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Skillet Turmeric Chicken and Rice

Flavor-packed turmeric chicken thighs, sautéed aromatics, and coconut rice all made in one skillet.

Course Main Course
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • Juice from 1 lemon
  • 1 ½ tsp curry powder
  • ¾ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Kosher salt
  • Freshly cracked black pepper, to taste
  • 1 tbsp olive oil
  • 1 bunch green onions, whites removed and thinly sliced
  • 4 cloves garlic, minced
  • 1-inch thumb ginger, peeled and minced
  • 1 ½ cups short grain white rice
  • 2 cups low-sodium chicken broth
  • 1-13.5 oz can light coconut milk
  • 1 cup green peas
  • To serve: more chopped green onion, fresh cilantro, yogurt

Instructions

  1. Add chicken thighs to a large bowl. Toss with spices, lemon juice, 3/4 tsp kosher salt and several turns of black pepper. Marinate at room temperature for 20 minutes or overnight in the fridge for maximum flavor. 

  2. Preheat oven to 400°F. 

  3. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Arrange chicken thighs in pan and cook until golden brown on each side. Transfer chicken to a plate and set aside. 

  4. Add remaining 1 tbsp oil to pan. Add green onion, garlic, and ginger and cook for 1-2 minutes until aromatic. Stirring frequently to prevent burning. Stir in rice and toast for 1-2 minutes until light golden brown.

  5. Stir in broth, coconut milk, peas, and 1/2 tsp more kosher salt or to taste. Bring to a boil, arrange chicken in rice, cover, and transfer to the oven to bake for 22-25 minutes until chicken is cooked through.

  6. Serve with fresh green onion, cilantro, and yogurt.