This vibrant one-pot turmeric chicken and rice is my go-to for weeknights. Juicy, spice-rubbed chicken rests on a bed of fragrant coconut rice, finished with tangy-sweet pickled red onions and fresh cilantro. I love how the flavors come together, warming me from the inside out while keeping cleanup minimal.
Why You’ll Love This Recipe
I enjoy this recipe because it’s family-friendly—everyone at the table finds it comforting and flavorful. I can cook the entire meal in one pan, which saves me time and reduces the dishes to wash. It’s nutritious, packed with protein and wholesome ingredients, and it gives a fresh twist to classic comfort food. I also appreciate that it’s freezer-friendly, making it perfect for meal prep or busy nights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 red onion, very thinly sliced
2 Tbsp. red wine vinegar
1 tsp. ground sumac
1 1/2 tsp. kosher salt, divided
1.5 lbs. boneless, skinless chicken thighs
2 Tbsp. fresh lemon juice
1 1/2 tsp. ground turmeric
1 tsp. ground coriander
1/2 tsp. black pepper
2 Tbsp. extra-virgin olive oil
1 cup thinly sliced scallions (green onion)
3 to 4 garlic cloves, minced
2 Tbsp. minced fresh ginger
1 1/2 cups short-grain white rice (such as sushi rice)
1 3/4 cups chicken broth
1 (13.5-oz.) can lite coconut milk
Fresh cilantro leaves for garnish
Directions
Prepare sumac-pickled red onions by mixing onions, red wine vinegar, sumac, and 1/4 tsp. salt in a bowl. Massage the mixture and let it sit while preparing the rest, tossing occasionally.
Marinate chicken thighs in lemon juice, turmeric, coriander, 3/4 tsp. salt, and black pepper at room temperature for 15–20 minutes.
Preheat the oven to 375ºF.
Heat olive oil in a large oven-safe skillet over medium heat. Add chicken and cook for 5 minutes on one side until golden, flip, and cook 1–2 more minutes. Remove chicken to a plate.
Add scallions, garlic, and ginger to the skillet; cook for 2 minutes until aromatic. Stir in rice and toast for 1 minute.
Pour in chicken broth, coconut milk, and remaining 1/2 tsp. salt; bring to a boil. Arrange chicken on top, cover, and bake in the oven for 25 minutes.
Scatter pickled onions and garnish with fresh cilantro before serving.
I like adding half a cup of frozen peas or a handful of baby spinach for extra veggies. For a lower-fat version, I sometimes swap coconut milk with almond or cashew milk. If I want heat, I add chili flakes, Sriracha, or chili paste when stirring the rice.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I gently rewarm them on the stovetop over medium-low heat or in the microwave. For longer storage, I freeze the dish in an airtight container for up to 3 months, thawing overnight in the fridge before reheating.
FAQs
What type of rice works best?
I prefer short-grain white rice like sushi rice because it cooks faster and gives a slightly stickier texture that blends well with the chicken and coconut milk.
Can I make this recipe vegetarian?
Yes, I swap the chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.
Can I meal prep this recipe?
Absolutely. I make a batch, store individual portions in airtight containers, and reheat during the week.
Can I add more vegetables?
I often add peas, spinach, or zucchini when cooking the rice for extra color and nutrition.
How do I make it spicier?
I stir in chili flakes, hot sauce, or chili paste while cooking the rice, or top individual servings with spicy kimchi.
Conclusion
I love this one-pot turmeric chicken and rice for its ease, flavor, and versatility. It’s a complete meal that warms me up, feeds my family happily, and leaves my kitchen almost spotless. Whether I’m cooking for a weeknight dinner or meal prepping, this recipe is always a win.
A comforting one-pot dish featuring turmeric-spiced chicken thighs baked over fragrant coconut rice, topped with tangy sumac-pickled red onions and fresh cilantro for a bright, flavorful finish.
Ingredients
1/2 red onion, very thinly sliced
2 tablespoons red wine vinegar
1 teaspoon ground sumac
1 1/2 teaspoons kosher salt, divided
1.5 lbs boneless, skinless chicken thighs
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 cup thinly sliced scallions
3 to 4 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 1/2 cups short-grain white rice
1 3/4 cups chicken broth
1 (13.5 oz) can lite coconut milk
Fresh cilantro leaves for garnish
Instructions
In a bowl combine sliced red onion, red wine vinegar, sumac, and 1/4 teaspoon salt. Massage gently and set aside to pickle while preparing the rest of the dish.
In another bowl mix chicken thighs with lemon juice, turmeric, coriander, 3/4 teaspoon salt, and black pepper. Let marinate for 15–20 minutes at room temperature.
Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet over medium heat.
Add the marinated chicken thighs and cook for about 5 minutes on one side until golden.
Flip the chicken and cook another 1–2 minutes, then transfer the chicken to a plate.
In the same skillet add scallions, garlic, and ginger and sauté for about 2 minutes until fragrant.
Stir in the rice and toast it for about 1 minute.
Pour in chicken broth, coconut milk, and the remaining 1/2 teaspoon salt and bring the mixture to a gentle boil.
Arrange the chicken thighs on top of the rice mixture.
Cover the skillet and transfer it to the oven.
Bake for 25 minutes until the rice is tender and the chicken is fully cooked.
Remove from the oven and top with pickled red onions and fresh cilantro.
Serve warm directly from the skillet.
Notes
Short-grain rice works best for a slightly creamy and cohesive texture.
Add vegetables such as peas, spinach, or zucchini to the rice for extra nutrition.
For more heat, add chili flakes or hot sauce while cooking the rice.
The dish freezes well for up to 3 months in airtight containers.
Leftovers can be reheated gently with a splash of broth to restore moisture.
