs (bone in, skin on) use boneless, skinless if desired
salt and pepper
1/2 teaspoon garlic powder
1 onion diced
2 cloves garlic minced
2 teaspoons turmeric powder
1 1/4 cups long grain white rice
4 cups chicken stock we use low fat, low sodium
fresh cilantro or parsley for garnish

US Customary - Metric

Instructions

Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Season the chicken thighs with salt, pepper, and garlic powder on both sides.
Add the chicken to the skillet and brown on both sides until golden. Don't worry about cooking the chicken through at this stage - just focus on getting that crispy brown crust on the outside.
Remove the chicken to a plate once it's browned and set aside.
Add the onion and garlic to the skillet, and turn the heat to medium.
Saute the onions and garlic until the onions begin to soften. Add the turmeric and rice and stir everything together well, letting the rice toast just a little bit.
Add the chicken stock and stir well to combine. Turn off the heat under the skillet.
Nestle the chicken pieces into the liquid-y rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit.
Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165 Fahrenheit (75 degrees Celsius) and the rice is cooked.
Serve with a sprinkling of freshly chopped cilantro or parsley for freshness, and serve with a side salad or some veggies.

Notes

Optional: Cover the pan with a lid or tin foil about half way through the cooking process for extra soft rice. The chicken skin won't brown as well, but if you're against any crunchy bits in your rice (we love them!) you will want to be sure to do this!

Storage Instructions

Store the chicken and rice in an airtight container in the fridge for up to 3 days.

Make Ahead Instructions

The chicken and turmeric rice can be made ahead of time. Store it in airtight containers in the fridge until ready to use (up to 3 days) and reheat slowly on the stovetop or microwave.

Nutrition