Skillet Turmeric Chicken and Rice Recipe

Chicken and rice dishes are a favorite comfort food for many—and with good reason: It’s nourishing and satisfying. If you’re a fan of the old standard, you’re going to love my latest creation—my Skillet Turmeric Chicken and Rice Recipe.

This turmeric chicken and rice recipe features aromatic jasmine rice and a variety of spices such as cumin and curry powder as well as garlic for maximum flavor. But it’s the turmeric that serves as the star of this dish.

I love to use turmeric in many dishes during the fall, as you may have seen in my recent recipe for Carrot Ginger Turmeric Soup with Lime. As I discussed, many of the health benefits of turmeric stem from its major compound: curcumin.

So, what are the health benefits? It’s been shown to help reduce pain and stiffness for those with osteoarthritis and improve cholesterol levels. [1, 2]

Additionally, a 2015 study following 117 people with metabolic syndrome revealed that supplementing with a combination of curcumin and piperine (a compound found in black pepper) significantly improved both their oxidative and inflammatory status. [3]

My Skillet Turmeric Chicken and Rice Recipe is well worth the time in the kitchen. In under an hour, you’ll have a dish your whole house will be raving about.

So, bookmark this recipe for the next time you’re craving a delicious helping of chicken and rice. Trust me, you’ll be glad you did!

Skillet Turmeric Chicken and Rice Recipe

(Adapted from recipe by Edward Lee)

Serves 4

Time: 50 minutes

Ingredients

1 chicken (4½ pounds), cut into 8 pieces

Sweet paprika, to taste

Freshly ground pepper, to taste

2 tablespoons olive oil

1½ tablespoons ground turmeric, divided

1 small onion, chopped

1 tablespoon finely chopped and peeled fresh ginger

4 garlic cloves, minced

2 plum tomatoes, chopped

2 teaspoons curry powder

½ teaspoon ground cumin

2 cups jasmine rice

3 bay leaves

1½ tablespoons low sodium coconut aminos

3 cups low sodium chicken stock

¼ cup chopped chives

Toppings: Plain whole yogurt, sliced cucumbers, mint leaves and lime wedges (optional)

Directions

1. Season the chicken with the paprika and pepper, set aside.

2. In a large skillet, heat the oil and sprinkle with half of the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, about 8 minutes total. Transfer the chicken to a plate.

3. Add the onion, ginger, and garlic to skillet and cook, stirring occasionally, until they begin to brown, about 5 minutes. Add the tomatoes, curry powder, cumin, remaining turmeric and rice and stir constantly until fragrant, about 3 to 5 minutes. Return the chicken to the pot, skin side up. Add the bay leaves, coconut aminos ,and chicken stock and bring to a boil over high heat.

4. Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer, stirring occasionally.

5. Remove from the heat, uncover, and let stand for 5 minutes. Sprinkle with chives.

6. Serve with the toppings, if using, and enjoy!