One-Pot Turmeric Chicken and Rice Dinner

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper (optional)
• 1 cup basmati rice, rinsed
• 2 cups chicken broth
• 1/2 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. 1.Sear the Chicken

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear chicken until browned on all sides. Remove chicken from pot and set aside.

2. 2.Sauté Aromatics

   Add onion to the pot and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.

3. 3.Add Spices and Rice

   Stir in turmeric, cumin, and cayenne pepper (if using). Cook for 30 seconds, until fragrant. Add rice and stir to coat.

4. 4.Combine and Simmer

   Pour in chicken broth and bring to a boil. Return chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed.

5. 5.Finish and Serve

   Stir in frozen peas. Cover and let sit for 5 minutes to heat through. Fluff rice with a fork. Garnish with fresh cilantro and serve.

Nutritional Information

Equipment

• Large pot or Dutch oven

Tips

• For a richer flavor, use bone-in, skin-on chicken thighs.
• Add other vegetables like carrots, bell peppers, or spinach.
• Adjust the amount of cayenne pepper to your spice preference.
• Make sure to rinse the rice well before cooking to remove excess starch.

Frequently Asked Questions