Creamy Tumeric Chicken and Rice

I love any chicken and rice recipe, but this Creamy Turmeric Chicken and Rice dish is one of my favorites. This one-pot meal creates a flavorful fusion of warm spices and creamy coconut richness. on top of this, the garnish of tangly pickled red onions and sprinkles of parsley gives the dish a refreshing contrast.

It took time to perfect this recipe, and the key was finding the right grain. I needed to find the right rice. Brown rice took too long to cook, quinoa didn’t have the texture I wanted, and wild rice was too inconsistent. Then I tried arborio rice — it was perfect. Its

perfect consistency, cooking time, and ability to absorb all the chicken broth and coconut milk made all the difference

. There are so many reasons why you should love this recipe: for starters, it’s a one-pot meal, it’s packed with nutrients, and it is family-friendly. If all else fails, this meal is straight-up comfort food, because when you combine chicken, rice, and coconut milk, you can’t go wrong! This meal is as delicious as it is effortless.

Ingredients:

• 4-5 boneless skinless chicken thighs

• 4 tbsp red wine vinegar

• 4 tbsp apple cider vinegar

• 1/4 tsp kosher salt

• 1/2 red onion, thinly sliced

• 2 1/2 tbsp fresh lemon juice

• 1 1/2 tsp ground turmeric

• 1 tsp coriander

• 1/2 tsp black pepper

• 2 tbsp olive oil

• 1 cup scallions, thinly sliced

• 3 garlic cloves, minced

• 2 tbsp fresh ginger, minced

• 1 1/2 cups arborio rice

• 1 can of coconut milk

• 1 3/4 cups chicken broth

• fresh parsley for garnish

• salt and pepper

Instructions:

1. Place your onions, red wine vinegar, apple cider vinegar, and kosher salt into a jar and let sit while you prepare the rest of the meal. Note: The longer the onions sit, the better they are.

2. Add your chicken to a bowl and add your lemon juice, turmeric, coriander, salt, and black pepper. Rub the chicken well and let sit for at least 15 minutes.

3. Preheat oven to 400F. Heat olive oil in a large oven-safe skillet over medium heat. Cook the chicken thighs for 5 minutes and then flip, cooking for 1-2 minutes more. Transfer to another dish.

4. Add your scallions, garlic, and ginger to a pan, and cook for 2 minutes, stirring frequently until fragrant. Add your rice and let it toast for about 1 minute before adding your broth, coconut milk, and more salt to the mixture. Bring to a boil, nestle the chicken back into the pan, cover, and transfer to the oven. Bake for about 25-30 minutes.

5. Garnish with your pickled onions and fresh parsley and serve immediately!