For most of us who always have hectic days, I think we can all appreciate an easy one-skillet meal like this turmeric chicken and rice. It’s definitely one of my go-to meals because it’s easy on the budget and not hard to make. What I also love about it is you can add vegetables like peas, zucchini or cauliflower florets.
What is Turmeric?
Turmeric belongs to the ginger family and its roots are used as a spice. Because of its brilliant yellow color, it is known as the golden spice. Inspired by the classic curry dishes, I thought turmeric seems like a good spice alternative. I didn’t know much about turmeric before, so I was pleasantly surprised. Honestly, it’s not really too spicy or hot at all. It seems like the flavor is a cross between ginger and pepper. Additionally, it gives the dish a nice bright yellow color. So I’m glad I tried it and now it’s a keeper.
1½cupsjasmine rice or basmati ricewashed and strained
1cupfrozen peas defrosted
2small zucchini or cauliflower florets
3cupslow sodium chicken broth
Kosher salt and freshly ground pepper
Wash rice and let it drain in a strainer. Cut zucchini in half lengthwise and chop it to 1/4 inch thick. Set aside. Wash chicken thighs and dry it with paper towels. Mix 1 tsp turmeric, 1 tsp garlic power, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp freshly ground pepper in a small bowl. Rub spice mixture all over chicken thighs and set side.
Heat olive oil in a large skillet on medium/high heat. Brown chicken thighs in hot oil for 4 mins. each side. Transfer chicken onto a plate and set aside. Take out some of the oil except 1 Tbsp.
Turn down heat to medium. Saute zucchini and 1/3 of the garlic for 2-3 minutes. Transfer zucchini onto a plate and set aside, leaving oil in the skillet.
Add the onion, red bell pepper and the rest of the garlic and sauté for 2 mins.
Stir in rice, 3/4 tsp salt, 1/4 tsp freshly ground pepper and chicken stock. Turn heat to medium/high. Add in chicken thighs. Cover the skillet and let it come to boil. Once it boils, turn heat to medium/low and simmer for about 25 minutes, until the rice is cooked and has absorbed the liquid. At the last 5 mins. add the peas and zucchini. Cover it and continue cooking for another 5 minutes.
Cauliflower florets can be substituted for the zucchini. Cut the florets in small bite-sized pieces.