0 from 9 votes
One Pan Chicken and Turmeric Rice
This One Pan Chicken and Turmeric Rice is made using classic Asian flavors. The chicken is tender and the rice is so fragrant with beautiful yellow color thanks to turmeric and a secret ingredient. Incredibly delicious and healthy!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 3 people
Calories: 632 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
For the Chicken
- 1.5 lbs bone-in chicken thighs
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons fish sauce
- 1 tablespoon lime juice
- 2 garlic cloves, grated
- 1/2 teaspoon five spice powder
- olive oil
For the Rice
- 1 shallot, minced
- 2 garlic cloves, minced
- 3/4 cup rice
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 3/4 cup chicken stock (low sodium)
- 3/4 cup water
- 4-5 kaffir lime leaves
- black pepper
- cilantro, roughly chopped (for garnishing)
Instructions
- Preheat oven to 350F.
- Add all ingredients for the chicken in a mixing bowl and mix thoroughly. If you have time, marinate for 20-30 minutes or longer for tastier results. If not, continue to the next step.
- Place a heavy bottomed pan over medium heat. Add a little oil and place the chicken skin side down, sear for a few minutes until golden. Flip and sear the other side for a couple of minutes or until golden. Remove from pan.
- If there is too much fat in the pan, discard and leave just enough to coat the bottom of the pan. Add shallot and sauté until fragrant. Add garlic and sauté for a few seconds until fragrant. Add rice, turmeric powder and salt, stir quickly to coat the rice with turmeric powder.
- Add chicken stock and water to the pan. Tear the kaffir lime leaves into smaller pieces and spread them over the pan. Sprinkle some black pepper. Bring everything to a low boil.
- Place chicken thighs on top of the rice. Put on the lid and place the pan in the oven, bake for 20 minutes. Then, remove the lid and bake uncovered for another 20 minutes or until all liquid is absorbed and chicken and rice are cooked through.
- Remove pan from oven, discard the kaffir lime leaves pieces. Garnish with chopped cilantro. Serve hot.
Cup of Yum
Notes
- The ratio of rice and liquid in the recipe works perfectly for me, but if you use a different type of rice, you may need to experiment with it :). Again, I recommend using white jasmine rice or at least try to stick with long grain rice.
Nutrition Information
Calories
632kcal
(32%)
Carbohydrates
43g
(14%)
Protein
37g
(74%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Cholesterol
190mg
(63%)
Sodium
2111mg
(88%)
Potassium
565mg
(16%)
Fiber
0g
(0%)
Sugar
2g
(4%)
Vitamin A
150IU
(3%)
Vitamin C
3.4mg
(4%)
Calcium
44mg
(4%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 632
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 43g | 14% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 190mg | 63% |
| Sodium | 2111mg | 88% |
| Potassium | 565mg | 12% |
| Fiber | 0g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.