Turmeric Chicken and Rice
A quick and comforting one-pan dish featuring chicken, turmeric, and fresh spinach, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 lb chicken breast, cut into bite-size pieces about 3–4 small breasts
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger about a 1-inch piece
- 1 tsp turmeric
- 1 tsp paprika
- 1 cup jasmine or basmati rice, rinsed
- 2 cups low-sodium chicken broth
- 2 cups fresh spinach, loosely packed
- ½ medium lemon, juiced
- to taste salt and black pepper
- 2 tbsp Greek yogurt for serving optional
Instructions
Cooking the Chicken
- Heat 1 tbsp olive oil in a large pan over medium heat. Add the chicken pieces in a single layer. Cook until lightly browned and cooked through, about 5–7 minutes. Remove the chicken to a plate.
Sautéing Aromatics
- In the same pan, add the diced onion. Sauté for 3–4 minutes until softened. Add the minced garlic and grated ginger and cook for 30–45 seconds until fragrant.
- Sprinkle the turmeric, paprika, salt, and pepper over the aromatics. Stir to bloom the spices for 20–30 seconds.
Cooking the Rice
- Pour in the rinsed rice and stir so each grain is coated with the spice mixture. This step toasts the rice slightly and deepens the flavor.
- Return the chicken to the pan. Pour in 2 cups of low-sodium chicken broth and bring to a gentle boil, ensuring the rice is submerged.
- Reduce heat to low, cover the pan, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid too often.
Adding Spinach and Finishing
- Remove the lid and stir in 2 cups of fresh spinach until wilted. Squeeze the juice of ½ lemon over the dish and taste for seasoning; add salt and pepper as needed.
- Spoon into bowls and top with 2 tbsp of Greek yogurt if desired.
Notes
Refrigerate leftovers for 3–4 days in airtight containers. This dish can be reheated with a splash of water or broth over medium-low heat.