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Turmeric Chicken and Rice

A comforting one-pan meal that combines tender chicken with fragrant turmeric-scented rice, leafy spinach, and a pop of lemon, all in about 30 minutes.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb chicken breast, cut into bite-size pieces sub: thigh meat for more fat and flavor
  • 1 tbsp olive oil sub: avocado oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger sub: 1 tsp ground ginger in a pinch
  • 1 tsp turmeric fresh or ground
  • 1 tsp paprika smoked paprika adds depth
  • 1 cup jasmine or basmati rice, rinsed sub: brown rice — see notes in FAQs for timing
  • 2 cups low-sodium chicken broth or vegetable broth for vegetarian swaps
  • 2 cups fresh spinach kale or swiss chard also work
  • ½ lemon, juice of
  • Salt and black pepper, to taste
  • 2 tbsp Greek yogurt for serving optional — adds creaminess

Instructions

Preparation

  • Heat 1 tbsp olive oil in a large wide pan over medium heat.
  • Add the chicken pieces in a single layer. Cook for 3–4 minutes until lightly browned and just cooked through. Remove to a plate.
  • In the same pan, add the diced onion. Cook for 2–3 minutes until softened.
  • Add minced garlic and grated ginger. Stir for 30–45 seconds until fragrant.
  • Sprinkle in turmeric, paprika, salt, and pepper. Stir to coat the aromatics and bloom the spices.
  • Pour in the rinsed rice. Stir to combine so each grain is coated in the spiced oil.
  • Return the chicken to the pan. Pour in 2 cups chicken broth and stir gently to level. Bring to a low boil.
  • Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Check: rice should be tender and liquid absorbed.
  • Stir in fresh spinach until it wilts. Squeeze lemon juice over the dish and adjust salt and pepper to taste.
  • Serve into bowls and top with a spoonful of Greek yogurt if you like.

Notes

Best served warm with a wedge of lemon and a dollop of yogurt. It pairs well with cucumber-tomato salad, warm naan or pita, and roasted carrots or cauliflower. For storage, keep in an airtight container for up to 4 days in the fridge or freeze in portioned containers for up to 3 months. Reheat gently.