Chicken and rice: we eat some variation on the theme at least once a week. This one gets its warm, comforting flavor from 2 of my favorite spices, turmeric and cumin (plus a few others). It’s a one pot meal (wahoo!), makes a lot as-is, and could easily be scaled up or down. I seem to tweak the recipe a little bit every time I make it, so this is the current version. I tried to make it a little more pantry friendly this time, by using canned tomatoes and offering some substitution options. The original calls for a whole chicken cut up, which is not only hard to find these days, but takes quite a bit longer to cook. I also added green beans for veg (because that’s a thing I do) and simplified the long list of garnishes. I’m sure you could use frozen beans here too if you need.

Now for a little disclaimer-usually this turns out just perfect, but once in awhile the rice takes a little too long to cook. Not a big deal really, as you can just keep cooking it. But if you’d rather not take that extra time, here are my tips for avoiding the problem: Rinse the rice really well before using. Place it in a bowl, cover in water, swirl, drain, and keep repeating until the water is clear. Once you start cooking the rice, make sure to keep the burner just hot enough to maintain a simmer, and no hotter. Check the rice before adding the chicken-it should be about halfway cooked. Add more liquid at any point if needed. 1/2 cup of water or so should do it. I hope that doesn’t scare you. I just think a lot depends on the heat of your stove and pan, and I want you to know how to adjust if it doesn’t seem to be cooking just right.

Also, don’t be intimidated by the long ingredient list-it’s mostly just spices! As always, use what you like/have.

Turmeric Chicken and Rice

Recipe by Too Many Spoons

Servings

servings

Cost

Total time

hour

This is one of those recipes where you can prepare your vegetables while other things cook. If you choose, go ahead and leave the listed vegetables whole to start, and I’ll give you cues on when to cut them up below.

Ingredients

2 Tbsp olive oil
1 1/2 lb boneless skinless chicken thighs
salt and pepper
1 onion, chopped
2 cloves garlic, crushed
1″ piece ginger, grated
1 tsp turmeric
1 14.5 ounce can diced tomatoes
1 tsp curry powder
1 tsp cumin
1/2 tsp cinnamon
1 1/2 cups jasmine rice, or basmati, rinsed
2 bay leaves
1 Tbsp fish sauce, or soy sauce
3 1/2 cups chicken broth
12 oz green beans, cut into 1-2″ pieces
For serving: 1 cup plain yogurt, 2 tbsp olive oil, 1 lime cut into wedges, toasted pita

Directions

In a large, deep saute pan or dutch oven, heat the oil over medium high. Season the chicken with salt and pepper, then add to the pan, cooking 3-4 minutes per side. You’re just looking to seal in some flavor, not create a crust, so don’t worry if they’re not golden brown. Light is ok. (Cut the onion, garlic, and ginger while the chicken cooks).
Remove the chicken to a plate.
Add the onion, garlic, ginger, and turmeric to the pot, and cook for 5 minutes, stirring occasionally, until soft.
Add the tomatoes and their juice, curry powder, cumin, cinnamon, and rice to the pan. Stir to coat the rice, letting it get translucent, which takes about 1 minute.
Add the bay leaves, fish sauce, and chicken broth, and bring to a boil. Bring heat down to medium low for a gentle simmer, cover, and cook 10 minutes. (Cut the green beans now).
Add the chicken back to the pot, along with the green beans, then stir, cover, and simmer 15-20 minutes. (Check it at about 10 minutes, and add a little water if the rice looks too dry).
Remove the chicken, cut it into bite size pieces, then return to the pan and give everything a good stir. Continue cooking with the lid partially on for 5 more minutes, or until everything is fully cooked through.
Mix the yogurt with 2 Tbsp olive oil, 1 Tbsp lime juice (from half the lime), and a good sprinkle of sea salt. Serve the chicken and rice in shallow bowls with the yogurt, remaining lime wedges, and toasted pita.