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Turmeric Chicken and Rice Recipe

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4.4 from 132 reviews

This Anti-Inflammatory Turmeric Chicken & Rice recipe is a wholesome and flavorful one-pan meal featuring tender chicken breast, fragrant spices, and nutritious spinach. Combined with turmeric’s known anti-inflammatory properties and the comforting texture of jasmine or basmati rice simmered in chicken broth, this dish offers a balanced and nourishing dinner option that can be enjoyed throughout the week. A touch of lemon juice adds brightness, while optional Greek yogurt adds creaminess and a protein boost.

Ingredients

Chicken and Spices

  • 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 Broth

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

Vegetables and Garnish

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

Instructions

  1. Cook the Chicken: Heat olive oil in a large pan over medium heat. Add the chicken pieces and cook until they are lightly browned on all sides and cooked through, ensuring no pink remains inside.
  2. Sauté Aromatics: Add the diced onion, minced garlic, and grated ginger to the pan with the chicken. Stir continuously until the onions are softened and the garlic and ginger become fragrant, about 2-3 minutes.
  3. Add Spices: Sprinkle turmeric, paprika, salt, and black pepper over the chicken and aromatics. Stir thoroughly so that the chicken and vegetables are evenly coated with the spices.
  4. Mix in Rice: Pour the rinsed jasmine or basmati rice into the pan and stir well to combine it with the chicken and spices evenly, allowing the rice to toast slightly for about a minute.
  5. Add Broth and Simmer: Pour in the low sodium chicken broth, ensuring the rice is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and cook for approximately 15 minutes, or until the rice is tender and the liquid is fully absorbed.
  6. Add Spinach: Once the rice is cooked, stir in the fresh spinach leaves. Continue stirring until the spinach has wilted and is fully incorporated into the rice and chicken mixture.
  7. Finish with Lemon and Seasoning: Squeeze the juice of half a lemon over the dish to add brightness. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve: Spoon the turmeric chicken and rice into bowls. Optionally, top each serving with a dollop of Greek yogurt for added creaminess and protein.

Notes

  • For a spicier kick, add a pinch of cayenne pepper along with the turmeric and paprika.
  • Using low sodium chicken broth helps control salt content but adjust seasoning accordingly.
  • Greek yogurt can be substituted with dairy-free yogurt to make this dish lactose-free.
  • Ensure rice is well rinsed to remove excess starch and prevent clumping.
  • Leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of broth or water.

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