One-Pot Turmeric Chicken and Rice
This turmeric chicken and rice is the kind of recipe that makes weeknight cooking easy. Juicy chicken thighs are seared until golden, then simmered on a bed of fragrant rice. Capsicum, zucchini, and spinach are stirred through to make it a complete meal in one pot. It’s hearty, comforting, and all comes together with minimal effort.
Serves
3
Prep time
15 minutes
Cooking time
35 minutes
Ingredients
- ½ brown onion, diced
- 3 garlic cloves, finely chopped
- 1 green capsicum, diced
- ½ zucchini, diced
- 1½ cups (300 g) jasmine or basmati rice
- 3 cups chicken stock
- 2 cups baby spinach leaves
For the Chicken Marinade:
- 5–6 bone-in chicken thigh cutlets, skin on (about 1.2 kg)
- 2 tbsp olive oil (divided)
- 1 tbsp dried herbs (oregano, thyme, or Italian mix)
- 1 tbsp sweet paprika
- 1½ tsp ground turmeric
- ½ tsp onion powder
- Salt & black pepper, to taste
To serve:
- Fresh parsley, finely chopped
Directions
- Pat chicken dry with paper towel. In a bowl, combine dried herbs, paprika, turmeric, onion powder, salt, and pepper. Rub the mixture all over the chicken with 1 tbsp olive oil.
- Heat remaining oil in a large, deep pot over medium-high heat. Sear chicken skin-side down for 3–4 minutes per side until golden. Remove and set aside.
- In the same pot, add onion and garlic. Cook for 2–3 minutes until softened. Stir in capsicum and zucchini, cooking for another 2 minutes.
- Stir in the rice and cook for 1–2 minutes, letting it absorb the flavours.
- Pour in chicken stock. Stir well, scraping up any browned bits from the bottom of the pot.
- Place chicken back into the pot, skin-side up, along with any juices. Bring to a simmer, then reduce heat to low. Cover with a lid and cook for 25–30 minutes, until rice is tender and chicken is cooked through.
- Remove chicken briefly. Stir spinach into the rice until just wilted. Nestle chicken back on top.
- Turn off the heat, cover, and let rest for 5 minutes. Fluff rice and scatter parsley.
Ingredients
- ½ brown onion, diced
- 3 garlic cloves, finely chopped
- 1 green capsicum, diced
- ½ zucchini, diced
- 1½ cups (300 g) jasmine or basmati rice
- 3 cups chicken stock
- 2 cups baby spinach leaves
For the Chicken Marinade:
- 5–6 bone-in chicken thigh cutlets, skin on (about 1.2 kg)
- 2 tbsp olive oil (divided)
- 1 tbsp dried herbs (oregano, thyme, or Italian mix)
- 1 tbsp sweet paprika
- 1½ tsp ground turmeric
- ½ tsp onion powder
- Salt & black pepper, to taste
To serve:
- Fresh parsley, finely chopped
Directions
- Pat chicken dry with paper towel. In a bowl, combine dried herbs, paprika, turmeric, onion powder, salt, and pepper. Rub the mixture all over the chicken with 1 tbsp olive oil.
- Heat remaining oil in a large, deep pot over medium-high heat. Sear chicken skin-side down for 3–4 minutes per side until golden. Remove and set aside.
- In the same pot, add onion and garlic. Cook for 2–3 minutes until softened. Stir in capsicum and zucchini, cooking for another 2 minutes.
- Stir in the rice and cook for 1–2 minutes, letting it absorb the flavours.
- Pour in chicken stock. Stir well, scraping up any browned bits from the bottom of the pot.
- Place chicken back into the pot, skin-side up, along with any juices. Bring to a simmer, then reduce heat to low. Cover with a lid and cook for 25–30 minutes, until rice is tender and chicken is cooked through.
- Remove chicken briefly. Stir spinach into the rice until just wilted. Nestle chicken back on top.
- Turn off the heat, cover, and let rest for 5 minutes. Fluff rice and scatter parsley.
Helpful Tips
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of stock or water to loosen the rice.
- Freezer: Freeze portions in airtight containers for up to 2 months. Defrost overnight in the fridge before reheating.
Substitutions
- Veggies: Use carrots, peas, or corn
- Rice: Jasmine or basmati are best, but medium-grain works too.
Serving Suggestions
Watch How to Make It
Related Recipes
Balanced Bowls
One-Pan / One-Pot
Weeknight dinners
Dinner
Chicken
High-protein meals