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Turmeric Chicken and Rice Recipe

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5 from 119 reviews

A wholesome and flavorful one-pan meal featuring tender chicken breast cooked with turmeric, paprika, and fresh ginger, combined with fragrant jasmine or basmati rice, spinach, and a zesty lemon finish. This anti-inflammatory dish is quick to prepare and perfect for a nutritious, comforting dinner.

Ingredients

Chicken and Seasonings

  • 1 lb chicken breast, cut into bite-size pieces
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • Salt and black pepper, to taste

Rice and Liquids

  • 1 cup jasmine or basmati rice, rinsed
  • 2 cups low sodium chicken broth

Veggies and Garnish

  • 2 cups fresh spinach
  • Juice of ½ lemon
  • 2 tbsp Greek yogurt for serving (optional)

Instructions

  1. Cook Chicken: Heat olive oil in a large pan over medium heat. Add the bite-sized chicken pieces and cook until lightly browned and fully cooked through, about 5-7 minutes.
  2. Sauté Aromatics: Add the diced onion, minced garlic, and grated fresh ginger to the pan. Stir continuously and cook until they become softened and fragrant, about 3-4 minutes.
  3. Add Spices: Sprinkle the turmeric, paprika, salt, and black pepper over the chicken mixture. Stir well to evenly coat the chicken and aromatics with the spices.
  4. Add Rice: Pour in the rinsed jasmine or basmati rice and stir to combine it thoroughly with the spiced chicken and aromatics.
  5. Add Broth and Simmer: Pour in the low sodium chicken broth, ensuring the rice is submerged. Increase the heat to bring the mixture to a gentle boil. Then reduce the heat to low, cover the pan with a lid, and let it cook for about 15 minutes until the rice is tender and the liquid is absorbed.
  6. Wilt Spinach: Remove the lid and stir in the fresh spinach leaves. Continue to stir until the spinach is wilted and incorporated into the rice, about 1-2 minutes.
  7. Add Lemon and Adjust Seasoning: Squeeze the juice of half a lemon over the dish and taste to adjust salt and pepper if needed.
  8. Serve: Scoop the turmeric chicken and rice into bowls and top with 2 tablespoons of Greek yogurt if desired for added creaminess and tang.

Notes

  • Rinsing the rice helps prevent it from becoming too sticky.
  • Use low sodium chicken broth to control the salt level in the dish.
  • For a spicier kick, add a pinch of cayenne pepper or chili flakes with the turmeric and paprika.
  • Greek yogurt is optional but adds a creamy texture and cools down the spices.
  • This dish reheats well and is great for meal prep.
  • Adjust the amount of lemon juice according to your taste preference.

Find it online: https://mealsbykate.com/turmeric-chicken-and-rice-recipe/