Anti-Inflammatory Turmeric Chicken Rice (Printable)
Tender chicken and turmeric rice simmered with anti-inflammatory spices in one pot.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 medium carrot, diced
08 - 1 cup baby spinach or kale, chopped
→ Rice
09 - 1 1/2 cups long-grain white or brown rice, rinsed
10 - 3 cups low-sodium chicken broth
→ Spices & Aromatics
11 - 1 1/2 teaspoons ground turmeric
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon ground cinnamon
16 - 1/4 teaspoon crushed red pepper flakes (optional)
17 - 1 tablespoon extra-virgin olive oil
→ Garnish
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - 1/2 lemon, cut into wedges
# Directions:
01 - Season the chicken pieces with salt and black pepper evenly.
02 - Heat olive oil in a large pot or deep skillet over medium heat. Add the chicken and sauté for 3–4 minutes until lightly browned. Remove and set aside.
03 - In the same pot, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and translucent.
04 - Stir in the carrot and cook for another 2 minutes until slightly softened.
05 - Add turmeric, cumin, coriander, paprika, cinnamon, and red pepper flakes. Stir to coat the vegetables and release the aromas, about 1 minute.
06 - Add the rice and mix well, ensuring each grain is coated with the spices.
07 - Pour in the chicken broth, bring to a boil, then reduce to a simmer.
08 - Return the chicken to the pot, cover, and cook for 18–20 minutes (white rice) or 35–40 minutes (brown rice), until rice is tender and liquid is absorbed.
09 - In the last 5 minutes of cooking, stir in the spinach or kale until wilted.
10 - Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork. Garnish with fresh herbs and serve with lemon wedges.
# Expert Advice:
01 -
- Everything cooks in one pot, meaning less cleanup and more time to relax
- The anti-inflammatory spices make you feel good from the inside out
- Leftovers taste even better the next day for lunch
02 -
- Rinse your rice until the water runs completely clear, or the grains will stick together
- Do not lift the lid while the rice simmers, or the steam will escape and affect the cooking time
03 -
- A pinch of black pepper with turmeric helps your body absorb the curcumin better
- Letting the pot rest covered before fluffing prevents mushy rice and ensures texture