One-Pot Turmeric Chicken and Rice
Recipe type: Gluten free, Dinner, Chicken
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
This easy one-pot turmeric chicken and rice is pure winter comfort food, with warming Indian spices and plenty of vegetables.
  • 5-6 bone-in, skin-on chicken thighs (2 to 2½ pounds)
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons ghee or avocado oil
  • 1½ teaspoons turmeric, divided
  • 1 large onion, finely chopped
  • One 2-inch piece of fresh ginger, peeled and grated
  • 6 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ¼ teaspoon cinnamon
  • 2 cups basmati rice
  • 2 medium carrots, finely chopped
  • 2 medium tomatoes, cored, deseeded, and chopped
  • ¾ cup white wine
  • 2¼ cups low-sodium or homemade chicken stock
  • ½ cup raisins, soaked briefly in hot water and rinsed
  • ¾ cup frozen green peas (optional)
  • ¼ cup sliced scallions (dark green parts only)
  • Chopped fresh cilantro and lime wedges, for serving
  1. Preheat the oven to 350°F.
  2. Pat the chicken dry and season on both sides with salt and pepper. Heat a very large oven-safe skillet over medium-high heat. When the pan is hot, add the ghee and sprinkle on about half the turmeric. Add the chicken pieces skin side down, and sear until very well browned, about 6 minutes. Turn the chicken over and cook for 4 minutes on the second side. Transfer the chicken to a plate.
  3. Add the onion to the skillet and cook, stirring often, for 2-3 minutes, until somewhat softened. Stir in the ginger, garlic, and spices, including the remainder of the turmeric. Cook for one minute, until the ginger and garlic are fragrant. Add the rice and continue to cook, stirring constantly, for another minute. Add the carrots, tomatoes, and wine, and let the liquid bubble away for a minute. Stir and scrape the bottom of the pan with a spatula to dislodge any browned bits. Pour in the chicken stock and bring to a boil.
  4. Nestle the chicken pieces into the rice, skin side up, also pouring in any juices that have accumulated on the plate. Cover the pan, transfer it to the oven, and bake for 35 minutes.
  5. Remove the pan from the oven and sprinkle the raisins, peas, and scallions on top of the rice. Bake for 5 more minutes.
  6. If you like your chicken skin a bit crispy, raise the oven temperature to broil (or move the pan to the broiler) and remove the lid. Broil for 3-5 minutes, until the skin is deeper brown and dry to the touch.
  7. Transfer the chicken to serving plates, fluff and stir the rice, and serve hot with cilantro and lime wedges.
Recipe by A Calculated Whisk at